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 calories
carbohydrate: 27.9 g
cholesterol: 176.6 mg
fat: 64.5 g
fiber: 5.3 g
protein: 44.6 g
saturatedFat: 25.9 g
servingSize: -
sodium: 12321.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.)

  2. 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.

  3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Recipe Yield

14 to 16 servings

Recipe Note

This is a great way to learn how to corn your own beef.

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