New Fashioned Corned Beef and Cabbage
Recipe GLPRa23c745313e5aa
A classic hearty dish featuring tender, slow-simmered corned beef infused with aromatic spices and bay leaf. The meat is gently cooked until fork-tender, creating a flavorful and satisfying main course that serves eight people. Perfect for family gatherings and traditional comfort food dinners.
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Ingredients
3 pounds lean corned beef brisket, rolled and tied
1 bay leaf
1/2 teaspoon black peppercorns
1 medium onion, sliced
Water for cooking
Directions
Rinse the corned beef thoroughly under cold running water for several minutes, rubbing gently to remove excess surface salt and any residue. Pat dry with paper towels.
Place the rinsed corned beef in a large 6-quart pot or Dutch oven. Cover with fresh cold water, adding enough to submerge the meat by about 1 inch.
Add the bay leaf, black peppercorns, and sliced onion to the pot with the corned beef.
Bring the water to a boil over high heat. Once boiling, reduce to a gentle simmer and immediately begin skimming off the gray foam and scum that rises to the surface with a spoon or skimmer. Continue skimming for the first 5 to 10 minutes.
Simmer the corned beef gently, partially covered, for 2.5 to 3 hours, or until the meat is very tender and easily pierced with a fork. The internal temperature should reach at least 160°F for food safety.
Remove the corned beef from the broth and transfer to a cutting board. Allow it to rest for 5 minutes before slicing against the grain into uniform pieces.
Serve the sliced corned beef warm with the cooking broth spooned over, or use the broth separately as a light sauce. Discard the bay leaf, peppercorns, and onion, or strain and reserve the broth for serving.
