Wicked Good Corned Beef and Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1 (4-5 lb.) Brined (corned) beef brisket, trimmed of fat5 cloves garlic, crushed1/2 cup Beef broth1 teaspoon Caraway seeds, toasted and ground1 teaspoon Black peppercorns, toasted and groundWater2 tablespoons Honey3 tablespoons Grainy mustard1 head Green cabbage, cut into 4-6 wedges4 large Onions, peeled, cut in half5 large Carrots, scrubbed and cut into 2 inch pieces5 large Potatoes, peeled, chopped into 1 inch pieces8 ounces lagerSalt to taste
Directions
Heat a large Dutch oven or stock pot on medium-high heat. Add olive oil. Sear meat on all sides. Reduce heat to medium. Add garlic, stir to prevent burning. Immediately deglaze the pan by adding beef broth.
Heat a small skillet on medium-high heat. Add caraway and peppercorns and toast until aromatic (until you can smell the spices in the air – about 3 minutes), stirring constantly to prevent burning. Remove and grind with a spice grinder or with a mortar and pestle.
Add the ground spices to the pot. Fill the pot with enough water to cover the meat half way up the sides. Add honey, mustard, cabbage, onions, carrots and potatoes. Partially cover the pot with the lid and bring to a boil. Reduce heat to low and simmer for 2 hours.
Taste for salt, add as needed. Add lager and continue to cook for another 40 minutes to one hour.
ChemBabe's Notes- I set up the brisket the night before following all steps just prior to adding honey and mustard.
I also covered the brisket in water at that time and stored it in the fridge. finished the prep the following morning and set the brisket in the oven at 325 and went to work. Added the beer when I got home. I had to plate the meal as a soup because the brisket fell apart on me... it was that tender
Serving Size: Website says 4, but its more like 8
Number of Servings: 6
Recipe submitted by SparkPeople user CHEMBABE0.
Heat a large Dutch oven or stock pot on medium-high heat. Add olive oil. Sear meat on all sides. Reduce heat to medium. Add garlic, stir to prevent burning. Immediately deglaze the pan by adding beef broth.
Heat a small skillet on medium-high heat. Add caraway and peppercorns and toast until aromatic (until you can smell the spices in the air – about 3 minutes), stirring constantly to prevent burning. Remove and grind with a spice grinder or with a mortar and pestle.
Add the ground spices to the pot. Fill the pot with enough water to cover the meat half way up the sides. Add honey, mustard, cabbage, onions, carrots and potatoes. Partially cover the pot with the lid and bring to a boil. Reduce heat to low and simmer for 2 hours.
Taste for salt, add as needed. Add lager and continue to cook for another 40 minutes to one hour.
ChemBabe's Notes- I set up the brisket the night before following all steps just prior to adding honey and mustard.
I also covered the brisket in water at that time and stored it in the fridge. finished the prep the following morning and set the brisket in the oven at 325 and went to work. Added the beer when I got home. I had to plate the meal as a soup because the brisket fell apart on me... it was that tender
Serving Size: Website says 4, but its more like 8
Number of Servings: 6
Recipe submitted by SparkPeople user CHEMBABE0.
Nutritional Info Amount Per Serving
- Calories: 918.9
- Total Fat: 61.5 g
- Cholesterol: 296.2 mg
- Sodium: 3,528.2 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 3.7 g
- Protein: 58.4 g
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