corned beef & cabbage

How To Make corned beef & cabbage

• 
  Step 1
  Seven to ten days before serving, use the following recipe to make the corned beef: https://www.justapinch.com/recipes/main-course/main-course-beef/excellent-corned-beef-in-seven-days.html?p=5
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  Step 2
  Chef’s Note: You do not have to go though this part of the process, if you don’t want to. Most stores do sell corned beef briskets, ready to cook. You could do that but it would actually be more expensive, it wouldn't be as much fun, and it wouldn't taste as good. Besides how do you know what nasty chemicals they're using to brine the brisket?
• 
  Step 3
  Rinse the brisket and then add to a Dutch oven or stockpot that is large enough to hold the brisket and all the veggies.
• 
  Step 4
  Cover with water, and then add the beer, if using.
• Step 5
  Add the peppercorns and the two bay leaves.
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  Step 6
  Bring to a boil, and then reduce to a simmer, cover, and allow to simmer for two hours.
• 
  Step 7
  VEGGIE PREP TIME
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  Step 8
  While the brisket is simmering away, clean and quarter the potatoes, or if they are small, leave whole.
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  Step 9
  Remove the outer leaves from the cabbage; the inner leaves should be a nice bright green. Cut the cabbage into quarters at the spine, so the leaves hold together.
• 
  Step 10
  Wash and cut the carrots into chunks.
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  Step 11
  Chef’s Note: The carrot is not for eating; their only contribution to this dish is to reduce the bitterness of the cabbage. In some traditional Irish families, it is considered offensive to serve the carrot with the dinner.
• 
  Step 12
  Peel the onion, and cut into quarters.
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  Step 13
  Rinse the parsley, and then chop… discard the stems.
• Step 14
  After the brisket has been simmering for two hours, add the potatoes, and add additional water, if necessary, to cover the lot.
• Step 15
  Return to a boil, reduce to a simmer, cover, and simmer for 12 minutes.
• 
  Step 16
  Add the cabbage, then the onion, and the carrot. Add more water, if necessary to cover all the veggies.
• Step 17
  Bring to a boil, reduce to a simmer, cover, and simmer an additional 20 to 25 minutes, or until the cabbage and potatoes are nice and tender.
• Step 18
  Remove the brisket, and allow to rest, tented for 10 minutes.
• Step 19
  Take a large serving bowl, crush the garlic clove, rub it around the interior of the bowl, and then discard the garlic.
• Step 20
  Remove the hot potatoes from the broth with a slotted spoon, and place them in the bowl. Add the butter, and a generous handful of the chopped parsley.
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  Step 21
  Stir gently until the butter has melted, and the parsley has evenly coated the potatoes.
• Step 22
  Remove the bay leaves, and the carrot chunks from the liquid and discard.
• Step 23
  Add the cabbage and onions to a large deep serving platter, along with some of the cooking liquid.
• 
  Step 24
  Cut the beef across the grain, and lay on top of the cabbage.
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  Step 25
  Chef's Tip: A boiled brisket is a difficult thing to cut… make sure that you have a very sharp knife for this step.
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  Step 26
  Put out some plates and serving utensils and have at it. Oh, and don’t forget the mustard and the bread.
• 
  Step 27
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!