Home-Corned Beef Brisket and Cabbage, New England Style
From Cook's Illustrated:
1/4 cup table salt
1 T black peppercorns, cracked
3/4 T ground allspice
1 T dried thyme
1/2 T paprika
2 bay leaves, crumbled
1 beef brisket (4 to 6 lbs), trimmed of excess fat and patted dry with paper towels
7-8 lbs prepared vegetables of your choice:
carrots, rutabagas (small), white turnips (medium), new potatoes (small),
boiling onions, green cabbage (uncored, small head), parsnips, Brussels sprouts (whole)
1. Mix the salt and seasonings in a small bowl.
2. Spear the brisket about 30 times per side with a meat fork or metal skewer. Rub each side evenly with the salt mixture; place in a 2-gallon zipper-lock bag, forcing out as much air as possible. Place in a pan large enough to hold it (a rimmed baking sheet works well), cover with a second, similar-sized pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day. Rinse the meat and pat dry.
3. Bring the brisket to a boil with water to cover by 1/2 to 1 inch in a large Dutch oven or stockpot (at least 8 quarts), skimming any impurities that rise to the surface. Cover and simmer until a skewer inserted in the thickest part of the brisket slides out with ease, 2 to 3 hours.
4. Heat the oven to 200 degrees. Transfer the meat to a large platter, ladling about 1 cup of the cooking liquid over it to keep it moist. Cover with aluminum foil and set in the oven.
5. Add the vegetables from category 1 (carrots, rutabagas, turnips, potatoes) to the pot and bring to a boil; cover and simmer until the vegetables begin to soften, about 10 minutes. Add the vegetables from category 2 (onions, cabbage, parsnips, Brussels sprouts) and bring to boil; cover and simmer until all the vegetable are tender, 10 to 15 minutes longer.
6. Meanwhile, remove the meat from the oven and cut it across the grain into 1/4-inch slices. Return the meat to the platter.
7. Transfer the vegetables to the meat platter, moisten with additional broth, and serve.
Serve with horseradish, either plain or mixed with whipped or sour cream, or with grainy mustard.
Michael made way too much, as usual. We decided on quantities for next year's party: 2 briskets (18-20 lbs.), 2 rutabagas, 10 lbs. potatoes, 5 lbs. carrots, 2 heads cabbage, 2 lbs. Brussels sprouts.
We also made the following:
Spinach Artichoke Dip
Pigs in Blankets
Zucchini Muffins
Rice Krispies Treats
Birthday Cake
From Cook's Illustrated:
1/4 cup table salt
1 T black peppercorns, cracked
3/4 T ground allspice
1 T dried thyme
1/2 T paprika
2 bay leaves, crumbled
1 beef brisket (4 to 6 lbs), trimmed of excess fat and patted dry with paper towels
7-8 lbs prepared vegetables of your choice:
carrots, rutabagas (small), white turnips (medium), new potatoes (small),
boiling onions, green cabbage (uncored, small head), parsnips, Brussels sprouts (whole)
1. Mix the salt and seasonings in a small bowl.
2. Spear the brisket about 30 times per side with a meat fork or metal skewer. Rub each side evenly with the salt mixture; place in a 2-gallon zipper-lock bag, forcing out as much air as possible. Place in a pan large enough to hold it (a rimmed baking sheet works well), cover with a second, similar-sized pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day. Rinse the meat and pat dry.
3. Bring the brisket to a boil with water to cover by 1/2 to 1 inch in a large Dutch oven or stockpot (at least 8 quarts), skimming any impurities that rise to the surface. Cover and simmer until a skewer inserted in the thickest part of the brisket slides out with ease, 2 to 3 hours.
4. Heat the oven to 200 degrees. Transfer the meat to a large platter, ladling about 1 cup of the cooking liquid over it to keep it moist. Cover with aluminum foil and set in the oven.
5. Add the vegetables from category 1 (carrots, rutabagas, turnips, potatoes) to the pot and bring to a boil; cover and simmer until the vegetables begin to soften, about 10 minutes. Add the vegetables from category 2 (onions, cabbage, parsnips, Brussels sprouts) and bring to boil; cover and simmer until all the vegetable are tender, 10 to 15 minutes longer.
6. Meanwhile, remove the meat from the oven and cut it across the grain into 1/4-inch slices. Return the meat to the platter.
7. Transfer the vegetables to the meat platter, moisten with additional broth, and serve.
Serve with horseradish, either plain or mixed with whipped or sour cream, or with grainy mustard.
Michael made way too much, as usual. We decided on quantities for next year's party: 2 briskets (18-20 lbs.), 2 rutabagas, 10 lbs. potatoes, 5 lbs. carrots, 2 heads cabbage, 2 lbs. Brussels sprouts.
We also made the following:
Spinach Artichoke Dip
Pigs in Blankets
Zucchini Muffins
Rice Krispies Treats
Birthday Cake
