Corned Beef with Cabbage and Vegetables
|Prep time||3 hours|
|Cooking time||30 minutes|
|Total time||3 hours, 30 minutes|
This makes a delicious, traditional corned beef stew that you can make with brined beef from the store or your own homemade brined beef (see recipe). This recipe was taught in a City Market class on making homemade corned beef brisket.
Remove beef from brine and rinse with cold water. Place brisket into pot. Cover with enough water to submerge. Place spices in sachet bag or cheesecloth and add to pot. Bring to a boil, then lower temperature and simmer for 2-3 hours, or until fork-tender.
Transfer beef to a plate or baking sheet and hold in a warm place.
Add potatoes and carrots to pot. Bring to a boil; then simmer for 10 minutes. Add turnips and rutabaga and simmer for an additional 15 minutes or until vegetables are tender and can be pierced with a fork or skewer.
Place cabbage and corned beef in the pot and simmer for 5 minutes.
Remove beef and place on cutting board. Remove vegetables with a slotted spoon and arrange on a platter. Slice brisket across the grain and arrange with vegetables. Spoon a small amount of juice on the beef and vegetables to moisten. Serve with horseradish cream and ale mustard (see recipes).