Corned Beef And Cabbage Recipe

Name: Corned Beef And Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

2541

kcal

Calories

154

Fat

Carbs

243

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound kosher salt, 2 gallons water, divided, 8 pounds beef brisket, 6 bay leaves, and more.

Yes, Corned Beef And Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corned Beef And Cabbage

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