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Corned Beef and Cabbage

Not rated yet
Servings 6 Prep Time 30 Mins Cook Time 35 Mins


6 tablespoons Butter
4 Carrots
1 tablespoon Seasoning - Black Pepper
2 Onions - Yellow
5 cloves Garlic
Seasoning - Kosher Salt
2 Celery
4 sprigs Thyme
1 head Cabbage
4 Potatoes - Red
5 pounds Beef - Brisket
Malt Vinegar
3 tablespoons Seasoning - Mixed Spice
2 Curry Leaves


1. Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch.

2. Put the brisket and the spice pouch in a 12-quart stock pot and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3-1/2 hours.

3. Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes.

4. Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch.

5. In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic.

6. Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes.

7. Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot.

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