Corned Beef and Cabbage Recipe

Ingredients

• 1.5 lb corned beef (homemade preferred, see notes)
• 1 packet spice mix (homemade preferred, see below)
• 1 head cabbage (small head preferred)
• 1 lb potatoes (halved, new potatoes preferred)
• 1 bunch carrots (peeled and cut into 2” lengths, skinny carrots preferred, about 1 lb)
• 2 shallots (peeled and halved)
• 4 oz olives
• 1 tbsp Japanese mustard
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tsp cloves
• 1 tsp white peppercorns
• 1 stick cinnamon (broken)
• 1 bay leaf (torn)
• 4 cardamom pods
• 1/2 tsp sichuan peppercorns (optional)

Instructions

1. 1

   Braise your corned beef with spices at 195ºF for 3-5 hours or until tender.

2. 2

   10 minutes before your beef is done, add potatoes and carrots. Set your oven to 300ºF and sear your shallots in an oven safe pan such as a cast iron skillet. Transfer to oven once seared.

3. 3

   Remove the beef and let rest, then slice against the grain. Add cabbage and simmer for 15 minutes.

4. 4

   When vegetables are tender, warm the sliced brisket in the cooking broth, then plate everything along with the roasted shallots, warmed olives (warm them in the microwave for 30-45s), and Japanese mustard. Top with a little of the braising liquid, and enjoy!