Corned Beef & Cabbage

Ingredients

• 5 lb Corned Beef Brisket (pre‑cured with pickling spice packet)
• 1 packet Pickling Spice Packet (comes with the brisket; optional if you make your own blend)
• 1 tsp Mustard Seeds (adds subtle heat to the broth)
• 2 leaves Bay Leaf (crushed)
• 1 tsp Peppercorns (optional, whole)
• 2 berries Juniper Berries (optional, adds piney note)
• 1 tsp Cumin Seeds (optional)
• 1 pinch Chili Flakes (optional for a little heat)
• 2 stalks Celery Stalks (roughly chopped)
• 1 large Onion (cut in half, skin left on for flavor)
• 1 small Garlic Bulb (halved horizontally)
• 3 sprigs Fresh Thyme
• 3 sprigs Fresh Parsley
• 16 cups Water (about 4 liters)
• 1.5 lb Baby Potatoes (small potatoes, left whole)
• 3 large Carrots (peeled, cut on an angle about 1 inch thick)
• 0.5 head Green Cabbage (sliced into thin strips)
• 2 tbsp Unsalted Butter (for sautéing cabbage)

Instructions

1. Rinse the Brisket

   Place the pre‑cured corned beef brisket in a colander and rinse under cold running water to wash off the surface salt.

   Time: PT5M

2. Build the Aromatic Broth

   In a large stockpot add 16 cups of water, the pickling spice packet (or homemade mix of mustard seeds, bay leaf, peppercorns, juniper berries, cumin seeds, and chili flakes), celery stalks, halved onion (skin on), halved garlic bulb, thyme sprigs, and parsley. Bring to a boil, then lower to a gentle simmer.

   Time: PT15M

3. Simmer the Brisket

   Add the rinsed brisket to the simmering broth, cover, and let it cook low and slow for 2½–3 hours, or until a fork slides in easily but the meat still holds together.

   Time: PT2H45M

   Temperature: Low simmer (around 180°F)

4. Strain the Broth

   Using a fine mesh strainer, remove the brisket and discard the vegetables and herbs, reserving the clear broth in the pot.

   Time: PT10M

5. Cook Potatoes and Carrots

   Add the whole baby potatoes and the thick‑cut carrot pieces to the hot broth. Simmer until both are fork‑tender, about 20 minutes.

   Time: PT20M

6. Prepare the Cabbage

   While the potatoes cook, slice the green cabbage into thin strips.

   Time: PT10M

7. Sauté the Cabbage

   Heat 2 tbsp butter in a skillet over medium heat. Add the sliced cabbage, tossing occasionally. Add a splash of the reserved broth as needed and sauté until the cabbage is lightly caramelized, about 12 minutes.

   Time: PT12M

   Temperature: Medium heat (≈350°F)

8. Slice the Brisket

   Transfer the cooked brisket to a cutting board. Trim excess fat if desired, then slice against the grain into ¼‑inch thick slices.

   Time: PT10M

9. Plate and Serve

   Arrange slices of corned beef, potatoes, carrots, and sautéed cabbage on a serving platter. Drizzle with hot broth for extra moisture and flavor. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

1100

Protein

45g

Carbohydrates

30g

Fat

70g

Fiber

5g