Welcome back …….or Welcome for the first time!
Since St. Patricks Day is coming up on the 17th I thought I would post my Sumptuous Corned Beef & Cabbage Recipe for you! I make it every year and it is A favorite around here! What’s that? You don’t like Corned Beef & Cabbage, you say? You will if you try this recipe! I have known A lot of people who have told me they did not like Corned Beef & Cabbage. That is until they have mine! I too have had dull, tasteless Corned Beef & Cabbage so I know why they may not be A big fan. If it is not done right it can be tasteless. That is why I came up with this recipe about 26 years ago. Searching numerous recipes and combining ingredients and methods to find the ones that made it great. That is how my husband and I come up with most of our recipes.
I had my first taste of Corned beef & Cabbage that long ago at A little Diner that looked like A Subway car in the Sams Town Casino in Las Vegas. It was sooooo Delish ! I had it again somewhere else and was really disappointed! After having it in A few different places I was curious as to why it may be great in some restaurants and not in others. It is after all A pretty simple dish. I discovered however that it is mostly the preperation that makes or breaks this dish. I had never heard of Braising back then but It is my favorite way to prepare any large cut of meat now. This recipe uses braising and A few extra touches that make it A stand out!
I challenge you to give this one A try and honestly let me know if it changes your mind about Corned Beef & Cabbage ! In the words of (and voice) of the great Chef, Julia Child,
Bon Appetite !
- 3-4 Lb. Corned Beef Brisket
- 3 bay leaves
- 1 tsp Marjoram heaping
- 1 tsp thyme heaping
- 6 whole allspice berries
- 4 whole cloves
- 2 tsp black pepper corns
- 1 season packet (a season packet will usually come in the brisket wrap) if available
- 8-10 cups beef broth (i love Better than Bullion and add heaping spoons of this to water instead)
- 2 lbs. green cabbage cut into large wedges
- 12-16 small new potatoes ( halved) # depends on size of pot used.
- 6-8 carrots cut in 2 inch lengths
- 2 medium to large red onions quartered.
- 1- 6¾ to 8 quart dutch oven. (I use a 6¾ Le Creuset oval )
- place the brisket and package juices in the pot with enough water (or broth ) to fill pot up halfway. (covering brisket) **Some Brands come in a gelatenous goop of red. if yours does, drain goop into sink and rinse briskit under cold water before continuing with steps.
- bring it to a boil skimming any foam that may rise to the top and discarding.
- add the seasonings listed above as well as the packet (if available) of season that came in the brisket
- add all the veggies. (sometimes these do not all fit. it will depend on pot size and brisket size) and as much of the remaining broth as needed to cover all.
- bring back to a boil, cover and braise in 250 degree oven for 3 hours.
- serve with hot brown and serve rolls and horseradish sauce.
- Veggies amounts here are subjective. I get as many as i can in the pot so i have enough for servings and left overs. the amount you will use will depend on the size of your roast and your dutch oven. you really can not get this wrong as far as that is concerned.
- I do not salt this until served mainly because the Better than Bullion can be salty and i use generous heaping table spoons full in the water instead of broth. I have never had it be too salty with just better than bullion and water.
- I love to butter salt and pepper the veggies.