How to make corned beef & cabbage 🥬 🥩 @cafecasinolv

Ingredients

• 4 lb Corned Beef Brisket (trim excess fat, keep the natural membrane on for flavor)
• 1 gallon Water (for brine and later braising)
• 1 cup Kosher Salt (adds salinity to the brine)
• 2 tsp Prague Powder #1 (Curing Salt) (provides safe curing; use exactly as measured)
• 2 tbsp Brown Sugar (balances the saltiness)
• 1 tbsp Whole Peppercorns (adds peppery bite to the brine)
• 1 tsp Ground Cinnamon (warm spice note in the brine)
• 2 tbsp Honey (coagulated honey for subtle sweetness)
• 2 tbsp Pickling Spice Blend (store‑bought all‑in‑one blend)
• 12 oz Non‑Alcoholic Stout Beer (adds depth; any rich, dark non‑alcoholic stout works)
• 1 large head Green Cabbage (core removed, sliced into 2‑inch wedges)
• 2 tbsp Olive Oil (for greasing the pot if needed)

Instructions

1. Prepare the Brine

   In a large bowl combine water, kosher salt, Prague powder, brown sugar, whole peppercorns, ground cinnamon, honey, and pickling spice. Stir until everything is dissolved.

   Time: PT15M

2. Submerge the Beef

   Place the corned beef brisket into the brine, ensuring it is fully covered. Use a plate or a clean weight to keep it submerged.

   Time: PT5M

3. Brine the Beef

   Cover the bowl tightly and refrigerate for 5–7 days, turning the meat once a day.

   Time: PT6D

   Temperature: 4°C

4. Rinse and Pat Dry

   After the brining period, remove the beef, rinse under cold water to wash off excess salt, and pat dry with paper towels.

   Time: PT10M

5. Preheat Oven and Prepare Braising Liquid

   Preheat the oven to 375°F. In the Dutch oven add 1 cup of water, the non‑alcoholic stout, and a drizzle of olive oil. Place the beef inside, fat side up.

   Time: PT10M

   Temperature: 375°F

6. Braise the Beef (First Phase)

   Cover the pot with its lid and braise in the oven for 4 hours, checking once halfway to add a splash of water if the liquid looks low.

   Time: PT4H

   Temperature: 375°F

7. Prepare the Cabbage

   While the beef is braising, remove the core from the cabbage and cut into 2‑inch wedges. Rinse and set aside.

   Time: PT15M

8. Add Cabbage (Second Phase)

   After the initial 4‑hour braise, carefully remove the pot, nestle the cabbage wedges around the beef, re‑cover with foil, and return to the oven for another 1 hour.

   Time: PT1H

   Temperature: 375°F

9. Final Braise

   Remove the foil, baste the meat with the cooking liquid, and continue braising uncovered for a final hour until the cabbage is tender and the sauce has thickened.

   Time: PT1H

   Temperature: 375°F

10. Rest and Slice

    Remove the pot from the oven, let the meat rest for 15 minutes, then slice against the grain. Serve with the braised cabbage and spoon over the pan juices.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

15g

Fiber

3g