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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!