Best New England Style Home Corned Beef And Cabbage Recipes

NEW ENGLAND-STYLE HOME-CORNED BEEF AND CABBAGE RECIPE

Steps:

• CORNED BEEF: Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl. Using metal skewer, poke about 30 holes on each side of brisket. Rub each side evenly with salt mixture. Place brisket in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in 13x9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day. Rinse brisket and pat it dry. Place brisket in Dutch oven and cover brisket with water by 1 inch. Bring to boil over high heat, skimming any scum that rises to surface. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours. Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm. VEGETABLES: Add carrots, potatoes, and rutabaga to Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes. Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes. Meanwhile, remove meat from oven, transfer to carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth, and serve.

NEW ENGLAND-STYLE HOME-CORNED BEEF AND CABBAGE

Steps:

• Why this recipe works:
• The best corned beef recipe was made with beef we cured ourselves. For our home-corned beef recipe, we selected point-cut brisket. We added the vegetables in two batches, based on their cooking times, for the perfect combination of flavors and textures. (
• New England-Style Home-Corned Beef and Cabbage
• Supermarket corned beef borders on inedible. But a simple method for home curing yields rich, meltingly tender corned beef that transforms this workhorse recipe into something special.
• Serves 8 with leftovers
• Leave a bit of fat attached to the brisket for better texture and flavor. A similar size point-cut brisket can be used in this recipe. The meat is cooked fully when it is tender, the muscle fibers have loosened visibly, and a skewer slides in with minimal resistance. Serve this dish with horseradish, either plain or mixed with whipped cream or sour cream, or with grainy mustard.
• Ingredients
• CORNED BEEF
• cup kosher salt
• tablespoon cracked black peppercorns
• tablespoon dried thyme
• 4teaspoons ground allspice
• 2teaspoons paprika
• bay leaves, crumbled
• to 5-pound) beef brisket, flat cut, trimmed
• VEGETABLES
• 2pounds carrots, peeled and halved crosswise, thick end halved lengthwise
• 2pounds small red potatoes
• rutabaga (1 pound), peeled and halved crosswise; each half cut into 6 chunks
• small head green cabbage (2 pounds), uncored, cut into 8 wedges
• Instructions
• FOR THE CORNED BEEF: Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl.
• Using metal skewer, poke about 30 holes on eachside of brisket. Rub each side evenly with salt mixture. Place brisket in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in 13 by 9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
• Rinse brisket and pat it dry. Place brisket in Dutch oven and cover brisket with water by 1 inch. Bring to boil over high heat, skimming any scum that rises to surface. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.
• Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm.
• FOR THE VEGETABLES: Add carrots, potatoes, and rutabaga to Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes.
• Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes. 7. Meanwhile, remove meat from oven, transfer to carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth, and serve.