Corned Beef Brisket & Vegetables

Ingredients:
8-10 Allspice Pods
15-20 Peppercorns
2 Bay Leaves
2 Thyme Sprigs
1 4lb prepared Corned Beef Brisket
3 cups Beef Broth
Water, as needed
1 medium White Onion, cut in chunks
1 clove Garlic, minced
3-4 Yukon Gold potatoes, quartered
2 medium Rutabagas, cut in chunks
1 small head Savoy Cabbage, cut into quarters

Directions:

  • In a large Saucepan, place the Corned Beef Brisket, Spices, Onions, Garlic, and Beef Broth. Cover with the Beef Broth and additional water if necessary. The Brisket should be floating about 1 inch above the bottom of the pan. Bring to a boil. Foam will begin to form on the water top, skim this off and discard.
  • Once at a boil, reduce the heat, and cover. Simmer like this for 3 hours.
  • Add the Potatoes, Rutabagas, and Cabbage, and simmer for an additional 45 minutes, or until the Potatoes and Rutabagas are tender.
NOTES:To serve, remove the vegetables to a bowl, and the brisket to a cutting board. Cut across the grain when serving.
It is suggested by some that Corned Beef Brisket is not completely an “Irish” meal from Ireland…but rather an “Irish” meal from New York, where the potatoes and cabbage would be pared with a Jewish-inspired brisket. I do not know if this is entirely true, and frankly, it tastes so good I could care less.
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