Corned Beef and Cabbage recipe
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Ingredients
- 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
Nutrition Info
- 876.6 caloriescarbohydrate: 27.9 gcholesterol: 176.6 mgfat: 64.5 gfiber: 5.3 gprotein: 44.6 gsaturatedFat: 25.9 gservingSize: -sodium: 12321.3 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Corned Beef and Cabbage
Directions
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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.)
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.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.