Corned beef with cabbage

Corned beef was very popular in Russia until the 19th century. Fresh meat then was very expensive and was found only on lordly tables, ordinary people actively salted cheaper pieces of meat to keep it longer. With an increase in livestock cattle, meat became cheaper, and corned beef gradually lost its popularity. In many countries of the world beef corned beef with cabbage (Corned Beef and Cabbage) is associated with Irish St. Patrick’s Day, however, in Ireland itself, this dish not considered traditional. Its symbolism and popularity is spiced meat owes to immigrants to the U.S. Irish who Celebrating St. Patrick’s Day, they ate this particular dish. Meat first salted out for 10 days, and then stewed, thanks to such cooking technology even the toughest pieces of beef become tender, and the taste of meat is very saturated and пряным. Time: Сложность: легко Порций:8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Vegetables

• 0.9-1.2 kg. Corned beef recipe attached
• 1 tbsp. l coarsely ground black pepper
• 1 tsp ground allspice
• 2 bay leaves
• 2 tsp salt
• 230 gr. carrots (about 4 small), cut into cubes
• 230 gr. onions (about 2 small onions), cut cubes
• 450 gr potatoes (approximately 3 medium potatoes), peel and to cut
• 115 gr. celery (about 2 stalks), cut into cubes
• 1 small head of cabbage (about 900 gr.), Chop

Corned beef

• 1.9 l of water
• 1 tbsp. salt
• 0.5 tbsp. brown sugar
• 2 tbsp. l potassium nitrate
• 1 stick of cinnamon, break into several pieces
• 1 tsp mustard seed
• 1 tsp black pepper peas
• 8 pcs whole cloves
• 8 peas of allspice
• 12 juniper berries
• 2 bay leaves, crumble
• 0.5 tsp ground ginger
• 900 gr. ice
• 1 cut (1.8-2.3 kg.) Of beef brisket, strip from films
• 1 small onion, cut into 4 pieces
• 1 large carrot, coarsely chopped
• 1 petiole celery, coarsely chopped

Recipes with similar ingredients: beef, allspice, pepper black peas, bay leaf, carrots, onions, potatoes, celery, white cabbage, brown sugar, cinnamon, mustard seed, cloves, juniper berries, ground ginger

Recipe preparation:

1. * Cook’s notes: the brisket should be ready during salting, not boiling.
2. In a large 7.5-liter. put corned beef, black pepper, allspice, bay leaves and salt and pour them 3 liters. water. Cover and place on high heat. Bring to a boil reduce heat to low and simmer on low boil for 2.5 hours
3. After 2.5 hours, add carrots, onions, potatoes, and celery. Bring everything to a boil again and cook without covering. lid, 15 minutes After 15 minutes, add the cabbage and cook more 15-20 minutes until the potatoes and cabbage are tender. Remove bay leaves and serve immediately.

4. Corned beef:

   Pour water into a large 5.5-7.5 liters. add broth pan salt, sugar, potassium nitrate, cinnamon stick, mustard seeds, black pepper, cloves, allspice, juniper berries, laurel leaves and ginger. Cook over high heat until the salt dissolves and sugar. Remove from heat and add ice. Stir until ice not completely melted. If necessary, put the brine in the refrigerator so that it cools to a temperature of 7 ° C. When he will become cold enough, put the beef brisket in 7.5-liter. package with clasp and pour pickle into it. Close the bag tightly and put it in a container, flatten, cover and put in 10-day refrigerator. Check daily that the meat is full immersed in liquid and mix brine.

5. After 10 days, drain the brine and rinse the meat thoroughly under cool water. Take a large enough pan to a piece the brisket fit into it whole and put the meat in it, add onions, carrots and celery and pour water so that its level is higher 2.5 cm. Put on a strong fire and bring to a boil. Reduce heat to low, cover and leave on quench quietly for 2.5-3 hours or until meat is enough soft so that you can prick it with a fork. Pull the beef out pots and cut into small slices across the fibers.