Corned Beef and Cabbage Tasty Recipes

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Monday, June 13, 2011

Corned Beef and Cabbage

"This is a brilliant way to learn how to corn your personal pork."

Ingredients :

1 pound kosher salt
2 gallons water, divided
8 pounds pork brisket
6 bay leaves
eight black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped clean cilantro
eight potatoes - peeled and cubed

Instructions :

Prep : 20M	Cook : 15M	Ready in : P7D

In a huge chrome steel or cast iron pot, integrate the salt, water and brisket. Cover and permit sit down for 7 days within the refrigerator. (Note: brisket should be absolutely submerged, so double the salt and water if vital.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, lessen heat to low/medium low, and simmer for three to a few half of hours.
During the ultimate 45 mins of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering till all vegetables are soft.

Notes :

The nutrients information for this recipe consists of the whole amount of the brine elements. The actual amount of the brine consumed will vary.

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