Corned Beef And Cabbage

Ingredients

• Servings: 14
• 1 pound kosher salt
• 2 gallons water, divided
• 8 pounds beef brisket
• 6 bay leaves
• 8 black peppercorns
• 1 onion, chopped
• 1 medium head cabbage, quartered
• 1 pound carrots, sliced
• 1 turnip, chopped
• 1 teaspoon chopped fresh cilantro
• 8 potatoes - peeled and cubed

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 30 mins


• in a large stainless steel or cast iron pot, combine the salt, water and brisket. cover and let sit for 7 days in the refrigerator. (note: brisket must be completely submerged, so double the salt and water if necessary.)
• after 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
• during the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. continue simmering until all vegetables are tender.