Corned Beef and Cabbage
Ingredients
2 quarts water½ cup white vinegar
6 peppercorns (black or whatever blend you have in the pantry)
1 cup kosher salt
4 cloves minced garlic
4 Tbsp. sugar
1 bay leaf
4 Tbsp. pickling spice, divided
1 2- to 3-lb. brisket
¼ head cabbage
Preparation
• Combine water, vinegar, peppercorns, salt, garlic, sugar, bay leaf and 2 tablespoons pickling spice in a sauce pot. Bring to a boil and let cool.
• Place the brisket in a large Dutch oven, a large pot with a lid or a re-sealable plastic bag, and add the cooled brine mixture. Make sure all of the meat is covered with the brine.
• Cover and refrigerate for 2 to 4 days, turning occasionally.
• Rinse the brisket thoroughly, place in a Dutch oven or other large pot with a lid and add enough water to cover about 2/3 of the meat, and the remaining 2 tablespoons pickling spice.
• Bring to a boil, and skim off any foam. Reduce heat to low and simmer, covered, for 3 to 4 hours, skimming off foam as necessary.
• During the last 30 minutes of cooking, you can add carrots and potatoes to the pot, if you’d like. After you remove all the meat and vegetables from the liquid, throw in a quartered head of cabbage for about 3 to 5 minutes.
