St Patrick's Day - Bill Paxton Cooks Corned Beef and Cabbage - Martha Stewart

Ingredients

• 3.5 lb Corned Beef Brisket (Trimmed, with spice packet if included)
• 12 cups Water (Enough to fully cover the meat)
• 2 pieces Celery Stalks (Cut into 2‑inch pieces)
• 2 pieces Carrots (Large, peeled and cut into chunks)
• 1 piece Onion (Large, studded with cloves)
• 4 pieces Cloves (For studding the onion)
• 2 pieces Turnips (Medium, peeled and cut into wedges)
• 1 cup Baby Carrots (For color, added at the end)
• 1 head Green Cabbage (Cut into wedges)
• 1.5 lb New Potatoes (Small, halved)
• 1 tsp Salt (For potato water, adjust to taste)
• 1 tsp Black Peppercorns (Optional, added to broth)
• 1 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. Prepare the broth and start simmering the beef

   Place the corned beef brisket in the large covered pot, add 12 cups of water, the celery, carrots, and the onion studded with four cloves (and optional peppercorns). Bring to a boil, then reduce to a gentle simmer, cover, and cook for 3 hours 30 minutes until the meat is fork‑tender.

   Time: PT3H30M

   Temperature: Low simmer

2. Prep the vegetables

   While the beef simmers, peel and cut the turnips into wedges, peel and slice the carrots, wash and halve the new potatoes, and cut the cabbage into wedges. Set each vegetable group aside in separate bowls.

   Time: PT15M

3. Steam turnips and carrots

   After the beef has simmered for about 2 hours, place the steamer basket over the pot (keeping the broth underneath). Add the turnip wedges and carrot pieces, cover, and steam for 30 minutes until tender.

   Time: PT30M

   Temperature: Medium‑high steam

4. Rest the cooked beef

   When the beef is tender, carefully remove it with tongs and transfer to a large bowl. Cover loosely with foil and let rest for 30 minutes before slicing.

   Time: PT30M

5. Boil the new potatoes

   While the beef rests, bring a separate pot of salted water to a boil, add the halved new potatoes, and cook for about 15 minutes until fork‑tender.

   Time: PT15M

   Temperature: Boiling

6. Steam the cabbage

   Add the cabbage wedges to the original broth (still in the large pot) and steam for 10 minutes, just until the leaves are bright green and slightly tender.

   Time: PT10M

   Temperature: Medium steam

7. Slice and plate

   Using a very sharp knife, slice the rested corned beef across the grain into ¼‑inch slices. Arrange the meat on a serving platter surrounded by the steamed turnips, carrots, cabbage, and boiled potatoes. Drizzle a little of the hot broth over the vegetables and garnish with chopped parsley.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g