As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!
Ingredients
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7 quarts hot water
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2 cups coarse pickling salt
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¼ cup dry mustard
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2 tablespoons pickling spice
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10 cloves garlic, plus 10 cloves, crushed
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1 teaspoon freshly ground pepper
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8 pounds beef brisket
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2 ribs celery, quartered crosswise
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2 onions, quartered
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5 large red potatoes, halved
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3 carrots, peeled and cut crosswise into thirds
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3 parsnips, peeled and cut crosswise into thirds
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3 turnips, peeled and quartered
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1 head cabbage, cut into 6 wedges
Directions
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In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.
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Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.
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Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.