Corned Beef and Cabbage

Packaged Corned Beef Brisket

White or red potatoes, a little bigger than golf balls.

A head of green cabbage, cut into wedges.

 

Remove beef  from bag, rinse and pat dry. Reserve spice packet.

Rub meat with a mixture of

  1 T brown sugar

  ¼ t paprika

  ⅛ t allspice

  ⅛ t ginger 

  ¼ t coriander 

  ¼ t black pepper 

  ½  t dry mustard

 

Let sit at room temperature about an hour.

 

Bring to boil a bottle of porter or stout in a dutch oven.

Add contents of the spice pack.

Add the meat. Cover, turn down heat and simmer about two hours.  Check every half hour or so and add a little hot water as needed.

 

After 2 hours, add whole potatoes and cabbage wedges.  Add chunks of carrots also if you like.

Continue to simmer until the vegetables are tender -- another 45 - 60 minutes.

Remove to large platter.

Let rest, slice meat across the grain and serve with veg. and small bowls of creamed horseradish and grainy mustard.

corn beef cabbage.jpg