Corned Beef (Recipe For Cooking)
Active Time1 minute
Ready In5 hours 30 minutes
- 1 corned beef brisket, about 4 lb
- 2 bay leaves
- 5 whole cloves
- 1 tsp mustard seeds
- 1 tsp coriander seeds (optional)
- 1 tsp allspice
- 1/2 tbsp black pepper corns
- 1 tsp cinnamon
- 1 tsp dried ginger
- 3 to 4 dried red chile peppers
- 1/2 cup apple cider vinegar or red wine vinegar
- 10 cloves garlic (or 1 bulb), peeled
- 2 onions, sliced
- 5 large carrots, peeled and coined
- 1 medium head cabbage, about 2 to 3 lbs, sliced into 1 inch strips
- 1/2 cup ghee or butter.
2 hours before cooking, wash corned beef. Place corned beef in large cooking pot, about 8 quarts, cutting corned beef if necessary to fit. Allow to sit in pot soaked in cold water.
After 2 hours, drain and discard water from pot. Making sure corned beef is sitting snugly in pot, add water just to cover.
Bring the pot to a boil and lower the heat to a simmer. Simmer, covered, for 40 minutes.
Drain cooking water and discard or reserve for making broth.
Add all spices and herbs to pot. Cut each garlic clove into 2 or 3 pieces, and add to pot. Add vinegar. Add boiling water until water reaches top of corned beef. Add sliced onions.
Bring the pot to a simmer. Simmer, covered, for 1 hour, 15 minutes.
Add carrots, bringing up heat if necessary to maintain simmer. Simmer, covered, for 15 minutes.
Add cabbage, bringing up heat if necessary to maintain simmer. Add ghee or butter to pot. Simmer, covered, for about 1 hour.
If cabbage is not done after an hour, remove corned beef from pot and set aside and continue cooking vegetables until cabbage is desired doneness.
Allow corned beef to rest for 15 minutes or so before slicing. Slice across grain. Serve with vegetables and cooking liquid.
Last updated on 04-05-2013