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

For the Cabbage & Vegetables:
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let the corned beef cool for 20 minutes at room temperature.
  6. While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
  7. 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.
  8. While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
  9. 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.
  10. To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!