Recipe by swissms
From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.
Top Review by yoyo1198
This is a great recipe for the St. Pat's Day season. I've used a recipe from my mother that is almost the same now for years. But I didn't have it "written down". Now I can print it and share it when asked. Good flavor melding with the vegetables. Thank you for posting.
- 2 1⁄2 lbs cured corned beef brisket, trimmed
- 1⁄2 teaspoon black peppercorns
- 1⁄2 teaspoon mustard seeds
- 4 whole cloves
- 4 whole allspice
- 4 bay leaves
- 3 cups thinly sliced carrots (about 1 pound)
- 2 1⁄2 cups peeled strips rutabagas (4 x 1/2-inch)
- 2 1⁄4 cups thinly sliced parsnips
- 1⁄2 cup frozen pearl onions
- 16 small red potatoes, halved
- 1 small head green cabbage, cut into 8 wedges
Directions See How It's Made
- Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
- Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
- Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
- Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.