Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Ingredients: 7 quarts hot water; 2 cups coarse pickling salt; 0.25 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 cabbage, cut into 6 wedges

2.8

(29)

5 Reviews

By

Martha Stewart Test Kitchen

Updated on March 20, 2020

As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!

Ingredients

7 quarts hot water
2 cups coarse pickling salt
¼ 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 cabbage, cut into 6 wedges

Directions

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.
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.
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.