Enjoy Homemade Corned Beef and Cabbage with Vegetables this St. Patrick’s Day

Posted by Dr. Della Parker     on March 17, 2017

Happy St. Patrick’s Day! Celebrate St Patrick’s Day with this recipe for Homemade Corned Beef with Vegetables.

Yes, we were meant to eat meat! This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. Click to learn about Dr. Della Parker’s Real Food Diet.

Homemade Corned Beef with Vegetables

Print Recipe

• CourseMain Dish

Servings

8 servings

Servings 8 servings

Homemade Corned Beef with Vegetables Print Recipe CourseMain Dish Servings 8 servings Servings 8 servings

Ingredients

For The Brine

• 2 quarts water
• 1 cup coarse salt
• 1 tbsp pink curing salt
• 1/2 cup Sugar
• 1 tsp coriander seeds crushed
• 1 tsp mustard seeds crushed
• 1 tsp black peppercorns crushed
• 1 cinnamon stick crushed
• 4 dried bay leaves crushed
• 8 whole cloves

For The Corned Beef

• 5 lbs flat-cut beef brisket
• 1 medium onion halved
• 1 medium celery stalk halved
• 1 medium carrot halved
• 1 lbs baby turnips peeled and trimmed
• 1 lbs baby carrots peeled and trimmed
• 1 medium head of cabbage cut into 8 wedges
• 1 lbs small red potatoes
• dijon mustard for serving

Servings: servings

Instructions

1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
2. Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
3. Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
4. Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
5. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
6. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

Recipe Notes

"The brisket needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor. The brisket can be made without it, but the result won't be as intense."

Source: MARTHA STEWART LIVING, MARCH 2009

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