Corned beef and Cabbage recipe

Corned Beef and Cabbage Recipe: The best St. Patrick's Day meals  Zap2it Here, we have TV-Holics and when we say we eat, sleep and breathe TV, we mean it. In particular, the eating part. So you can not blame us have all our best holiday recipes from our favorite Food Network Chefs! This St. Patrick's Day, to celebrate the traditional meal that is easy to prepare, although it can not be lucky in Ireland.

Here is a recipe for corned beef and cabbage directly to the celebrity chef Alton Brown. It 's a long process but finally comes out perfect. It is recommended to drink green beer while you wait. Ten days. It is also advisable not to follow our suggestions because we might be drunk right now. Happy St. Patrick's Day!

Ingredients:

 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows

 1 tablespoon coarsely ground black pepper

 1 teaspoon ground allspice

 2 bay leaves

 2 teaspoons kosher salt

1/2 pound diced carrots, approximately 4 small

1/2 pound diced onions, something like 2 small

1 pound potatoes, peeled and chopped, something like 3 medium

1/4 pound diced celery, something like 2 stalks

1 small head cabbage, chopped, something like 2 pounds

 Directions:

Cook's reminder:  Brisket must be ready through the brining stage, but not cooked.

Place corned beef, pepper, spices, bay leaves and salt in a large pot 8 / 4 with 3 liters of water. Cover and place over high heat. Bring to a boil, reduce heat to low and cook slowly surface 2 1 / 2 hours.

After 2 1 / 2 hours add carrots, onions, potatoes and celery. Return to simmer and cook covered for 15 minutes. After 15 minutes, add the cabbage and cook for another 15-20 minutes, until potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Place corned beef, pepper, spices, bay leaves and salt in a large pot 8 / 4 with 3 liters of water. Cover and place over high heat. Bring to a boil, reduce heat to low and cook slowly surface 2 1 / 2 hours.

After 2 1 / 2 hours add carrots, onions, potatoes and celery. Return to simmer and cook covered for 15 minutes. After 15 minutes, add the cabbage and cook for another 15-20 minutes, until potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef:

 2 quarts water

 1 cup kosher salt

 1/2 cup brown sugar

 2 tablespoons saltpeter

 1 cinnamon stick, broken into several pieces

 1 teaspoon mustard seeds

 1 teaspoon black peppercorns

 8 whole cloves

 8 whole allspice berries

 12 whole juniper berries

 2 bay leaves, crumbled

 1/2 teaspoon ground ginger

 2 pounds ice

 1 (4 to 5 pound) beef brisket, trimmed

 1 small onion, quartered

 1 large carrot, coarsely chopped

 1 stalk celery, coarsely chopped

Put the water into a large 6 to 8 quart stockpot along with salt, sugar, salt peter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Take away from the heat and add the ice. Whisk until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Ensure daily to make sure the beef is completely sunken and stir the brine.

After 10 days removed from the brine and rinse well with cold water. Place brisket in a pot just large enough to hold the meat, add onion, carrot and celery and cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low, cover and simmer gently for 2 1 / 2 to 3 hours or until meat is fork tender. Remove from pan and slice thinly in the grain.