Corned beef & cabbage

Ingredients

• 2 1/2 libras corned beef brisket (already brined or see recipe below)
• 6 cups low-sodium chicken broth (for cooking)
• 4 cups water
• 3 bay leaves
• 1 bunch thyme
• 1 small green cabbage cut into wedges
• 2 libras white potatoes - quartered
• Brine Recipe: (for brisket)
• 1 cup sea salt
• 1 tablespoon mustard seed
• 1 tablespoon black peppercorns
• 8 cloves
• 3 bay leafs
• enough water to cover

You may like

Japanese cabbage salad

Preparation

• Mix all brine ingredients together in a large container. Cover brisket with enough water to keep in submerged.
• You can brine the brisket 1 day ahead and up to 5. The longer you brine it, the more flavorful it will be.
• Once brined begin by simply adding the bayleaves and thyme to the beef in a large soup pot and cover with the broth and water.
• Do Not add the cabbage and potatoes. You want enough liquid in there to cover the brisket knowing it’s going to cook for 3 - 1/2 hours, so if you need to add more broth or water, do so.
• Bring to a boil and once boiling reduce to a simmer partially covered with lid.
• Cook for 2 1/2 hours. At this stage add potatoes. After another 15 minutes, add the cabbage.
• Cover and continue cooking until the vegetables are cooked and the corned beef is fork tender. To serve, trim the excess fat from the beef and slice the meat against the grain.