Corned Beef and Cabbage
The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Pot
- Serving platter
- Cutting board
- Plate
- Mason jar
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Refrigerator
- Colander
- Peeler
- Slotted spoon
- Tongs
- Whisk
- Mixing bowl
- Kitchen towel
Ingredients
- 1 tbsp. allspice
- 1 tbsp. cloves
- 1 tbsp. coriander
- 1 tbsp. crushed red chile flakes
- 1 tbsp. mustard seeds
- 1 tbsp. whole black peppercorns
- 5 bay leaves
- 1 1⁄4 cups kosher salt, plus more to taste
- 3⁄4 cup sugar
- 1 tbsp. pink salt
- 1 (5-lb.) first-cut beef brisket
- 4 cloves garlic
- 1 medium onion
- 3 lb. small new potatoes, peeled
- 1 head green or Savoy cabbage, cored and shredded
- 1 tbsp. fresh lemon juice
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