Corned Beef and Cabbage

It’s that time of year again.  Time for everything to turn Green.   From beer, to desserts to clothing we are about to see a sea of green.  Yes it is almost St. Patrick’s Day.

So put on your green tutu if you’re in Key West…… or go check out the green fountain in Forsyth Park if you’re in Savannah…..

, or just go down to your local pub and grab a green beer.  It’s time to celebrate the IRISH in us all.  Even my Brody gets in the spirit…

But now on to what you came here for.  The Corned Beef.  Corned beef is a salt-cured brisket. The term “corned” comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt.  Now traditional corned beef also is cured with nitrates and nitrites which gives it the pink color we are all accustomed too.  If the nitrites and nitrates aren’t used the beef will have a grey color and this is sometimes called a “New England Corned Beef”.

So there’s your little since lesson.  I could have gone into much more detail, but that isn’t why you’re here.  My take on Corned Beef is a bit different than some but it always seems to be a favorite with very little left over.

INGREDIENTS

• 2 -4 lbs corned beef brisket, retaining the fat layer, do not trim away
• 1 spice flavor packet included with corned beef
• 1 teaspoon thyme leaves, dried
• 1 teaspoon oregano, dried
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
•  1/2 tablespoon onion powder
• 2 cup beef stock
• 2 bottles of beer

DIRECTIONS

1. Rinse corned beef brisket well with cold water. Pat dry. (It’s going to be very salty, so don’t skip this step.
2. Combine the flavor packet with thyme, oregano, paprika garlic powder and onion powder.  I like to use my coffee grinder to mix these and break up the peppercorns and coriander from the spice packet.  You can also use a mortar and pestle if you like or even a zip lock bag and a small pan to smash and then mix the dried spices.
3. Fill your baking dish with your choice of diced potatoes, carrots, onions and cabbage.  I used red potatoes for mine and a whole head of cabbage.
4. Pour in beef stock and beer.
5. Season your veggies well with salt/pepper and garlic powder.
6. Lay your brisket on top of the veggies fat side up.
7. Sprinkle with seasoning mix  over the brisket and pat into the meat/fat.
8. Bake for 2 hours in a preheated 275°F oven.  Then after 2 hours, wrap the brisket tightly with aluminum foil and tenting the foil so it isn’t touching the meat.
9. Cook for an additional 2 hours.
10. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness you are looking for.  4 to 41/2 hours worked perfectly for me.
11. Bake to an internal temperature of 185°. Check for tenderness. You’ll want to bake it until the brisket is fork tender. It may take additional time depending on the thickness of the brisket and how your oven heats and retains heat.
12. Allow the meat to rest for at least 30 minutes covered in foil and a towel before slicing.
13. Serve with your vegetable cabbage mixture on a large platter covered in your sliced brisket.