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CORNED BEEF AND CABBAGE

February 2, 2020 • 0 comments

CORNED BEEF AND CABBAGE
A melt-in-the-mouth Corned Beef (notice the unadulterated color) that would make Dad proud to be Irish. The key here is slow cooking; do not boil! Enjoy as a one-dish meal; make Ruben sandwiches; make corned beef hash; use small pieces as a pizza topping. Is there too much to eat immediately? Freeze part for later; it freezes really well.

Directions

4-5 # beef brisket (brisket flat OR brisket point), brined (see Brined Brisket recipe)
pure water (to cover brisket)
1 Tablespoon organic lemon juice
1/4 teaspoon allspice berries
1/2 teaspoon cloves, whole
1 Tablespoon mustard seeds
1/2 teaspoon black peppercorns
3 bay leaves, crushed
4 carrots, 1” slices
2 # potatoes, small 
1 onion, halved, then quartered
3 garlic cloves, minced
1 cabbage head, small, in wedges

In a large Dutch oven, over high heat, put brined brisket fat side up. Cover with pure water. Add lemon juice, allspice berries, cloves, mustard seeds, peppercorns, and bay leaves. Bring barely to a boil (do not boil!). Reduce heat to simmer. Cover. Cook 2 hours.

Add carrots, potatoes, onions, and garlic. Bring barely to a boil (do not boil!). Reduce heat to simmer. Cover. Cook 20 minutes. Add cabbage. Bring barely to a boil (do not boil!). Reduce heat to simmer. Cover. Cook 10 minutes.

Makes 8 servings.

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