Corned Beef and Cabbage

  • 1 Corned Beef (2 to 4 lbs) with spice package
  • 1 cabbage head diced into quarters
  • 1 cup of baby carrots
  • 2 lbs red potatoes quartered
  • 4 cups beef broth
  • 1 bottle of ale
  • 1/2 stick of butter
  • 1 head of garlic
  • olive oil
  • 1 handful of fresh parsley finely chopped
  • 1 large sweet onion sliced
  • 2 stalks of chives finely chopped
  • 2 tbsp Cooking With Greens No Salt Go To Blend
  • 1 tsp crushed red pepper
  • 1/2 tsp pink himalayan sea salt
  • 1 tbsp dill pickle juice ( or 1 tbsp vinegar and a 1/2 tsp of dill seed)
  • aluminum foil
Trim off excess fat and place meat in a large stockpot with best side up. Add pickling spice packet (or 2 tbsp peppercorns, 1 tsp dill seed, 1 tsp crushed red pepper, and 2 bay leaves). Add No Salt Go To Blend, red pepper, salt, bottle of ale, pickle juice and beef broth to cover meat. Bring to boil and reduce to low simmer. skim off any foam and cover pan. Cook for 50 to 60 minutes per lb of meat (4 lb of meat should cook for 4 hours). About 1 hour before time is up, take the garlic head and cut off the top. Drizzle with olive oil and a pinch of sea salt. wrap with foil and bake in oven at 375 degrees.
Once time is up, toss in potatoes and cover with more broth. Bring to boil, cover and lower to medium. Cook until potatoes are softened. Take meat from pot and place in a pan and cover with foil. Take out potatoes and place in a bowl covered with foil.
Place cabbage, onions, and carrots in pot with juices and bring to boil. Lower to medium high and cook until cabbage is softened. While cabbage is cooking, take cooled roasted garlic bulb and squeeze out garlic into a small bowl or ramekin. Mash into a paste. In same bowl or ramekin, melt butter, and combine. Pour over bowl of potatoes and toss. Add chives, a pinch of sea salt and parsley and toss again, being sure to cover all pieces.
Cut corned beef across grain and serve with potatoes and cabbage (carrots optional)

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