Irish American Corned Beef And Cabbage Recipe

Ingredients for Irish American Corned Beef And Cabbage

• Corned Beef Brisket
• 1 large onion, quartered
• Dried Thyme
• 8 cups water
• Guinness Stout
• 2 bay leaves
• Black Peppercorns
• Mustard Seeds
• Whole Cloves
• 2 large carrots, peeled and chopped
• Potatoes
• 2 large parsnips, peeled and chopped
• 1 medium head of cabbage, cored and cut into wedges
• Fresh Ground Pepper

How to Make Irish American Corned Beef And Cabbage

1. Place a 3-4 lb corned beef brisket in a large Dutch oven and cover with 8 cups of water.
2. Add 1 large onion, quartered; 12 oz (1 bottle) optional beer; 2 sprigs fresh thyme; and 1/4 cup chopped fresh parsley.
3. Bring to a boil over high heat.
4. Meanwhile, prepare a sachet: combine 2 bay leaves, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and 6 whole cloves in a cheesecloth bag or spice ball.
5. Add the sachet to the pot.
6. Reduce heat to low, maintain a gentle simmer.
7. Cover and cook for approximately 3 1/2 hours, or until the beef is very tender and easily pierced with a fork.
8. Add 1 medium head of cabbage, cored and cut into wedges; 2 large carrots, peeled and chopped; and 2 large parsnips, peeled and chopped.
9. Continue to simmer for 20-30 minutes, or until the vegetables are tender-crisp.
10. Remove the beef from the pot and let it rest for 10 minutes. Then, slice against the grain.
11. Arrange the sliced beef on a large platter.
12. Strain the vegetables, reserving some cooking liquid if desired. Arrange the vegetables around the beef on the platter.
13. Generously season with freshly ground black pepper.
14. Serve immediately with prepared horseradish sauce and a ladle of the flavorful cooking broth, if desired.