Corned Beef and Cabbage (Alton Brown) Recipe

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Ingredients:

Serving

2 to 2 1/2 lb corned-beef brisket *, recipe follows
1 tbsp coarsely ground black pepper
1 tsp ground allspice
2 bay leaves
2 tsp kosher salt
1/2 lb diced carrots, approximately 4 small
1/2 lb diced onions, approximately 2 small
1 lb potatoes, peeled and chopped, approximately 3 medium
1/4 lb diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 lb
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tbsp saltpeter
1 cinnamon stick, broken into several pieces
1 tsp mustard seeds
1 tsp black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 tsp ground ginger
2 lb ice
1 (4 to 5 lb) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Directions:

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.
Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
Corned Beef:
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: approximately 3 hours
Inactive Prep Time: 10 days

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	930.19 Kcal (3895 kJ)
Calories from fat	450.73 Kcal
		% Daily Value*
Total Fat	50.08g	77%
Cholesterol	266.71mg	89%
Sodium	5774.58mg	241%
Potassium	2061.43mg	44%
Total Carbs	40.25g	13%
Sugars	22.84g	91%
Dietary Fiber	7.73g	31%
Protein	81.36g	163%
Vitamin C	87.1mg	145%
Vitamin A	0.9mg	31%
Iron	9.4mg	52%
Calcium	184.2mg	18%

Amount Per 100 g
Calories	87.23 Kcal (365 kJ)
Calories from fat	42.27 Kcal
		% Daily Value*
Total Fat	4.7g	77%
Cholesterol	25.01mg	89%
Sodium	541.5mg	241%
Potassium	193.31mg	44%
Total Carbs	3.77g	13%
Sugars	2.14g	91%
Dietary Fiber	0.72g	31%
Protein	7.63g	163%
Vitamin C	8.2mg	145%
Vitamin A	0.1mg	31%
Iron	0.9mg	52%
Calcium	17.3mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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