Brined Corned Beef and Cabbage

Easy Corned Beef and Cabbage~Chef and a Baker
It’s time for the St. Paddies day celebration and feast to begin.
This is a twist on a traditional corned beef and cabbage. The pickling brine gives the corned beef an added layer of flavor, and when you roast the veggies and corned beef together this brings the entire dish to life.
Brined Corned Beef and Cabbage
 
Prep time
Cook time
Total time
 
This is a twist on a traditional corned beef and cabbage. The pickling brine gives the corned beef an added layer of flavor, and when you roast the veggies and corned beef together this brings the entire dish to life.
Chef and a Baker:
Recipe type: Main
Cuisine: American
Serves: 10
Ingredients
  • 3 pounds corned beef
  • 1 onion, chopped
  • 1½ cups water
  • 14 oz chicken stock
  • 4 carrots, chopped
  • 1 head cabbage, broken apart
  • 2 cups Orchard Sauerkraut
  • Hot pickle brine:
  • 2 cups apple cider vinegar
  • ½ cup sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
Instructions
  1. Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat and bring to room temperature.
  2. Rinse the corned beef and cut off excess fat, place in brine for 5 hours.
  3. Add water, chicken stock, carrots, onion and cabbage, bring to a boil and then shock in cold water.
  4. Add vegetables, corned beef and broth into a baking pan, cover with aluminum foil and cook corned beef and vegetables at 275 degrees until meat is tender and veggies are nice and roasted.
And that’s it, super easy and incredibly delicious. This pairs really well with a Guinness stout and some Irish soda bread.

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