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Annie's Corned Beef and Cabbage

Annie’s Corned Beef and Cabbage
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by in Mar 2010
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Yield: 10 servings

Watch this video: Corned Beef and Cabbage

For the brine:

Ingredients:

  • 1-1/2 cups kosher salt
  • 1 gallon water
  • 1/2 cup brown sugar
  • 1 teaspoon coriander seeds, crushed
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 4 dried bay leaves, crushed
  • 8 thyme stems
  • 1 teaspoon red-pepper flakes
  • 8 garlic cloves, crushed
  • 5- to 6-pound “flat-cut” beef brisket

Instructions:

In a large pot, stir together salt and water until salt dissolves. Stir in sugar, coriander, mustard, peppercorns, bay leaves, thyme, pepper flakes, and garlic. Add beef and submerge. Place a small plate on top of the beef to keep it under water. Cover pot and refrigerate 7 days.

For the corned beef:

Ingredients:

  • 1 medium onion, halved
  • 1 medium celery stalk, halved
  • 1 medium carrot, peeled and halved
  • 1 medium cabbage head, cut into 8 wedges, core intact (so that leaves don’t fall off)
  • 1/4 cup olive oil (approx.), divided
  • 1 pound baby carrots
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1/2 pound Brussels sprouts, trimmed and cut in half
  • 1 pound small red potatoes, quartered
  • 3 or 4 turnips, peeled and quartered
  • Dijon mustard

Instructions:

Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3-1/2 hours.
Transfer corned beef to a cutting board. Tent with foil, and let rest 30 minutes.
Heat oven to 400 degrees.
Discard remaining solids from broth and strain. Discard all but 1/2 cup broth.
In a large bowl, add cabbage and drizzle with olive oil to coat lightly. Arrange in a single layer on a foil-lined baking sheet. Add baby carrots to the bowl, drizzle with oil, and season with salt and pepper. Add to the foil-lined baking sheet and place in oven.
Repeat with Brussels sprouts, potatoes, turnips, and any other vegetables you choose to roast. Arrange them in single layers on a foil-lined baking sheets and place in oven. Try to place vegetables with similar cooking times on the same baking sheet.
Turn vegetables every 15 minutes or so until well-browned. Remove to a platter once they’re cooked and tent with foil.
Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

Updated Wednesday, March 10th, 2010

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