Corned Beef and Cabbage
This is my Dad’s recipe and you will see in the ingredient list, broccoli. This is a game changer to add broccoli, even if you don’t like broccoli this could be a turning point for you!!
Corned Beef and Cabbage
Serves 12
Ingredients
12 pounds New England Gray Corned Beef (first cut or flat cut brisket)
2 c Onions, chopped
2-3 leeks, sliced and cleaned well
6 Garlic Cloves, sliced
2-3 Tbsp Extra Virgin Olive Oil
6 - 12 ounce cans Beer
1 Quart Chicken Broth
¼ Tsp Peppercorns
6-7 Sprigs Parsley
4 Bay Leaves
3 Ribs of Celery, cut in thirds
2 Carrots, halved (rinsed, you don't need to peel)
1 Tsp Basil, dried
1 pinch Ground Cloves
2 Heads of Cabbage, halved then quartered into 4 pieces each and secure with toothpicks (this helps from keeping the cabbage leaves from falling apart)
5 Pounds Baby Potatoes, washed and scrubbed
3 Pounds Carrots, peeled and cut into ½ - 1 inch pieces
2 large heads Broccoli cut into large florets
Directions
In an extra large pot add the olive oil over medium heat and saute the onions, leeks and garlic until soft, about 5-7 minutes.
Add in the corned beef, beer, chicken broth, peppercorns, parsley, bay leaves, celery, 2 carrots halved, dried basil and cloves. Bring to a boil, turn the heat down to a simmer and cook for 3 hours.
Once done, remove the corned beef from the pot and tent for 30 minutes. Then slice across the grain.
While the corned beef is resting, strain the cooking liquid and discard all the veggie matter. Bring the strained broth back to a boil in the same pot you cooked the corned beef in.
Once at a boil, add in the cabbage and cook for about 14 minutes, remove from the pot and place on a large serving platter and cover with foil. Make sure the broth is at a boil again and add in the potatoes and carrots and cook for 12 minutes until you can pierce with a fork/knife, remove and add to the serving platter with the cabbage - tent with foil.
Add the broccoli to the pot and bring to a boil - then remove the broccoli after 3-4 minutes (it doesn’t take that long to cook) and add to the serving platter.
Nestle in the corned beef.
For added flavor, rub the inside of a large bowl with a piece of cut garlic and softened butter then add the veggies and toss gently then place on the platter.
Serve with several different kinds of grainy mustards.
