CORNED BEEF AND CABBAGE
As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 14
Steps:
- In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.
- Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.
- Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.
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