courtesy of Weldon Owen/Erin Kunkel
Classic corned beef and cabbage for your springtime celebrations.
6 to 8 servings
SERVINGS
Ingredients
- 3 sprigs fresh thyme
- 5 sprigs fresh flat-leaf parsley
- 3 1⁄2 to 4 pounds corned beef brisket
- 2 bay leaves
- 1 teaspoon peppercorns
- 12 white boiling onions, or 3 small white onions cut into wedges
- 6 large carrots, cut into large chunks, or 12 small whole carrots
- 2 pound small red-skinned potatoes
- 1 small head green cabbage, cut into 6 into 8 wedges
- 1 cup heavy cream
- 3 tablespoons prepared horseradish
- Salt to taste
Directions
- Tie thyme and parsley sprigs together with kitchen string. Rinse brisket, place in large, heavy pot, and add water to cover by 1 inch. Bring to boil over medium-high heat, skimming off any foam from surface. Add herb bundle, bay leaves, and peppercorns. Reduce heat to medium-low, cover and simmer gently until brisket is almost tender, 2 1⁄2 to 3 hours.
- Add onions, carrots, potatoes, and cabbage wedges, and return to simmer. Cook until vegetables and brisket are fully tender, about 25 minutes.
- Meanwhile, in small bowl, whip cream until soft peaks form. Fold in horseradish, and season with salt. Cover and refrigerate horseradish-cream mixture until ready to serve.
- Using slotted spoon, transfer vegetables to a large platter. Transfer brisket to a cutting board. Cut meat across grain and arrange on platter with vegetables. Serve alongside horseradish cream.
- NOTE: If you prefer, plan ahead and corn your own brisket. In a bowl, combine 8 cups water, 1 1⁄2 cups kosher salt, 1⁄2 cup sugar, 3 tablespoons pickling spices, and 3 cloves garlic, crushed. Stir until salt and sugar are dissolved. Submerge one 4-pound brisket in mixture, cover, and refrigerate for 5 to 8 days. Remove brisket, rinse well under cold water, and proceed with recipe.
More from One Pot of the Day:
- • Baked Rigatoni With Fennel, Sausage and Peperonata
- Reprinted with permission from One Pot of the Day: 365 Recipes for Every Day of the Year by Kate McMillan and published by Weldon Owen © 2012.
One Pot of the Day (Weldon Owen, 2012) by Kate McMillan offers simple, delicious one-dish meals for every day of the year. The following excerpt is McMillan’s Corned Beef and Cabbage Recipe.
