Happy St. Patrick’s Day! And you don’t need St. Patrick’s Day to eat corned beef and cabbage, of course. So, happy day to you, whatever day it is that you’re making this. We used Alton Brown’s recipe to brine the brisket. That takes ten days. Here’s what you do once your brisket is ready.
Get a big pot and add three quarts of water. Rinse your freshly brined, corned beef (we got our brisket from Samish Bay) and add that to the pot, along with freshly ground pepper, ground allspice, and a few bay leaves and some salt.
Cover, bring to a boil, then turn down to a simmer and let cook for two and a half hours.
Then, roughly chop and add add 4 carrots, 1 large onion, 2 ribs of celery and 2 russet potatoes. Return to a simmer and cook uncovered for another 15 minutes. Add a chopped whole head of cabbage, cook for another 15 minutes, and serve immediately.
- 1 brined brisket (here’s how we brined ours)
- freshly ground pepper
- 1 tsp ground allspice
- 2 or 3 bay leaves
- 1 tsp salt
- 4 carrots (roughly chopped)
- 1 large onion (roughly chopped)
- 2 ribs of celery (roughly chopped)
- 2 russet potatoes (roughly chopped)
- Corned Beef and Cabbage: How to Make the Brine (seattlefoodshed.wordpress.com)
- Recipe: Slow-Cooker Corned Beef and Cabbage with Creamy Horseradish Sauce (seattletimes.nwsource.com)
- Saint Patrick’s Day Weekend on Cannery Row! (blog-canneryrow.com)