Corned beef with braised cabbage

In the United States, corned beef with cabbage is often a must-eat dish on festive table of immigrants from Ireland on St. Patrick’s Day. The meat prepared according to this recipe turns out more than ever. juicy and tender. In addition, it is perfectly saturated with salt and spices (salting time can be adjusted). A worthy addition to beef make up delicious vegetables in butter with spicy herbs. If desired, cabbage can be added to the meat in about an hour. until the end of cooking. In this case, she will have time to soften, but retain a tighter consistency. Share with friends: Time: 12 hours 20 minutes. Difficulty: medium Servings: 6-8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Corned beef

• 1 tbsp. coarse salt
• 1 tbsp. brown sugar
• 1.5 tbsp. l whole coriander seeds
• 1.5 tbsp. l whole mustard seeds
• 1.5 tbsp. l black pepper peas
• 1.5 tbsp. l whole peas of allspice
• 4 sprigs of fresh marjoram
• 4 sprigs with fresh thyme leaves
• 2 bay leaves
• 1 beef brisket (1-1.4 kg)
• 3 tbsp. l olive oil
• 1 onion, cut in half
• 6 carrots, coarsely chopped
• 1 bunch of petiole celery with leaves, large chopped
• 1 clove of garlic, cut in half
• 3 sprigs of fresh marjoram
• 1 small cabbage, cut into 6-8 shares

Root vegetables with herbs

• 2 tbsp. l olive oil
• 2 tbsp. l (30 gr.) Butter
• 450 gr brushed potatoes
• 450 gr mini carrots, cut the tops and brush
• 450 gr mini turnip, cut the tops and brush
• 450 gr mini parsnip, cut the tops and brush

Herbal Butter

• 230 gr. softened butter
• 1/2 tbsp. mixtures of chopped fresh herbs such as thyme, mint, chives, parsley or chervil

Recipes with similar ingredients: brown sugar, coriander, mustard seed, black peas, allspice, marjoram, thyme, bay leaf, beef, onions, carrots, celery, garlic, white cabbage, potatoes, butter, turnip turnip, parsnip root

Recipe preparation:

1. Combine all the brine ingredients in a large bowl of chemically inactive material. Add brisket (maybe you you will have to cut it into 2 parts) and rub the meat with a mixture of spices. Pour in cold water until it covers the beef. Flatten meat in a small plate so that it is completely immersed in liquid. Cover and refrigerate. Breast Can soak in brine overnight or for 10 days. The longer the better the beef is soaked.
2. Heat the oven to 150 ° C.
3. Heat a large pot or cast-iron pot on medium-high heat and pour in olive oil. Add the onion, carrots, celery, garlic, marjoram and bay leaf. Cook until softening (approximately 10 minutes). Take the brisket out of the brine and rinse well. Put the beef on the vegetables and pour in the water to she just covered the meat. Bring to a boil, removing the resulting surface foam. Reduce the heat to achieve a slow boil, cover the pan and cook for 15 minutes. Add chopped on share cabbage. Cover the pan and place in the oven. Cook 3 hours.
4. Remove the meat, wrap it in foil and let lie in for 20 minutes. Cut fat from corned beef and slice it into slices across the fibers. Serve in shallow bowls with shares of cabbage, a small amount of liquid in which the meat was cooked, and root vegetables with herbs.

5. Butter with herbs:

   Place the olive and butter in a large pan on medium high heat. Add vegetables and mix to fully cover them with fat. Season with salt and pepper. Pour in 1 tbsp. water and bring to a boil. Turn down the fire to achieve a slow boil, cover the pan and cook until the vegetables are soft (approximately 20 minutes).

6. Meanwhile, cook the butter with herbs. Connect softened butter and greens. Season a little amount of salt and pepper.
7. To serve, spread some butter with herbs over the bottom of the bowl. Add hot vegetables. Sprinkle slices on top butter with herbs. Pour a little liquid left over after cooking and serve.