Home-Corned Beef Brisket & Cabbage, New England-Style Recipe

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Home-Corned Beef Brisket & Cabbage, New England-Style
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Ingredients
8
Count
Nutrition
379
Calories
Total time
10320
Minutes
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Ingredients:

Directions:

  1. Mix salt and seasonings in a small bowl.
  2. Spear brisket about 30 times per side with meat fork or metal skewers.
  3. Rub each side evenly with salt mixture; place in a 2-gallon-size zipper-lock bag, forcing out as much air as possible.
  4. Place in a pan large enough to hold it (a jelly-roll pan works well), cover with second or similar sized pan, and weight with two bricks or heavy cans of similar weight.
  5. Refrigerate 5 to 7 days, turning once a day.
  6. Rinse meat and pat dry.
  7. Bring brisket to a boil with water to cover by 1/2 to 1 inch in a large soup kettle or stockpot (at least eight quarts), skimming any scum that rises to surface.
  8. Cover and simmer until skewer inserted in thickest part of briskest slides out with ease, 2 to 3 hours.
  9. Heat oven to 200 degrees F.
  10. Transfer meat to a large platter, ladling about 1 cup cooking liquid over it to keep it moist.
  11. Cover with foil and set in oven.
  12. Add vegetables from category 1 to kettle (see below) and bring to a boil; cover and simmer until vegetables begin to soften, about 10 minutes.
  13. Add vegetables from category 2 and bring to a boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.
  14. Meanwhile, remove the meat from oven and cut across the grain into 1/4-inch thick slices.
  15. Transfer vegetables to meat platter, moisten with additional broth and serve.
  16. VEGETABLES-CATEGORY 1: Carrots-peeled& halved crosswise; thin end halved lengthwise; Rutabagas-peeled& halved crosswise; each half cut into 6 chunks; White turnips-peeled and quartered; New potatoes-scrubbed and left whole.
  17. VEGETABLES-CATEGORY 2: Boiling onions-peeled and left whole; Green cabbage-uncored (small head), blemished leaves removed& cut into 6 to 8 wedges; Parsnips-peeled& halved crosswise; thin ends halved lengthwise, thick end quartered lengthwise; Brussel sprouts-blemished leaves removed, stems trimmed and left whole.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 379.31 Kcal (1588 kJ)
Calories from fat 224.64 Kcal
% Daily Value*
Total Fat 24.96g 38%
Cholesterol 87.95mg 29%
Sodium 3649.03mg 152%
Potassium 668.32mg 14%
Total Carbs 7.83g 3%
Sugars 0.05g 0%
Dietary Fiber 0.23g 1%
Protein 26.81g 54%
Vitamin C 46.4mg 77%
Iron 3.6mg 20%
Calcium 32.6mg 3%
Amount Per 100 g
Calories 92.79 Kcal (388 kJ)
Calories from fat 54.95 Kcal
% Daily Value*
Total Fat 6.11g 38%
Cholesterol 21.51mg 29%
Sodium 892.64mg 152%
Potassium 163.49mg 14%
Total Carbs 1.92g 3%
Sugars 0.01g 0%
Dietary Fiber 0.06g 1%
Protein 6.56g 54%
Vitamin C 11.4mg 77%
Iron 0.9mg 20%
Calcium 8mg 3%

* 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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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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