n y c corned beef and cabbage

🥘 Ingredients

• • corned beef brisket
• • peppercorn
• • dried bay leaves
• • cabbage
• • red potatoes
• • fresh carrot
• • fresh parsley
• • real butter
• • fresh garlic clove
• • sweet onion
• • yellow mustard
• • rye bread
• • harp lager beer

📝 Instructions

1. 1 ------------selecting the corned beef brisket------------
2. 2 go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again
3. 3 the best will disappear first
4. 4 do not freeze
5. 5 pick out a nice thick slab checking the sides to make sure it isn't a very gristly one
6. 6 feel it because some butchers fold it over hiding the gristle if there is a lot of it
7. 7 there will always be some gristle and it runs the length of the slab in the center
8. 8 the thicker the slab the better
9. 9 if you are lucky , you may see some chunk style at a higher price per pound
10. 10 if there isn't a spice bag in with the brisket , you will need to get some whole peppercorns and bay leaves
11. 11 ------------selecting the cabbage-------------------
12. 12 the heavier and more solid it is , the better it is
13. 13 smell it to make sure it isn't too bitter
14. 14 you may have to go to another store if the whole batch has a very strong bitter smell
15. 15 i have had to visit several stores to find a decent batch
16. 16 keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher
17. 17 --------------selecting the potatoes----------------
18. 18 watch out for the red dyed ones
19. 19 pick out a bag of medium to small sized ones
20. 20 the smaller the better
21. 21 if you are lucky enough to find the ones as small as salad tomatoes , they are the best
22. 22 -------------selecting the carrots----------
23. 23 get the smallest bag they have unless you like carrots , because you will only use one per pot of cabbage to take any bitterness out of the cabbage
24. 24 serving a bowl of carrots is a big no no on saint patrick's day
25. 25 preparing and cooking the meal-----------------------
26. 26 use a large dutch oven or stock pot that will hold everything all at once
27. 27 place the brisket in the bottom of the pot
28. 28 there's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate
29. 29 add the spice packet or a teaspoonful of peppercorns and two bay leaves
30. 30 cover the brisket generously with water and a bottle of beer
31. 31 bring to a boil
32. 32 reduce heat , cover and simmer for 2 hours
33. 33 during the 2 hours------------------------
34. 34 scrub and rinse the new red potatoes
35. 35 remove any eyes and bad spots
36. 36 leave as much of the peel as you can
37. 37 quarter them
38. 38 cover with water until ready for them
39. 39 remove the outer leaves from the cabbage until the leaves are entirely light green , rinse and cut it into quarters through the spine so they stay together
40. 40 set aside
41. 41 peel one carrot and cut it into quarters
42. 42 set aside
43. 43 peel the onion and cut it into eighths
44. 44 set aside
45. 45 rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces
46. 46 i find that kitchen scissors do just fine
47. 47 after the 2 hours----------------------
48. 48 add the potatoes on top of the brisket
49. 49 add water to cover everything
50. 50 bring to a boil
51. 51 reduce heat , cover and simmer for 10 minutes
52. 52 add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage
53. 53 add water to cover everything
54. 54 bring to a boil
55. 55 reduce heat , cover and simmer for 20 minutes
56. 56 check the cabbage to see if it is tender
57. 57 if not , simmer another 5 minutes
58. 58 you shouldn't undercook it and it's hard to overcook it
59. 59 when done-----------------------
60. 60 in a large serving bowl where you can stir the potatoes , crush the garlic clove and rub the inside of the bowl with it
61. 61 place the potatoes in the bowl while still piping hot and add a quarter pound of butter and add a handful of chopped fresh parsley
62. 62 gently stir until butter is melted , it coats all the potato pieces and the parsley is evenly distributed
63. 63 put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes
64. 64 as i said , more is better
65. 65 slice the brisket cross grain
66. 66 hope there is leftovers for breakfast
67. 67 see my march 18th breakfast ! it's a family tradition
68. 68 we make sure we make enough to ensure leftovers for breakfast the next morning
69. 69 finely chopped fried corned beef and cabbage and coffee is divine
70. 70 we throw in any leftover parsley