CORNED BEEF AND CABBAGE BY MARTHA STEWART RECIPE

Corned Beef and Cabbage by Martha Stewart Recipe image

Provided by Bonnie T

Number Of Ingredients 15

Ingredients
7 * 7 quarts hot water
2 * 2 cups coarse pickling salt
1/4 * 1/4 cup dry mustard
2 * 2 tablespoons pickling spice
10 * 10 cloves garlic, plus 10 cloves, crushed
1 * 1 teaspoon freshly ground pepper
8 * 8 pounds beef brisket
2 * 2 ribs celery, quartered crosswise
2 * 2 onions, quartered
5 * 5 large red potatoes, halved
3 * 3 carrots, peeled and cut crosswise into thirds
3 * 3 parsnips, peeled and cut crosswise into thirds
3 * 3 turnips, peeled and quartered
1 * 1 head of cabbage, cut into 6 wedges

Steps:

Directions 1. 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. 2. 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. 3. 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.