Corned beef and cabbage, how often am I asked about corned beef and cabbage? Around this time it’s all the time. Bill, what’s your secret? They all seem to ask. Me, I just quietly hold on to these delusions of grandeur. But, to be honest, I do employ a few ‘tricks’ learned over the years. I suppose I have learned more about cooking this holiday meal because I cook it often. I don’t treat this like a once-a-year thing, no sir. I’ll be making this several times through out the year.
One ‘trick’ to successful corned beef and cabbage is using the right cut. The brisket has two halves, the front or flat-cut, and the point-cut. You could use either, but I prefer the flat-cut because of its uniform shape. This makes slicing easier. The point-cut end of the brisket is the cut I usually use for bar-b-que.
Another ‘trick’ is keeping the core on the cabbage. Many people who use cabbage usually use it in recipes that call for shredding cabbage. So, they are use to first cutting out and discarding the tough core of the cabbage. This is a not so with corned beef and cabbage. I keep the core intact to hold the leaves of the cabbage together.
Another ‘trick’, more of a tip really, is the cooking itself. I cook the meat separate from the potatoes, onions, carrots, and cabbage. One final trick (I don’t want to give them all away, save a couple for next year) is the one I learned from my Dad – timing.
So lets get on with the cooking –
Here’s what you’ll need:
- 1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
- 1 cup Duck Walk white wine
- 6 cups water
- 12 carrots, peeled (3 chopped, 9 halved crosswise)
- 2 celery ribs, chopped
- 1 onion, peeled and quartered
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon minced fresh thyme
- 1 teaspoon whole allspice
- 3 tablespoons unsalted butter
- 1 1/2 pounds long island potatoes
First heat oven to 300 degrees. Put the corned beef, wine, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in a Dutch oven. Cover and cook for about 4½ to 5 hours.
Transfer meat to a large baking dish. Strain cooking liquid through a fine strainer into a large bowl and skim fat from liquid. Pour a cup or so of this cooking liquid over the meat. Cover the baking dish tightly with aluminum foil and let the meat rest for 30 minutes.
Now, return the remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Now, add onions, then add carrot halves and then add the cabbage. Do this such that the potatoes and onions are at the bottom in the water and the carrot and cabbage are above that water line (this lets the potatoes simmer while the carrots and cabbage steam). Cover, and cook until tender, 10 to 15 minutes.
Transfer vegetables to serving platter and season with pepper to taste. Transfer the meat to the carving board and cut in ¼ inch slices against the grain. Put the meat on the platter with the veggies and bring it to the waiting mob at the table.