Corned Beef & Cabbage

St Patrick’s day is getting closer do you have your Brisket yet. The good new is that you still have time. The recipe I posted last week only takes 3-5 days. For you last minute folks out there (like me) this one is for you.

The dark color is due to not using nitrates in the brining process. I used beet juice unfortunately it was not dark enough to preserve the color

 

This past weekend my family hosted a farm game night for all of us that live here at NCF. We served the Corned Beef with Cabbage, it was a big hit.  It scored a solid 8 out of 10, every last morsel of the beef was consumed.

Mark & Dustin grabbing their dinners.
SWMBO didn’t even get a bite.

The only issue we had was coloring and it may have been due to my beet juice not having enough of the coloring in it. My beet juice was not nearly as colorful as other brands I’ve seen out there. In fact it was downright pale.

 

 

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Corned Beef 
A simple American classic with complex flavors to serve in the spirit of St. Patrick's Day
Votes: 0
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2-3 hours
Passive Time 2-3 hours
Servings
folks
Ingredients
Cabbage
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2-3 hours
Passive Time 2-3 hours
Servings
folks
Ingredients
Cabbage
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Corned Beef
  1. Heat oven to 325
  2. Remove Brisket from Brine and rinse off with cold water
  3. If making Pastrami remove the large end with fat set aside
  4. In a dutch oven place beer, then brisket fat side up, on top of the brisket place spices
  5. Place lid on and roast for  2-3 hours until tender
Cabbage
  1. Layer Ingredients in stock pot, Potatoes, Carrots, Cabbage. Mix garlic & Spices throughout
  2. Pour Chicken Broth over vegetables
  3. Add Butter
  4. Cook on medium heat until potatoes & carrots are tender
  5. Still in Salt & Pepper mixing all ingredients well
  6. Serve
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