The Corned Beef & Cabbage Thread
CORNED BEEF & CABBAGE~
shared with us by Diane J!
-1 pound kosher salt
-2 gallons water, divided
-8 pounds beef brisket
-6 bay leaves
-8 black peppercorns
-1 onion, chopped
-1 medium head cabbage, quartered
-1 pound carrots, sliced
-1 turnip, chopped
-1 teaspoon chopped fresh cilantro
-8 potatoes - peeled and cubed
-In a large stainless steel or cast iron pot, combine the salt, water
Cover & let sit for 7 days in the refrigerator.
(Note: brisket must be completely submerged, so double the salt &
water if necessary.)
-After 7 days, drain the brine & add 1 gallon fresh water, bay leaves
Bring to a boil, reduce heat to low/medium low, & simmer for 3 to 3
-During the last 45 minutes of cooking, add the onion, cabbage,
carrots, turnip, cilantro, & potatoes.
Continue simmering until all vegetables are tender *14 to 16 servings