Try this Corned Beef & Cabbage recipe.
- Carbohydrate 123.287234659 g
- Cholesterol 122.4699399 mg
- Fat 34.626891565 g
- Fiber 19.4985002983809 g
- Protein 48.764794958 g
- Saturated Fat 10.9789160505 g
- Serving Size 1 1 Serving (1085g)
- Sodium 2842.03907145 mg
- Sugar 103.788734360619 g
- Trans Fat 5.78285015099999 g
- Calories 989 calories
Step-by-step
- Place corned beef in large pot or Dutch oven and cover with water.
- Add the spice packet that comes with the corned beef & 1 bay leaf.
- Cover pot and bring to a boil, reduce to a simmer.
- Simmer approximately 50 mins per pound or until tender.
- Add potatoes, carrots and onion and cook until vegetables are almost tender.
- Add cabbage and cook for 15 mins more.
- Remove meat and let rest 15 mins.
- Serve the meat surrounded by the vegetables.
Should the vegetables go in before the meat finishes or after? Temperature control dictates the outcome of this pot roast. Submerging brisket in cold water and bringing it slowly to a simmer prevents the muscle fibers from seizing up into toughness. Braising at a gentle bubble for roughly fifty minutes per pound renders collagen into gelatin without evaporating all the cooking liquid. Cured beef relies on sodium nitrate to preserve the cut and impart that characteristic pink hue, transforming raw brisket into corned beef through weeks of osmosis. Fresh vegetables react entirely differently to this prolonged heat than cured proteins do. Root vegetables like red potatoes and carrots require a shorter window so their starches do not dissolve completely into mush. Cabbage wedges added during the final fifteen minutes retain structural integrity and crisp-tender edges rather than turning sulfurous from overcooking. Over-boiling remains the primary pitfall for many kitchen cooks, since aggressive rolling boils force muscle proteins to squeeze out all moisture, leaving stringy meat behind. Resting the cooked brisket for fifteen minutes on a cutting board allows internal juices to redistribute evenly through the dense grain before slicing. Cutting across the grain rather than parallel to it shortens the muscle fibers for maximum tenderness on the plate. Storing leftovers safely requires refrigeration within two hours in an airtight container for up to four days.
