Cooking Corned Beef

Irish-American Corned Beef And Cabbage Recipe

Irish-American Corned Beef And Cabbage Recipe

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1/4 cup brown sugar
1 tablespoon orange zest
1 tablespoon grainy mustard
pinch of cloves
2 – 3 lb. corned beef brisket with spice packet
2 yellow onions, sliced
2 quarts water
1 cup apple juice
2 bay leaves
1 teaspoon fresh ground pepper
1 tablespoon olive oil
8 carrots, peeled and cut into thirds
1 small green cabbage, cut into 8 wedges (leave a section of the core so the wedges will hold their shape)

Combine the sugar, zest and mustard in a small dish and set aside. Set the brisket into a large dutch oven or other heavy-bottomed pot, and add the spice packet. Pour in the water and add the onions, apple juice, bay, and pepper. Bring the mixture just to a boil, turn the heat to low, cover, and simmer for 2 – 2 1/2 hours, until the meat is fork tender.

When brisket is almost tender, preheat the oven to 350 degrees and grease a roasting pan with olive oil (we like large cake pans for roasting). Carefully remove the brisket from the water and set into the roasting pan. Place brisket into the oven and roast for 15 – 20 minutes, until the edges have lightly browned. Remove from oven and let meat rest for 5 minutes. Then carve into thin slices.

Meanwhile, add carrots to the brisket’s cooking water, cover, and simmer over low heat for 10 minutes. Add the cabbage, and continue to simmer for another 15 minutes.

Serve the corned beef slices with a generous helping of vegetables and just a drizzle of the cooking liquid. Happy St. Patrick’s Day!

1/4 cup brown sugar
1 tablespoon orange zest
1 tablespoon grainy mustard
pinch of cloves
2 – 3 lb. corned beef brisket with spice packet
2 yellow onions, sliced
2 quarts water
1 cup apple juice
2 bay leaves
1 teaspoon fresh ground pepper
1 tablespoon olive oil
8 carrots, peeled and cut into thirds
1 small green cabbage, cut into 8 wedges (leave a section of the core so the wedges will hold their shape)

Combine the sugar, zest and mustard in a small dish and set aside. Set the brisket into a large dutch oven or other heavy-bottomed pot, and add the spice packet. Pour in the water and add the onions, apple juice, bay, and pepper. Bring the mixture just to a boil, turn the heat to low, cover, and simmer for 2 – 2 1/2 hours, until the meat is fork tender.

When brisket is almost tender, preheat the oven to 350 degrees and grease a roasting pan with olive oil (we like large cake pans for roasting). Carefully remove the brisket from the water and set into the roasting pan. Place brisket into the oven and roast for 15 – 20 minutes, until the edges have lightly browned. Remove from oven and let meat rest for 5 minutes. Then carve into thin slices.

Meanwhile, add carrots to the brisket’s cooking water, cover, and simmer over low heat for 10 minutes. Add the cabbage, and continue to simmer for another 15 minutes.

Serve the corned beef slices with a generous helping of vegetables and just a drizzle of the cooking liquid. Happy St. Patrick’s Day!

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Cooking: Corned Beef and Cabbage

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