Corned Beef and Cabbage

This recipe comes from Chef Tim James of The Local in Saratoga Springs, New York.

• Ready In: 4 hrs
• Serves: 4

Ingredients

• 2 1⁄4 lbs beef brisket
• 6  peppercorns
• 2  teaspoons  minced garlic
• 1  large onion, peeled and left whole
• 2  bay leaves
• 1  pinch kosher salt
• 1  head cabbage, cored and cut
• 3  large carrots, peeled and chopped
• 4  large potatoes, peeled and cut
• 1⁄2 cup  peeled diced apple (or 1/4 cup apple sauce)
• 1  dash  Guinness stout (may be omitted if desired) (optional)
• 2  tablespoons  Irish whiskey (may be omitted if desired) (optional)
• 1  tablespoon butter
• 2  tablespoons fresh parsley

Directions

1. Place beef, peppercorns, garlic, onion, bay leaves and salt in large pot.
2. Fill with enough water to cover by about 1 inch.
3. Bring to a slow boil for 20 minutes.
4. Reduce heat and simmer for 2 to 3 hours or until meat is tender enough to pull apart with a fork.
5. Add cabbage, carrots, potatoes, apple, Guinness and whiskey and simmer for about 15 minutes (or until potatoes are tender).
6. Remove pot from heat, save the liquid, transfer meat and vegetables to serving platter.
7. Discard onion, skim any fat that comes to surface of liquid.
8. Add the butter and parsley to reserved liquid.
9. To serve: plate vegetables with the beef, (remember to slice the beef against the grain) and spoon the liquid over top.