Welp, after two years of using this particular recipe from Cook's Illustrated, and after two years of very positive feedback each time I make it (after all it's not just for St. Patrick's Day), I have decided to post the recipe here. I strongly urge all corned beef fans to give it a try. Like, do it!
Corned Beef with Cabbage and Potatoes
serves 6 - 8
1 4-5lb corned beef brisket
4 cups low sodium chicken broth
4 cups water
3 carrots, chopped
1 onion, peeled and quartered
1 tbsp peppercorns
1 tsp whole allspice
3 bay leaves
1 tsp dried thyme (or 1 tbsp minced fresh)
3 tbsp butter
1.5lb small red potatoes
9 carrots, halved crosswise
1 head cabbage, cut into 8 2" wedges
Salt and pepper to taste
Can you believe I wrote that ingredient list out from memory? Like I don't even have the recipe in front of me. GOD JIL YOU ARE TOO COOL.
Preheat oven to 300. In a Dutch oven (my 5 quart just baaaarely housed all the ingredients), combine the brisket, broth and water, chopped carrots, onion, spices and bay leaves. Cover and place in the oven to cook for 4.5 - 5 hours, until a fork can slip easily in and out of the meat. Try not to salivate at that point (impossible).
Remove meat and place in a 9x13 casserole dish. Strain liquid through a fine mesh strainer into a large bowl, and discard the veggies. Pour one cup of cooking liquid over meat and cover tightly with foil. Return the rest of the liquid to your Dutch oven and bring to a low boil. Add your potatoes and simmer for about 10-15 minutes until they're tender. Now, add your halved carrots and cabbage on top of the potatoes, cover and cook for an additional 15 minutes. You want to make sure that any outer cabbage leaves are easily pierced by a fork.
Plate veggies on a large serving dish. Starting at a corner of the brisket, slice the beef, cutting against the grain. Nestle the meat on top of the vegetables and season with pepper and salt, if you so desire.
DEVOUR! This stuff is SO, SO good Todd will request it on random weekends. Like, wifey, for the love of God please make that corned beef.
I really hope you give this version a try. Don't wait til next St. Patrick's Day, either.
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