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Corned Beef and Cabbage

Becky is looking for a new recipe to her corned beef and cabbage.  Hope she likes it, because this one takes 4 DAYS!



Recipe


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FIXED RECIPE

Brine

  • 1 Gallon of Water
  • 2 Cups Kosher Salt
  • 1 Cup Brown Sugar
  • 4 TBS Mustard Seed
  • 2 Cinnamon Sticks
  • 16 Cloves
  • 16 All Spice Berries
  • 1 TSP Ground Ginger
  • 2 TSP Corriander Seed
  • 8 Sprigs Fresh Thyme
  • 8 Sprigs Fresh Marjarom
  • 4 Bay Leaves
  • 2 Cups Mirepoix = 2 Celery Stalks, 2 Carrots, & 1 Small Yellow Onion
  • 41/2 - 5 Pound Beef Brisket

Stew

  • 3 Gallons Water
  • 2 TBS Ground All Spice
  • 2 Bay leaves
  • Salt & Pepper To Taste
  • 4 Cups Mirepoix = 4 Celery Stalks, 4 Carrots, & 2 Small Yellow Onions
  • 12 New Potatoes
  • 1 Head Cabbage

Procedure:  In a large container mix together everything under brine and hold for at least 24 hours.  After brining process is complete wash of the meat and place in a large cooking pot with water and spices and let simmer for at least 1 hour.  Next add in remaining vegetables and let simmer for as long as you can.  I suggest 4-6 hours.  Serve hot and enjoy!

 

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