Published: by Absolutely Recipes, in the Meat recipes category.

Classic Corned Beef And Cabbage Recipe.

Ingredients:

4 LBs Corned Beef Brisket
1/4 TSP Mustard Seed
1/4 TSP Coriander Seed
1/8 TSP Whole Cloves
1/8 TSP Whole Peppercorns
3 Bay Leaves
1 Yellow Onion (Peeled and Quartered)
1 LB Yukon Gold Potatoes (Halved)
1 Small Head Cabbage (Cut into 6 Wedges)
12 Medium Carrots (Peeled)
2 TSP Sea Salt

Recipe Instructions:

Preheat oven to 350 degrees.
In a large oven-proof pot, place the brisket, mustard seed, coriander seed, cloves, peppercorns, bay leaves and onion quarters, cover with enough water that the brisket is just submerged.
Bring the water to a boil over medium heat on the stove, cover and place in the oven for 3 1/2 hours or until the brisket is fork tender.
Remove the meat from the broth and transfer to a shallow baking dish.
Increase the temperature of the oven to 425 degrees and place the corned beef in the oven with 1/2 cup of the broth and bake for 15 minutes until the top browns.
Transfer to a cutting board and cover with aluminum foil.
Using a strainer, strain the stock mixture and return it to the pot.
Add salt and bring to a boil, removing any fat that rises to the top of the broth.
Next, add the potatoes, carrots and cabbage to the pot, cover and bring to a simmer, cook for 20 minutes or until the vegetables are tender.
Remove from the heat, transfer the vegetables to a platter and cover with aluminum foil.
Remove the aluminum foil from the beef brisket and slice the meat across the grain into 1/4" slices.
Transfer meat slices to the vegetable platter and pour 1 cup of the broth over the meat and vegetables, serve immediately with mustard and horseradish.

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