Try this Corned Beef and Cabbage recipe.
- Carbohydrate 128.9286 g
- Cholesterol 0 mg
- Fat 0.6642 g
- Fiber 16.2360003519058 g
- Protein 14.9076 g
- Saturated Fat 0.19188 g
- Serving Size 1 1 Serving (1010g)
- Sodium 44.28 mg
- Sugar 112.692599648094 g
- Trans Fat 0.14022 g
- Calories 568 calories
Step-by-step
- Place corned beef in large pot or Dutch oven and cover with water.
- Add the spice packet that came with the corned beef.
- Cover pot and bring to a boil, then reduce to a simmer.
- Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender.
- Add cabbage and cook for 15 more minutes.
- Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover.
- Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.
- Slice meat across the grain.
Unlike a delicate steamed brisket, cured beef requires long, gentle simmering to break down tough connective tissue into tender strands. Submerge the brisket entirely in cold water inside a heavy Dutch oven before applying heat. Bring the liquid to a rolling boil, then drop the temperature immediately to a low simmer. Maintaining a gentle bubble prevents the outer meat fibers from seizing and turning rubbery.
Assessing doneness requires a sharp metal skewer rather than a digital thermometer. Slide the probe into the thickest part of the brisket. If the metal enters with zero resistance, the meat is finished. Pull the brisket from the pot once tender and let it rest precisely fifteen minutes on a cutting board. Resting allows internal juices to redistribute so they do not bleed out upon slicing.
Slicing technique dictates texture just as much as cooking time. Locate the grain of the meat fibers running across the cut. Position a sharp chef knife perpendicular to those lines and slice into thin portions. Cutting across the grain shortens the muscle fibers, yielding a melt-in-the-mouth bite instead of a chewy string.
Serving accompaniments require careful selection to balance the rich, salty profile of the cured beef. Sharp whole-grain mustard cuts through the salinity far better than yellow condiments. Pair the dish with boiled root vegetables simmered directly in the leftover broth to absorb the rendered spices. Store leftover meat submerged in its cooking liquid inside an airtight container for up to four days.
