Traditional Corned Beef and Cabbage

Add the following to a large pot or dutch oven:

Reserved corned beef cooking liquid

2 pounds carrots, peeled and roughly chopped

2 pounds russet potatoes, peeled and roughly diced

1 whole head white, green, or red cabbage, cut into 6-8 wedges (target 2-3 pounds total)

Water, until vegetables are submerged

Slice corned beef thinly against the grain and place slices into a skillet which is large enough to sit on top of the cooking pot. Add 1 cup of liquid from the cooking pot to the skillet. Cover the skillet and place it on top of the pot.

Bring the pot to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes.

Serve immediately with hot mustard.

Fancy Corned Beef and Cabbage

For a fancier corned beef and cabbage, you can use the following strategy:

• Make a carrot puree

• Fry or roast potatoes

• Prepare fancier cabbage:

  • 1 small head + garlic + vinegar + mustard + dill seed + caraway seed + black peppercorns

  • Fill a pot with water, bring to a boil.

  • Halve or wedge the cabbage, sous vide all ingredients at 183F for 90 minutes

• Fry parsley for garnish

• To plate:

  • Carrot puree on bottom

  • large mound of cabbage and potato on top

  • Dollops of carrot puree around plate or bowl

  • Add chunks of beef

  • Garnish with parsley