Corned Beef and Cabbage So Tasty

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Corned Beef and Cabbage

"This is a wonderful manner to learn how to corn your very own pork."

Ingredients :

1 pound kosher salt
2 gallons water, divided
8 kilos beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped sparkling cilantro
8 potatoes - peeled and cubed

Instructions :

Prep : 20M	Cook : 15M	Ready in : P7D

In a large stainless-steel or forged iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the fridge. (Note: brisket ought to be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and upload 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to a few 1/2 hours.
During the remaining 45 mins of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering till all greens are gentle.

Notes :

The nutrients records for this recipe consists of the total amount of the brine components. The real quantity of the brine ate up will vary.

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