Corned Beef and Cabbage with potatoes and carrots
This is the classic American way to celebrate St. Patty's Day. This version will show you how to make the whole corned beef brisket from scratch. Which is perfect for the weekend and then you can use the leftovers for Reuben's during the week.
Ingredients
- 1 4- to 5-pound corned beef brisket
- 1 tablespoon mixed pickling spices
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seed
- 1/2 teaspoon dried leaf thyme
- For the Vegetables:
- 6 medium red potatoes - peeled and cut into halves or quarters depending on size
- 2 cups baby carrots- or 4-6 large carrots cut into large pieces
- 1 medium cabbage- cut into 8 wedges
- For the Glaze:
- 1/2 cup brown sugar - lightly packed
- 1/4 cup cider vinegar
- 1/4 cup prepared mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Put the beef brisket in a large Dutch oven or stockpot and cover with water. Tie spices in a double thickness of cheesecloth tied tightly with twine. Add the spice bag to the water.
- Place the pot over high heat and bring to a boil; reduce heat to low, cover, and simmer for 2 1/2 hours.
- Add the potatoes,and carrots. Cover and simmer for 10 minutes longer.
- Add the cabbage wedges, cover, and simmer for about 15 minutes longer, or until vegetables are tender. (Cabbage can be cooked in a separate pan if you don't have room, in a small amount of salted boiling water.) Cover the pan and simmer for about 15 minutes. Continue to simmer the potatoes and other vegetables until tender.
- Heat the oven to 375 F.
- Transfer the corned beef brisket to a baking pan.
- Combine glaze ingredients in a saucepan. Bring to a simmer and cook, stirring, for 5 minutes. Spoon over corned beef
- Bake in the preheated oven for about 10 minutes, basting a few times.
- Transfer the glazed corned beef to a large serving platter and slice the meat. Arrange the cabbage wedges, potatoes and carrots around the sliced brisket. ENJOY!