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Course: Mains
Keyword: Beef, Corned Beef and Cabbage, Gluten-Free, Meat, Spring, St. Patrick's Day

Corned Beef and Cabbage

Corned beef and cabbage recipe in a white bowl.
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 days 4 hours
Yield: 8
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Corned Beef

  • 1 quarts water
  • 1 cup kosher salt
  • 4 tablespoons pink salt
  • 1/2 cup brown sugar
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 3 pounds ice
  • 1 (4- to 5-pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped

Corned Beef and Cabbage

  • 2 to 2 1/2 pounds Corned-Beef Brisket
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon ground allspice
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 4 small carrots, diced
  • 2 small onions, diced
  • 3 medium potatoes, peeled and chopped
  • 2 stalks celery, diced
  • 1 small head cabbage, chopped
Corned beef and cabbage recipe in a white bowl.
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 days 4 hours
Yield: 8

Procedure

Corned Beef

  • Make the corned beef: Place the water into a large (6- to 8-quart) stockpot along with both salts, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45ºF. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover, and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove the beef from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot, and celery, and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Corned Beef and Cabbage

  • Place the corned beef, pepper, allspice, bay leaves, and salt into an 8-quart pot along with 3 quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours, add the carrots, onions, potatoes, and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook until the potatoes and cabbage are tender, an additional 15 to 20 minutes. Remove the bay leaves and serve immediately.
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