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Corned Beef and Cabbage

Corned Beef and Cabbage

  • Prep

    20 m
  • Cook

    3 h 30 m
  • Ready In

    7 d 3 h 30 m
Ron Brobst

Ron Brobst

This is a great way to learn how to corn your own beef.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 877 kcal
  • 44%
  • Fat:
  • 64.5 g
  • 99%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 12321 mg
  • 493%

Based on a 2,000 calorie diet

Directions

  1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
  2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
  3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
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Reviews

Trinka G
146

Trinka G

9/3/2008

Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two 11-pound pieces of brisket on sale (you know, buy one, get one free) not realizing that the bigger pieces of brisket are much more tough than say, an 8-pound brisket. After smoking one brisket and finding it excessively chewy and unappetizing, I decided to corn the remaining monster. I used pickling salt (this doesn't have iodine in it and so you wont get a funky, bitter after taste) as well as some Penzey's corning spices in the salt brine. Target has some wonderful glass pickle jars that come with lids - and the large one (it's around $12.99) held this 11-pound brisket, cut into 2 pieces, with no problem. In fact, I had to make more salt brine to cover it all and the pickle jar held the huge hunk of meat along with 1 1/2 gallons of brine easily. We have eaten the corned beef with the caggage, potatoes, etc as well as made some killer Reuben sandwhiches! Even though we just ate all this corned beef in February, my family is already clamoring for it to be made and served again for St. Patrick's Day! PS If the beef is too tender and falls apart when you slice it for sandwhiches, just chill the meat really well and it then holds together nicely.

TEDTOOT
105

TEDTOOT

3/12/2004

Thank God for big zip lock bags! You can corn anything in them with less brine and just turn over afew times in your vegetable compartment. You must remember to check that temp stays in mid 30's to low 40's or things won't cure. Also remember that cured meat does not hold in freezer very long, because of salt content. I use Morton's TenderQuick, some jared pickling spices and brown sugar--just adjusting for fish, venison,chicken, pork or beef.

KEMTON
92

KEMTON

8/7/2003

Great recipe. Scales down well. Although not specifically stated, I think the meat needs to be lightly rinsed instead of just draining the brine. Any load of vegetables in pot are delectable.

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