There are two cuts of corned beef: flat cut or point cut. I only saw the flat cut. It comes packaged in brine with a seasoning packet.
Put the corned beef brisket into a large, heavy bottomed pan. Cover with water, then turn the heat up to high to bring up to a boil. Meanwhile, cut the cabbage into 8 wedges. For an added dimension of flavor, sear the cabbage wedges over high heat in a cast iron skillet. Then set aside to add to the Dutch oven later. Prep the rest of the veggies: baby carrots, white button mushrooms left whole, and an onion that you'll slice. Once the water is boiling, cover with a lid, then turn the heat down to low for about 3 hours (for a 3 pound brisket).
Slice the cooked brisket across the grain in thin slices. This may require turning the brisket to cut at an unusual angle.
Ingredients:
- 3 Pound corned beef brisket
- 1 Package button mushrooms
- Baby carrots
- 1 White onion, sliced
- 1 Head of cabbage, cut into 8 wedges
- Remove the corned beef from the package and place into the bottom of a Dutch oven. Fill with water to cover. Turn the heat to high until boiling.
- Once the water boils, turn the heat to low and cover with a lid for 3 hours.
- After two hours of cooking, add the mushrooms, baby carrots, the white onion, and the cabbage. Continue cooking.
- When finished, remove the brisket and slice across the grain. Serve with veggies.
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