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Corned beef boiled dinner
This one pot dish consists of mouth watering tender corned beef, crunchy cabbage, carrots and creamy yellow potatoes.
SERVES
6
Ingredients
Corned Beef
- 2 1/4 pounds (1 kg) lean brisket
- 1 teaspoon (5 ml) curing salt (Morton tender-quick curing salt)
- 1/2 cup (120 ml) kosher salt
- 1/2 cup (120 ml) brown sugar
- 4 tbsp (60 ml) mustard seeds
- 3 tbsp (45 ml) coriander seeds
- 1 tbsp (15 ml) whole allspice berries
- 2 tbsp (30 ml) dill seeds
- 8 bay leaves
- 1 tbsp (15 ml) crushed red pepper flakes
- 1 tsp (5 ml) whole cloves
- 1 tbsp (15 ml) celery seeds
- 1 tbsp (15 ml) black peppercorns
Boil
- 4 1/4 quarts (4 L) low sodium beef stock
- 24 black peppercorns
- 3 bay leaves
- 4 sprigs thyme
- 4 cloves garlic
- 6 whole cloves
- 1 cabbage, cut into 6 wedges (do not remove core)
- 3 large carrots, peeled and cut in half
- 6 medium yellow flesh potatoes
- Salt
Garnish
- Parsley, chopped
Directions
For the Corned Beef
- Trim the brisket as needed. Pierce the meat evenly, all over, with the tip of a thin, sharp knife to allow the cure to penetrate to the center.
- Combine curing salt, kosher salt, and brown sugar, coat the meat evenly and rub in.
- Transfer rubbed brisket to a vacuum bag.
- Combine mustard, coriander, allspice, dill seeds, bay leaves, cloves, celery seed, and peppercorns and add to the vacuum bag, distributing evenly around beef.
- Vacuum-seal the bag, place in refrigerator and cure three to five days.
For the Boil
- Heat the beef stock in a large low sided pot over low heat.
- In a square of cheesecloth, combine black peppercorns, bay leaves, thyme, garlic, and cloves. Fold the corners of the cloth over to make a bundle (a ‘sachet’) and tie the top closed with a short length of butcher’s twine. Add to the pot.
- Add the corned beef to the pot.
- Bring the stock to a gentle simmer, then cover and cook for three and a half hours.
- Add the potatoes to the pot and cook for 15 minutes. Then add carrots and cabbage, and cook for another six to eight minutes, until the veggies are just tender.
- Cut the heat. Remove and discard the sachet.
- Remove the beef and cut into 1/4-1/2inch (6 mm – 1.25 cm) thick slices.
To Serve
- Divide the brisket slices and veggies into bowls and ladle over the hot beef stock.
- Garnish with parsley and serve immediately. Enjoy!
