Corned Beef and Cabbage

Corned Beef and Cabbage

Corned Beef
The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two. Get the recipe for Corned Beef and Cabbage »Todd Coleman

The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two.

Corned Beef and Cabbage
The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two.
Yield: serves 10

Ingredients

  • 1 tbsp. allspice
  • 1 tbsp. cloves
  • 1 tbsp. coriander
  • 1 tbsp. crushed red chile flakes
  • 1 tbsp. mustard seeds
  • 1 tbsp. whole black peppercorns
  • 5 bay leaves
  • 1 14 cups kosher salt, plus more to taste
  • 34 cup sugar
  • 1 tbsp. pink salt
  • 1 (5-lb.) first-cut beef brisket
  • 4 cloves garlic
  • 1 medium onion
  • 3 lb. small new potatoes, peeled
  • 1 head green or Savoy cabbage, cored and shredded
  • 1 tbsp. fresh lemon juice

Instructions

  1. Combine spices and 3 bay leaves in a 12″ skillet over medium heat. Cook, swirling pan constantly, until spices are toasted and fragrant, about 3 minutes. Transfer 34 of the mixture (reserving the rest in a covered jar) to a 5-qt. pot and add 8 cups water, kosher salt, sugar, and pink salt. Bring to a simmer; remove pot from heat and let cool to room temperature. Refrigerate brine until chilled. Add brisket and weigh it down with a plate so brisket is submerged. Refrigerate for 5 days.
  2. Drain corned beef and rinse. Transfer beef to a 5-qt. pot along with the reserved pickling spices, garlic, and onion. Cover corned beef with cold water. Bring to a simmer over medium heat and simmer until corned beef is tender, about 1 hour. Remove pot from heat and set aside.
  3. Meanwhile, put potatoes into a 4-qt. pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender; drain. Put cabbage into a 3-qt. pot over medium-low heat, season with salt, add lemon juice and 12 cup water, cover, and bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, about 30 minutes. To serve, transfer potatoes and cabbage to a large serving platter. Transfer corned beef to a cutting board, thinly slice beef across the grain, and transfer to the platter. Spoon some of the cooking liquid over the beef and serve warm.

Pairing Note: Porterhouse Wrasslers XXXX Stout balances this briny dish with malty sweetness and a bracing hoppy bitterness.