Cook's Country Corned Beef and Cabbage - Instructions
Notes: Use flat-cut corned beef brisket, not point-cut. Flat-cut is more uniform in shape and
thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall
apart during cooking. Serves 6 to 8
1. Adjust oven rack to middle position and heat oven to 300 degrees F. Combine beef, broth, water,
chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and
bake until fork slips easily in and out of meat, 4-1/2 to 5 hours.
2. Transfer meat to 13-inch by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into
large bowl, discard solids and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish
tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over
medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot
halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving
platter and season with pepper to taste.