Corned Beef and Cabbage

Next up is the main course for your St. Patrick's Day menu.  I have tried numerous recipes for Corned Beef and this one, by far, is the best !

Corned Beef and Cabbage

This will serve 6-8 people.   Use flat cut corned beef brisket, not point cut.  Flat cut is more uniform in shape and will cook more evenly.    When slicing the cabbage, do not cut into the core, it will keep the cabbage in tack during the cooking.

You will need:

1- 4-5 pd corned beef brisket roast, rinsed, fat trimmed to 1/4" thick

4 cups low-sodium chicken broth

4 cups water

12 carrots, peeled (3 chopped, 9 halved crosswise)

2 celery ribs, chopped

1 onion, peeled and quartered

3 bay leaves

1 tablespoon whole black peppercorns

1 tablespoon minced fresh thyme

1 teaspoon whole allspice

3 tablespoons unsalted butter

1 1/2 pounds small red potatoes

1 head green cabbage ( about 2 pounds) cut into 8 (2 inch wedges)

Pepper

Instructions

Adjust oven rack to middle position and heat oven to 300 degrees.   Combine beef, broth, water chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice in Dutch oven.  Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hrs,

Transfer meat to 13x9 baking dish.   Strain cooking  liquid through fine mesh strainer into large bowl, discard solids and skim fat from liquid.   Pour 1 cups cooking liquid over meat.   Cover dish tightly with aluminum foil and let rest 30 minutes.

Meanwhile, return remaining cooking liquid to dutch oven add butter and bring to simmer over medium high heat.   Add potatoes and simmer until they begin to soften about 10 minutes.   Add carrot halves and cabbage, cover and cook until tender 10 to 15 minutes   Transfer vegetables to serving platter and season with pepper to taste.  

Transfer beef to carving board and slice against the grain into 1/4 inch thick slices.   Serve with vegetables.

Recipe from Cooks Country