Corned Beef and Cabbage
Traditional Corned Beef and Cabbage
Add the following to a large pot or dutch oven:
Reserved corned beef cooking liquid
2 pounds carrots, peeled and roughly chopped
2 pounds russet potatoes, peeled and roughly diced
1 whole head white, green, or red cabbage, cut into 6-8 wedges (target 2-3 pounds total)
Water, until vegetables are submerged
Slice corned beef thinly against the grain and place slices into a skillet which is large enough to sit on top of the cooking pot. Add 1 cup of liquid from the cooking pot to the skillet. Cover the skillet and place it on top of the pot.
Bring the pot to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes.
Serve immediately with hot mustard.
Fancy Corned Beef and Cabbage
For a fancier corned beef and cabbage, you can use the following strategy:
Make a carrot puree
Fry or roast potatoes
Prepare fancier cabbage:
1 small head + garlic + vinegar + mustard + dill seed + caraway seed + black peppercorns
Fill a pot with water, bring to a boil.
Halve or wedge the cabbage, sous vide all ingredients at 183F for 90 minutes
Fry parsley for garnish
Carrot puree on bottom
large mound of cabbage and potato on top
Dollops of carrot puree around plate or bowl
Add chunks of beef
Garnish with parsley