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Corned Beef and Cabbage

Corned Beef and Cabbage

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

The Martha Stewart Show, March 2006 http://www.marthastewart.com/315534/corned-beef-and-cabbage
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Rated
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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.

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