Corned Beef and Cabbage

I have always loved corned beef and cabbage. This year, for St. Patty’s Day, I was cooking for quite a large group and decided to experiment with a recipe that didn’t need as much attention, so I wasn’t slaving over a stove all day long. This turned out to be the best corned beef yet!

Serving suggestions: creamer potatoes with fresh dill.

1 (3-pound) corned beef brisket (uncooked), in brine
Water – to cover brisket completely
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
2 teaspoons mustard seed
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
Freshly ground black pepper

Preheat the oven to 300 degrees F

Rinse corned beef with cold water

Place brisket in a roasting pan (or Dutch oven), add the spices and fill up with water until brisket is submerged.

Place in oven and braise until tender (3lb brisket will take approximately 3 hours).

Remove brisket from oven

Transfer the corned beef to a platter and cover with foil to keep warm

Add the cabbage to the cooking liquid, season with salt and bring to a boil.  Lower the heat and simmer until cabbage is tender yet still a bit firm (about 10 minutes)

Using a slotted spoon, transfer the cabbage to the corned beef platter. Slice the corned beef against the grain of the meat. Ladle some of the hot cooking liquid over the corned beef.

Serve immediately..