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Corned Beef With Potatoes, Carrots and Roasted Cabbage

  • Author: Olga's Flavor Factory
  • Prep Time: 24 hours
  • Cook Time: 4 hours
  • Total Time: 28 hours
  • Yield: 8 1x

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Ingredients

Brine:

4 quarts water

3/4 cup table salt

1/3 cup brown sugar

1/2 Tablespoon mustard seeds

1 1/2 Tablespoons coriander seeds

1 1/2 Tablespoons black peppercorns

2 bay leaves

46 garlic cloves, peeled

Corned Beef:

5 lb beef brisket (corned beef)

6 cups water

1 bay leaf

1 Tablespoon black peppercorns

1 1/2 Tablespoons coriander seeds

1/2 Tablespoon mustard seeds

1 onion, peeled

2 celery stalks, cut in half

6 garlic cloves

22 1/2 lbs small or baby potatoes (red, yellow or white)

56 carrots, peeled

1 cabbage head

3 Tablespoons melted butter

salt, ground black pepper

fresh minced parsley, to garnish


Instructions

Brining the Beef:

Combine all the brine ingredients in a large container – I like using a stockpot.

Trim the beef brisket from excess fat. Submerge the beef in the brine and keep refrigerated for 24 hours.

Take the beef out of the brine, (discard the brine), and rinse the beef brisket under cold water. Place the brined brisket into a 6-8 quart dutch oven.

Cooking the Beef:

Preheat the oven to 275 degrees Fahrenheit.

Pour water over the brisket and add the onion, celery, garlic cloves, bay leaf, black peppercorns, coriander seeds and mustard seeds.

Cover the dutch oven and bring to a boil on the stovetop. Move the beef to the preheated oven. Bake for 2 1/2 – 3 hours, until the beef can easily be pierced with a fork.

Cooking the Potatoes and Carrots:

Meanwhile, wash the baby potatoes and cut the carrots into approximately 2 inch long pieces, about 1/2 – 3/4 inches thick.

Remove the onion, celery, and as much of the spices out of the liquid that the beef has been cooking in. Add the potatoes and carrots to the dutch oven along with the beef.

Turn up the heat to 300 degrees Fahrenheit.

Cover the dutch oven and place it back in the oven for another hour or so, until the potatoes and carrots are tender and cooked all the way through.

Roasting the Cabbage:

Preheat the oven to 425 degrees Fahrenheit.

Cut the cabbage head into approximately 6 wedges. Place the cabbage on a large rimmed baking sheet. Brush both sides of the cabbage wedge with the melted butter. Season with salt and ground black pepper on both sides as well.

Roast in the preheated oven for 12-15 minutes, then flip oven and cook for another 12-15 minutes, until the cabbage is tender and slightly golden.

Serving the Corned Beef and Vegetables:

Remove the corned beef out of the broth, and scoop out the potatoes and carrots.

Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towel.

Slice the corned beef against the grain. Serve with the potatoes, carrots and roasted cabbage. Garnish with fresh parsley. You can also drizzle additional melted butter over the potatoes and carrots.

I like serving the beef and vegetables with some of the broth and a mustard horseradish cream sauce.