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.