CORNED BEEF AND CABBAGE by CHEF DAN:
Serves30-40
INGREDIENTS:
10 pounds beef brisket
4 cups pickling salt
2 tablespoons pickling spice
22 cups water or more if needed
1 cup dry mustard
8 allspice berries
7 whole cloves
12 garlic cloves, crushed
6 whole garlic cloves
15 black peppercorns
15 potatoes, halved
15 onions, quartered
15 carrots, peeled and cut crosswise into 1/3 s
4 parsnips, peeled and cut crosswise into 1/3 s
3 turnips, peeled and cut crosswise into 1/3
3 heads cabbage, cut into 6 wedges
5 bay leaves
DIRECTION:
1. In a stock pot bring 2 quarts of water to a boil.
2. Throw in pickling salt, dry mustard, pickling spice, whole garlic.
3. Let cool and add beef brisket and top with a plate to keep it submerged.
4. Let soak in brining liquid for 4-6 days in the refrigerator.
5. Discard brine, then rinse beef brisket in cold water.
6. In a stock pot, place the beef brisket, crushed garlic, peppercorn, onions, allspice, cloves, bay leaves and salt, add enough water to cover.
7. Bring to a boil, skimming scum from surface.
8. Cover stock pot and let simmer for about 2 hours.
9. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage.
10. Cover and simmer for about 1-1/2 more hours.
11. Slice meat diagonal against the grain.
ENJOY DAN:
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