Corned Beef Brisket
Onions, boiling (1)
Potatoes small red
Thyme sprig fresh
Make - (3-1/2 hrs - 1 hr work)
- Put the CORNED BEEF BRISKET in a pot including the liquid it
is packed with. If you're using a "point cut" (it's the cheaper one)
there may be a piece on top separated from the main part by a layer
of fat. If you cut this off and pack it beside the main piece you'll
need less water - and it is a good piece for "quality control
sampling". Add Water to cover and bring to a slow boil
uncovered, skimming off the scum until no more rises.
- Add Bay Leaves, Peppercorns, Mustard Seeds
and Malt Vinegar, cover and continue to simmer - about 1-1/2
hours for a 3-1/2# brisket or 1-3/4 hours for a 4-1/2# brisket.
- Meanwhile: Peel CARROTS and cut into largish
chunks by whatever art you prefer (I cut diagonal with a rotation).
Peel POTATOES and cut into large bite size chunks. Peel
ONIONS and slice depending on size (see
- Remove outer leaves from CABBAGE and cut lengthwise into
1/8ths leaving the core to hold the leaves together.
- Put the Vegetables in a pot large enough to hold everything
(8 quarts). Add Thyme, Parsley and Mustard.
- After the Corned Beef has cooked its allotted time, remove
it and put it in the pot with the Vegetables.
- Strain the liquid, discarding the solids. Remove the fat by running
the liquid through a gravy separator, and pour it into the pot with
the vegetables. Bring to a boil and simmer until the carrots are
tender, about 3/4 hour.
- Lift out the Corned Beef and fish out the stems from the
Thyme and the Parsley sprigs.
- Arrange vegetables on plates (you'll probably want to cut the
cabbage wedges into smaller pieces). Slice corned beef across the
grain and place with vegetables. ladle a liberal amount of the
liquid over and serve hot. See also Note-2.