Corned Beef and Cabbage
Here is a great recipe to use your corned beef with. After looking at lots of other recipes on the internet, I think you could safely use beef or chicken broth instead of water; use any potato you want and if they are small, leave them whole; add in celeriac or daikon if you really want to go Full Diet on this classic dish. Don’t forget that you need at least 5 days to brine the brisket and then this will take another half day in the crockpot.
Adapted from Well Plated
Ingredients
For the Corned Beef:
3- to 4- pound Corned Beef Brisket homemade or store bought
1 tablespoon pickling spice
2 bay leaves
4 garlic cloves peeled
2 cups water
4 medium carrots chopped on a bias into 2” pieces
1 pound potatoes, quartered
1 medium onion peeled, halved, with halves cut into thirds
1 medium head cabbage cored and cut into wedges
1 ½ teaspoons Dijon mustard
Instructions
- Rinse the brisket all over, then pat very dry. If applicable, trim off excess fat carefully with a paring knife, being careful not to cut away any of the meat itself.
- Place the brined brisket into a large stockpot (6 quarts or larger) and cover with at least 1 inch of water above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
- Bring liquid to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for about 3 hours or until the brisket registers 180 degrees F to 190 degrees F on a meat thermometer and is fork tender.
- Once the meat is ready, turn off the heat and let cool 10 minutes. With kitchen tongs, carefully remove the corned beef from the cooking liquid and transfer it to a cutting board. Remove 2 cups of liquid from the pot, then strain it into a bowl to remove any pieces. Set aside. Discard the remaining liquid from the pot and lightly rinse the pot to use later.
- Let the corned beef cool for 20 minutes at room temperature.
- While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
- Top with carrots, potatoes, onion, and cabbage. Bring liquid to a boil, then use a soup ladle to baste the vegetables at the top of the pot. Reduce heat to a low simmer, cover, and cook until vegetables have softened, about 25 to 30 minutes. Baste the vegetables with the hot liquid 2 more times as they cook.
- While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
- When the vegetables are ready, use a slotted spoon to transfer them to a large serving platter that has a lip to prevent liquid overflow. Top the cooked vegetables with the sliced corned beef.
- To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!