Corned Beef and Cabbage recipes Cooking method
Corn beef recipe INGREDIENTS (Nutrition)
• 1 pound kosher salt
• 2 gallons water, divided
• 8 pounds beef brisket
• 6 bay leaves
• 8 black peppercorns
• 1 onion, chopped
• 1 medium head cabbage, quartered
• 1 pound carrots, sliced
• 1 turnip, chopped
• 1 teaspoon chopped fresh cilantro
• 8 potatoes - peeled and cubed
1. In a large stainless steel or cast iron pot, combine the salt,
water and brisket. Cover and let sit for 7 days in the refrigerator.
(Note: brisket must be completely submerged, so double the salt and
water if necessary.)
2. After 7 days, drain the brine and add 1 gallon fresh water, bay
leaves and peppercorns. Bring to a boil, reduce heat to low/medium
low, and simmer for 3 to 3 1/2 hours.
3. During the last 45 minutes of cooking, add the onion, cabbage,
carrots, turnip, cilantro, and potatoes. Continue simmering until
all vegetables are tender.
Your Corn beef recipe is ready now
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