Corned Beef and Cabbage

  4.2 – 4 reviews  • Beef
Level: Easy
Total: 3 hr 10 min
Active: 15 min
Yield: 4 to 6 servings
Level: Easy
Total: 3 hr 10 min
Active: 15 min
Yield: 4 to 6 servings

Ingredients

  1. 2 gallons chicken stock
  2. 1/2 cup pickling spice
  3. 6 cloves garlic
  4. 4 bay leaves
  5. 4 cloves
  6. 2 pounds raw beef brisket, cut into 4 equal portions
  7. 2 heads cabbage, cut into wedges
  8. Salt and freshly ground black pepper
  9. Vegetable oil, for frying
  10. 3 medium Idaho potatoes, cut into wedges

Instructions

  1. Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
  2. Heat a few inches of oil to 325 degrees F in a deep pot.
  3. Fry the potatoes wedges until tender, 6 to 7 minutes. Remove and season with salt and pepper.
  4. To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.

Reviews

Mary Scott
good

 

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