Corned Beef and Cabbage
Ingredients
3 pound corned beef brisket with accompanying spice packet
2 tablespoons brown sugar
Water
8 medium sized carrots
2 pounds russet potatoes
1 medium sized head of cabbage
Dijon mustard for serving
Steps
Cut open a 3 pound package of corned beef brisket and pull out the enclosed spice packet
Place the meat in a large pot with the fat cap facing up
Pour the remaining juices from the packaging in to the pot
Add 2 tablespoons of brown sugar along with all the contents of the spice packet to the pot
Fill the pot with water, enough to ensure that the corned beef is fully submerged
Place the pot on the stove, turn the heat on medium-high, and bring the water to a boil
When the water is boiling, lower the heat to simmer and cover the pot with a lid, allowing the corned beef to cook for 2 and a half hours
Periodically open the lid to ensure that the meat is fully underwater, pouring in more water as needed to cover it and return the lid
While the corned beef is cooking, chop 8 medium sized carrots into 2 to 3 inch size pieces and keep aside
Cut 2 pounds of potatoes into 2 inch size pieces and set aside in a large bowl
To prevent the cut potatoes from discoloring, fill the bowl with some water, enough to fully submerge the potatoes
After the 2 and a half hours, remove the lid from the pot of corned beef
Add all the cut carrots and potatoes to the pot (drain the potatoes of their water first)
You may need to move the potatoes to ensure they are fully submerged in the liquid
Return the heat to medium-high and bring the liquid to a boil, then cover the pot, lower the heat to simmer and cook the vegetables for 30 more minutes
Remove the outer leaf from a medium-sized head of green cabbage
Using a sharp knife, carefully cut the cabbage into wedges, keeping the core intact
Take the lid off the pot and place the cabbage wedges in the broth
Return the lid to the pot and allow the cabbage to simmer and cook for 15 to 20 minutes
You might not be able to cook all the cabbage in the pot at once, so you may have to cook it in batches. If cooking the cabbage in batches, be sure to remove the carrots and potatoes from the broth with a slotted spoon after a total of 45 minutes so they don’t overcook and get too mushy
Take the lid off the pot, remove the cooked cabbage wedges from the broth, and place on a separate platter
Use a slotted spoon to remove all the cooked carrots and potatoes and place in a separate bowl
With all the vegetables out of the pot, carefully lift up the cooked corned beef out of the liquid and transfer it to a separate platter
Allow the corned beef to rest for 10 minutes
Place the corned beef on a cutting board
Rotate to find the grain of the meat and slice the corned beef into thick slices against the grain
Cut and remove the thick layer of fat off the slices of corned beef
Make your platter by placing a few slices of corned beef down in the center of the dish, add a couple of wedges of cabbage to the platter, spread some carrots along one side of the dish and spread some potatoes along the other side of the dish
Serve with some Dijon mustard on the side