Corned Beef and Cabbage...the Right Way...

Submitted by Mom2Eight

"Why buy the nasty preservative filled corned beef in a bag when you can just as easily make your own?"

 

• Ready In: 172hrs
• Ingredients: 14
• Serves: 6-8

ingredients

• 10 cups water
• 1 1⁄2 cups kosher salt
• 1 cup granulated sugar
• 2 tablespoons dry mustard
• 3 tablespoons pickling spices
• 3 garlic cloves, minced
• 1 (7 -9 lb) fresh beef brisket, 7 to 9 pounds

• corned beef and cabbage

• 3 celery ribs, cut in 2-inch pieces
• 2 large onions, cut in wedges
• 2 garlic cloves, minced
• 6 medium red potatoes, halved
• 5 carrots, cut into thirds
• 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
• 1 head cabbage, cut in 6 wedges

directions

1. Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
2. Bring to a boil over high heat.
3. Remove from heat and set aside to cool.
4. When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
5. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
6. If necessary, add more cold water to cover the beef.
7. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
8. Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
9. Take out once a day to stir lightly, and turn the beef as needed.
10. On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
11. Place in a large (8-quart or larger) pot.
12. Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
13. Bring to a boil; skim off any scum which develops on the surface.
14. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
15. Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
16. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
17. Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
18. If cooking some vegetables in another pot, cook just until tender and keep warm.

Reviews

[mayness]

Oops, I forgot to rate this last time. I had no idea making corned beef myself would be this simple! I actually used this to make corned venison - I had about 3 pounds of meat so I made 1/3 of the brine recipe. I let it brine for 6 days (in a gallon size freezer bag) and it turned out great. I think even people who don't like venison would like this... and I imagine it would be even better with beef. I'm starting another batch today!

 

[Busters friend]

This is a late entry for a wonderful recipe - used this last year to make an awesome corned beef. PULLED 'ER UP TO USE AGAIN & REALIZED I HAD NOT REVIEWED. My total bad! This makes a wonderful corned beef - I let ours brine for 7 & 9 days (had to cut into 2 pieces). Likely because I brined longer, I found my beef benefitted from bringing to a boil & pouring off the first water, replacing it & proceeding with cooking. This is an awesome recipe - I made a much leaner product that tasted better than bought & was way less expensive to boot. Oh, plan ahead on your fridge space - it takes up a chunk of space. Thanks Feingold Mom for a real keeper - at least once a year anyway!