Corned Beef and Cabbage


One 3 or 4pound "corned beef brisket" (uncooked), in brine (as lean as you can find)
enough water to 3/4 cover the brisket
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
4 large peeled carrots, cut in 3" pieces.
Freshly ground black pepper

Preheat the oven to 300 degrees F., or simmer on top of stove, or crockpot


Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. This can also be done on top of stove.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes, and carrots to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the veggies to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes, and carrots. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with mustard or horseradish sauce.

Kayelle