Entrees

Corned Beef with Cabbage and Vegetables

Rod Rehwinkel

This makes a delicious, traditional corned beef stew that you can make with brined beef from the store or your own homemade brined beef (see recipe). This recipe was taught in a City Market class on making homemade corned beef brisket.

Prep Time

180 minutes

Cook Time

30 minutes

Yield

8 Servings

Ingredients

1 pound beef brisket (brined)
  water
4 bay leaf
1 tablespoon coriander seeds
6 allspice berries
3 parsnip (peeled and cut into 2-inch lengths)
6 carrot (peeled and cut into 1-inch chunks)
2 pounds rutabaga (peeled and cut into 1-inch cubes)
2 pounds turnip (peeled and cut into 1-inch cubes)
3 pounds potato (washed, skin on, cut into 2-inch pieces)
1 cabbage, green (core intact, cut into 8 pieces)

Instructions

Remove beef from brine and rinse with cold water. Place brisket into pot. Cover with enough water to submerge. Place spices in sachet bag or cheesecloth and add to pot. Bring to a boil, then lower temperature and simmer for 2-3 hours, or until fork-tender.

Transfer beef to a plate or baking sheet and hold in a warm place.

Add potatoes and carrots to pot. Bring to a boil; then simmer for 10 minutes. Add turnips and rutabaga and simmer for an additional 15 minutes or until vegetables are tender and can be pierced with a fork or skewer.

Place cabbage and corned beef in the pot and simmer for 5 minutes.

Remove beef and place on cutting board. Remove vegetables with a slotted spoon and arrange on a platter. Slice brisket across the grain and arrange with vegetables. Spoon a small amount of juice on the beef and vegetables to moisten. Serve with horseradish cream and ale mustard (see recipes).