Corned Beef & Cabbage
- 2-6 lb corned beef brisket
- 1 qt Roasted Beef Stock
- 1 tsp black peppercorns
- 2 bay leaves
- 1-2 head cabbage quartered
- 5 carrots peeled & quartered
- 1 bunch parsley finely chopped
- 1 clove garlic
- 1 medium sweet onion cut into eighths
- yellow mustard
- good rye bread
- 1 bottle beer
- Use a large Dutch oven or stock pot that will hold everything all at once, place the brisket (best side up) in the bottom of the pot. Add the spice packet (or a teaspoonful of peppercorns and two bay leaves).Cover the brisket generously with the beef stock, a bottle of beer (optional - adds flavor and is a tenderizer), and water.Bring to a boil, reduce heat, cover and simmer for 2 hours.
After the 2 Hours
- Add the potatoes on top of the brisket.Add water to cover everything, bring to a boil.Reduce heat, cover and simmer for 10 minutes.
- Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.Add water to cover everything, bring to a boil.Reduce heat, cover and simmer for 20 minutes.Check the cabbage to see if it is tender (it’s hard to overcook…).
- In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.Slice the brisket cross grain.