Classic Corned Beef and Cabbage
Embrace the timeless comfort of a Classic Corned Beef and Cabbage feast, a main course that's both hearty and heartwarming, made with the finest ingredients available at your local health food store or organic grocery store. In the heart of Redding, California, this dish brings together a succulent grass-fed corned beef brisket, enriched with the optional spice packet, and seasoned with organic brown sugar and aromatic bay leaves. The magic unfolds in a large dutch oven or stockpot, where the brisket simmers to perfection, infusing your kitchen with irresistible aromas. Join us as we take you through the steps to create this classic masterpiece, pairing tender corned beef with organic red potatoes, carrots, and wedges of organic cabbage. It's a feast that celebrates tradition and the convenience of sourcing quality ingredients from your local health food and organic grocery stores, making it a must-try for any home cook. Enjoy the warmth and flavors of this beloved dish, perfect for gatherings or a comforting family meal.
Ingredients:
1 grass fed corned beef brisket (about 3-4 pounds) with spice packet, (optional)
2 Tbsp organic brown sugar
2 organic bay leaves
3-1/2 lbs organic small red potatoes (10-15), scrubbed; cut large potatoes in half.
8 medium organic carrots, halved crosswise
1 medium head organic cabbage, cut into wedges
Directions:
Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef and add to a serving platter. Let corned beef rest for 10 minutes, then cut beef across the grain into slices. Serve with vegetables and horseradish sauce, optional.
