My Grandmothers Corned Beef and Cabbage
Corned beef isn't really a traditional Irish gaelic meal, information technology'southward more of an Irish-American one. I don't care nigh actuality, I but care about having three days' worth of leftover Reuben fixings in the fridge.
This is a great meal for feeding a whole agglomeration of people without spending a bunch of time in the kitchen. Y'all tin can cure your own corned beef with a week of lead time, just you tin besides notice a nice fresh brisket at your local butcher. That's what I did hither.
(Run across the next mail for what to exercise with the leftovers.)
Ingredients
v pounds mixed red and white fingerling potatoes
five pounds carrots
2-3 pounds onion
3 cabbage heads
For optional side dish
i pound carrots
one/2 large onion
Directions
The primary dish
Put each brisket in a separate pot. (I was feeding a large group. Cutting downwardly to i brisket if you're serving 4.) Try for pots that are just big enough to lay the brisket apartment, and at least 2-three times deeper than the brisket. Include the juices from the vacuum pack — bold yous didn't cure your own.
Add enough h2o to the pot to almost cover the brisket.
Bring to a boil, then reduce heat until the water is barely bubbling.
While the h2o is coming to a boil, beginning prepping the veggies. First skin the carrots …
… cut off the stem ends …
… cut into pieces a couple of inches long …
… and cutting the chinks lengthwise into slivers slightly bigger effectually than pencils.
Add the carrots to the pot with the beef brisket.
Next wash the potatoes thoroughly. The easiest way is to put them all in the sink and fill with common cold water. Scrub each with a stiff brush until there is no dirt left on them.
Chop the potatoes into large bite-sized pieces.
By this time the brisket should accept started changing color.
Add together the potatoes, and plenty water to virtually embrace them. Try to keep the veggies tucked down tight betwixt the meat and the pan. You desire to use the least amount of water that will cover everything to concentrate the flavors.
Next upwardly is the onions. Cutting the stems off and peel them.
Cut into quarters and slice out the root from the stop of each quarter.
One more cutting to make eighths …
… and add them to the pot.
The optional carrot dish
Along with all the veggies in the pot, I did a separate dish of carrots and onions. For this I took one-half a big sugariness onion.
Cut thin slivers of this one lengthwise …
… so you finish upwards with tapered wedges instead of rings.
Using a paper towel, grease a minor casserole dish with salary fat …
… until it is thoroughly coated.
Add a layer of carrots …
… and a layer of onions …
… and then more carrots, onions, and carrots again. Season with table salt and fresh-ground black pepper.
Add several dollops of salary fatty, a couple of tablespoons' worth in all.
Cover this and place in a 350° oven.
The cabbage
Now dorsum to the master dish. Core the cabbage heads and cut each wedge in half, making eighths — aforementioned as you did for the onions.
If you've been taking your time up til now, the corned beefiness has been simmering for three hours or more. If yous haven't been taking your fourth dimension, practice it now. Take a break until the briskets are done. Then, without dumping the water, carefully fish all the veggies and the meat out into their own bowls.
Then load the cabbage upwards into the water y'all only cooked everything else in.
Brand certain the water stays at a low simmer. When you take all the meat and veggies out information technology will desire to get-go boiling.
If yous did the extra carrot carrot dish, turn the oven off and put the bowls of carrots and potatoes in the oven to proceed warm. Otherwise ready the oven on its lowest setting before putting everything in. Get out the meat out to rest.
Afterward the cabbage has been going for about 15 minutes, take the corned beefiness and slice it across the grain.
You absolutely do not desire to cutting this with the grain unless you like stringy, chewy meat.
Once the beef is sliced, scoop the cabbage into a bowl along with a piffling of the water. Don't worry most trying to drain it, permit it come up out in the bowl.
If you did the extra carrot dish, toss the carrots together with the onions before serving.
And that's it.
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Source: http://cooklikeyourgrandmother.com/corned-beef-and-cabbage/
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