St Patty’s Day Corned Beef & Cabbage
6 lbs. Corned Beef Brisket
1 small onion halved
6 cloves of garlic chopped (2 cloves reserved for garlic butter)
4 sprigs fresh thyme
3 Bay leaves
4 whole cloves
4 sprigs fresh parsley (I sprig chopped)
20 whole black peppercorns
16 cups cold water
2 lbs. carrots quartered (reserve 2 carrots for stock)
2 lbs. small red potatoes halved
1 large head of cabbage cored and cut into 8 wedges
˝ lb. butter
Salt & pepper
Horseradish sauce
Mustard
Preheat oven to 325 degrees.
Place the first 8 ingredients in a large stock pot and cover with the water. Bring to a boil. Reduce heat to a simmer, removing any scum that rises to the surface. Cover with a tight fitting lid, and transfer to the 325 degree oven.
Braise corned beef in the oven for approximately 3 1/2 hours or until beef is fork tender. Remove stock pot from oven and transfer corned beef to a cutting board. Cover corned beef tightly with aluminum foil to keep warm. Strain corned beef stock to remove any additional scum. Return stock back to the pot and add carrots, potatoes, and cabbage. Bring to a boil. Lower heat to a simmer and continue to cook until vegetables are tender (15-20 minutes). Remove vegetables from pot and place on a large serving platter. In a small sauté pan melt butter over medium heat add garlic, and cook for an additional 2 minutes. Pour garlic butter over vegetables.
Remove corned beef from foil and thinly slice
across the grain. Arrange corned beef slices around vegetables. Pour a
small amount of the broth on the beef. Season the corned beef and
vegetables with salt, pepper and a sprinkling of parsley. Serve
immediately with favorite horseradish sauce and mustard.