A Not So Traditional Corned Beef & Cabbage

Warning… like the title says, this is A Not So Traditional Corned Beef & Cabbage.   Well really, the corned beef is traditional, its the cabbage and potatoes that I did a switch up on. Its not that I don’t like the traditional but just wanted to switch things up a bit and see what happens. I’d say it was a success, really good flavors!  Corned beef is actually super simple to make and the method I used here comes out beautifully tender! A bit of a note on corned beef brisket, it will shrink big time, about 40-50%. So be sure to keep that in mind when purchasing your meat. Rather then boiling wedges of cabbage and potatoes in water I wanted to try something different. I made roasted sweet potatoes and a warm cabbage slaw. Keeping with tradition, I still slathered on the spicy mustard.

serves 4

6 lb piece corned beef brisket

water

1 bay leaf

1 Tbsp whole peppercorns

1 bag coleslaw mix (shredded cabbage and carrots)

1/2 small red onion, diced

ladle full of the corned beef cooking water

Oven at 300 degrees.

We’ll start with the corned beef because it cooks low and slow. Into a large oven proof pot (lid must be oven proof as well), place the piece of meat in, the bay leaf, peppercorns and enough water to cover the meat with a couple inches worth of water overtop.

Pop the pot on the stovetop with the lid on and bring to a boil. As soon as it comes to a boil place the pot, lid still on, into the oven. Cook for 3 hours. Half way through the cooking time I do go ahead and flip the meat over because it will float up as it cooks, leaving part of the meat slightly above water.

Once the 3 hours is up, I keep the pot covered on the side while I prepare the slaw.

The key to nice slices is to be sure you cut against the grain…. basically, see those lines on the meat, cut the meat in the direction opposite the lines. I mean, c’mon, how gorgeous is that color and oh so tender &  juicy!!!

Into a large pan, over medium heat, add a couple drizzles of olive oil, the onions and coleslaw mix. Toss to combine and allow to cook a few minutes, until the veggies are slightly softened and have a bit of color. Add in a ladle full of the cooking water form the corned beed (watch you don’t get the peppercorns) and simmer for a few minutes. The liquid will be absorbed. Season with a little pepper.

The potatoes are super simple. 2 potatoes, peeled, and cut into thick slices, tossed in olive oil, salt and pepper and roasted for 20-25 mins at 385 degrees.
***The potatoes take about 20-25 minutes to cook so you can start them accordingly***