Corned Beef and Cabbage - Cooks Illustrated

Name: Corned Beef and Cabbage - Cooks Illustrated
Cuisine: European
Ingredients: 4½ to 5 pound beef brisket, flat cut; ¾ cup salt; ½ cup packed brown sugar; 2 teaspoons pink curing kosher salt No. 1 6 garlic cloves, peeled, divided; 6 bay leaves, divided; 5 allspice berries; 2 tablespoons black peppercorns, divided; 1 tablespoon coriander seeds; 6 carrots, peeled, halved crosswise, thick ends halved lengthwise; 1½ pounds small red potatoes, unpeeled; 1 head (2 pounds) green cabbage, uncored, cut into 8 wedges

6 steps

Updated at: Thu, 17 Aug 2023 03:29:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories692 kcal (35%)

Total Fat41.7 g (60%)

Carbs36.3 g (14%)

Sugars17.8 g (20%)

Protein43.1 g (86%)

Sodium11218.7 mg (561%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4.5 poundbeef brisket

flat cut

¾ cupsalt

½ cupbrown sugar

packed

2 teaspoonspink curing kosher salt

2 tablespoonsblack peppercorns

divided

1 tablespooncoriander seeds

6carrots

peeled, halved crosswise, thick ends halved lengthwise

1.5 poundsred potatoes

small, unpeeled

1 headgreen cabbage

uncored, cut into 8 wedges

Instructions

Step 1

Trim fat on surface of brisket to 1/8 inch. In a large container, dissolve salt, sugar and curing salt in 4 quarts of water. Add brisket, 3 garlic cloves, 4 bay leaves, allspice berries, 1 tablespoon peppercorns and the coriander seeds to brine. Weigh brisket down with a plate, cover and refrigerate for six days.

Step 2

Adjust oven rack to middle position. Heat oven to 275 degrees. Remove brisket from brine, rinse and pat dry with paper towels. Cut a triple-thickness, 8-inch square of cheesecloth. Place remaining 3 garlic cloves, 2 bay leaves and 1 tablespoon peppercorns in the center of the cheesecloth, and tie into a bundle with twine. Place brisket, spice bundle and 2 quarts of water into a Dutch oven. (Brisket may not lie flat, but will shrink slightly as it cooks.)

Step 3

Bring to a simmer over high heat, cover and transfer to oven. Cook until fork inserted into the thickest part of the brisket slides in and out with ease, 2½ to 3 hours.

Step 4

Turn off oven. Transfer brisket to a large oven-safe platter, ladle 1 cup of cooking liquid over meat, cover and return to oven to keep warm.

Step 5

For the vegetables: Add carrots and potatoes to the pot and bring to a simmer over high heat. Reduce heat to medium-low, cover and simmer until vegetables begin to soften, 7 to 10 minutes.

Step 6

Add cabbage to pot, increase heat to high and return to a simmer. Reduce heat to low, cover and simmer until all the vegetables are tender, 12 to 15 minutes.