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Corned Beef and Cabbage

29

As luck has it, you can make any day St. Patty's Day: Cook up this classic from across the pond.

Source: The Martha Stewart Show, March 2006

Ingredients

  • 7 quarts hot water
  • 2 cups coarse pickling salt
  • 1/4 cup dry mustard
  • 2 tablespoons pickling spice
  • 10 cloves garlic, plus 10 cloves, crushed
  • 1 teaspoon freshly ground pepper
  • 8 pounds beef brisket
  • 2 ribs celery, quartered crosswise
  • 2 onions, quartered
  • 5 large red potatoes, halved
  • 3 carrots, peeled and cut crosswise into thirds
  • 3 parsnips, peeled and cut crosswise into thirds
  • 3 turnips, peeled and quartered
  • 1 head of cabbage, cut into 6 wedges

Directions

  1. In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.

  2. Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.

  3. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.

Reviews Add a comment

  • ContikiCarrie
    17 MAR, 2011
    Would be helpful to know how many this serves (or a guide indicating approximately how many pounds of beef should be purchased per person).
    Reply
  • OLoughlin
    16 MAR, 2010
    The corned beef staple, as it was back in the day in Cork, Ireland also included leeks. It adds that certain something to a delicious dish.
    Reply
  • millener
    16 FEB, 2008
    As luck has it, there is an image of a leprehaun in your recipe photo. Richard Doucet: Milliner/Deigner, Montreal
    Reply
  • theupperplain
    16 FEB, 2008
    For O'Farrel style 1.eliminate celary,pickling spice,garlic,mustard,parsnips and turnups. 2. biol half again or twice as much cabbage and carrots until soft first, after tender, take vegies out and boil brisket in the water with onions, when brisket is tender add potatoes(turnups if you must), when potatoes are tender add back cabbage and carrots to heat up. Makes a gravey with the liquid as is. Add salt and pepper as you like when done.
    Reply