CORNED BEEF AND CABBAGE
Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.
Provided by Alton Brown
Categories main-dish
Time P10DT3h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
HOMEMADE CORNED BEEF
Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.
Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.
CORNED BEEF BY ALTON BROWN
Make and share this Corned Beef by Alton Brown recipe from Food.com.
Provided by Charlotte J
Categories Onions
Time P10DT3h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
- Cook over high heat until the salt and sugar have dissolved.
- Remove from the heat and add the ice.
- Stir until the ice has melted.
- If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night).
- Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
- Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
- Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water.
- Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
- Set over high heat and bring to a boil.
- Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
- Remove from the pot and thinly slice across the grain.
- My Crock pot method:.
- After 10 days, remove from the brine and rinse well under cool water.
- Place the brisket into bottom of crock pot.
- Add 5 potatoes cut in half and 1 pound baby carrots.
- Turn on high and cook for 2 hours.
- Add whole head of cabbage that you have quartered.
- Make sure you keep cabbage from touching the crock pot so it will not burn.
- Cook another 2 hours on high.
- Slice and serve with the vegetables.
CORNED BEEF (10 DAYS)
Make and share this Corned Beef (10 Days) recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time P11DT20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Nutrition Facts : Calories 842.3, Fat 34.6, SaturatedFat 12, Cholesterol 281.2, Sodium 28712.3, Carbohydrate 34, Fiber 2.7, Sugar 28.6, Protein 94.9
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- Remove from the heat and add the ice, stirring until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45°F. Once it has cooled, place the brisket in a 2-gallon zip-top bag and add the brine. Seal and lay flat inside a leak-proof container, cover, and refrigerate for 5 days. Check daily to make sure the beef is completely submerged and stir the brine. I like to flip the bag and give the brine a quick massage every day, but that's just me...
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- Make the corned beef: Place the water into a large (6- to 8-quart) stockpot along with both salts, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45ºF.
- Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover, and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove the beef from the brine and rinse well under cool water.
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- After 2 1/2 hours, add the carrots, onions, potatoes, and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook until the potatoes and cabbage are tender, an additional 15 to 20 minutes. Remove the bay leaves and serve immediately.
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