Corned Beef and Cabbage Recipe

This relatively simple recipe takes a bit of time to cook, but not a lot of hands on time. Start with a Corned Beef Brisket that is already sold in a salt brine to shave off some time. The brine adds flavor and tenderness to the meat, just be sure to thoroughly rinse off the brine before cooking. Our Corned Beef Spice mix is perfect for this recipe, with a complex mix of freshly dried Coriander, Dill Seed, Allspice, Star Anise, Brown Mustard Seed, Yellow Mustard Seed and several more seasonings. Enjoy all year long & especially for St. Patrick’s Day!

Ingredients

• 4 pounds

  beef brisket, trimmed of fat, brined

• 3 tablespoons

  Corned Beef Spices

• 1/2 cup

  chopped onions

• 4

  carrots, chopped

• 2

  potatoes, peeled and chopped

• 1/4 to 1/2 head

  cabbage

• water

Directions

Thoroughly rinse the brisket when you remove it from the package. Use a sharp knife to shave off the excess fat. Add to a large Dutch oven or soup pot that heats evenly.

Cover with water and add the spices. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 3 1/2 hours.

After 3 1/2 hours of cooking time over very low heat, chop the onions, carrots, and potatoes. Add them in with the brisket. Bring the water back to a boil and cook for 20 minutes.

Remove the brisket and place in aluminum foil. Wrap it up tight and set it aside. This allows the meats juices to distribute through the meat.

Chop the cabbage and add to the pot. Boil for 15-20 minutes until all of the veggies are tender.

When you are ready to serve, remove the brisket from the aluminum foil. Use a sharp knife to carve into thin slices against the grain. Arrange on a platter with the cooked veggies and enjoy!