Corned Beef with Potatoes and Cabbage
Corned Beef with Potatoes and Cabbage
Mark Bitterman
2-4 hungry teenagers, or a crowd
Ingredients
- 2 1/2 cupsΒ Bitterman's Fleur de Sel
- 1/2 cup brown sugar
- 1 sachet of pickling spices
- 8 garlic cloves, slightly smashed
- 3 bay leaves
- 5 -7 lbΒ beefΒ brisket
- 2 16oz cans of Guiness beer or other beer of your choosing
- 1 small head of cabbage, cut into wedges
- 1 pound small potatoes, left whole
Directions
- Bring Β½ gallon of water, fleur de sel, sugar, half the pickling spice sachet, garlic and bay leaves to a boil in a large, heavy-bottomed bot. Make sure the fleur de sel and sugar are completely dissolved.
- Add the beef brisket and beer. Reduce heat, and simmer for 2-3 hours.
- When meat is fork tender, add the potatoes and cabbages. Cook for another 15-20 minutes, until vegetables are tender.
- Remove from the heat. Let rest for 30 minutes, then serve!
