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Saturday, June 14, 2014

Corned Beef & Cabbage

Slow simmered corned brisket takes time.
A good long simmer in a lot of water.
This is really easy to do in a slow cooker
but my tried and true recipe is to simply
let the brisket simmer away in a large pot.
You might think that the amount of water is
way too much but as it simmers the water
evaporates away and I even add more to the pot.
The end result is a mild tasting non salty beef.
I serve this sliced against the grain with a
spicy brown prepared mustard on the side.

1 (4 pound) corned beef brisket
2 gallons cold water
1/2 head fresh green cabbage, large chopped
spicy brown mustard on the side

Fill a large soup pot up to about
three quarters the way up with cold water.
Set the pot on high heat and bring to a boil.
Place the corned beef brisket in water,
along with any juices in bag and seasonings.
Bring back to a boil, then lower heat to simmer.
Simmer means that the water is at an almost boil.
Let simmer uncovered for a good three hours.
Turn the brisket over and add in the cabbage.
Let the cabbage cook for about 30 minutes,
Now remove cabbage from pot, you don't want to
overcook the cabbage to a slimy tasteless state.
Add more water if needed and simmer brisket for
another hour or more until done to fork tender.
Remove brisket to a work station, add cabbage back
into the warm simmering water to re-heat.
Slice cooked corned beef on the bias to serve.

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