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Original recipe yields 5 servings
This was THE BEST corned beef and cabbage that I have ever made. I never had used a recipe before, let alone added carrots. Anyhow, I used a 4 lb. brisket that I trimmed of most visible fat without sacrificing the integrity of the meat. Also rinsed the meat well (couldn't bear to use that bloody junk that was packaged with it) before putting it into an 11 qt. stockpot with the spices that were packaged with it. Added 1 can Miller Lite beer, water to cover, 3 large cloves of minced garlic, and about 12 whole black peppers. About 1 hour before the beef was supposed to be done, I added the potatoes, carrots, and 2 small turnips, chopped. Forty minutes later I added the green cabbage wedges and 1 large onion, cut into wedges. Twenty minutes later all was done and it was DELICIOUS. [P.S. I served this with a horseradish sauce--mix together 3/4 cup sour cream, 1/4 cup white prepared horseradish (or to taste), 1 Tbs. dried chives, and the juice from 1/2 lemon. This is very good with the corned beef.]
I take the corned beef out and while the cabbage carrots and pot's are cooking in the liquid, I put the brisket in the oven for 30 minutes with this sauce that I combine on the stove until smooth. 1/3 cup of brown sugar,2 tblsp of butter tlbs. of prepared mustard, 1/3 cup of ketchup, and 3 tblsp of apple cider vinegar. I combine these ingredients till smooth, then pour over the brisket while the veggies are cooking. 30 to 40 mins. at 350 will do it. Hope you like it, all of my friends who hate corned beef will only eat mine!
I love corned beef & cabbage & I must have used close to a hundred recipes, but I think this is the simplest & the best. Use the white (not russet) potatoes. I sometimes wondered why my previous renditions sometimes came out on the salty side--this recipe is well-balanced in flavor. Now I know that a '10/5' potato/carrot combo really works...if you skimp on the veggies, the dish will be salty. Using 10/5 gives it a good seasoning balance.