¿Cómo Preparar Corned Beef and Cabbage?
Ingredientes de Corned Beef and Cabbage
5 large cloves garlic, smashed
4 large sprigs fresh thyme
3 Tbs. pickling spice
2 dried bay leaves
1 Tbs. black peppercorns
1 4- to 5-lb. corned beef brisket
4 medium red potatoes (about 1-1/2 lb.), scrubbed and quartered
4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths
2 large yellow onions (about 1 lb.), quartered
2 large celery stalks, cut into 2-inch lengths
1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered
3 oz. (6 Tbs.) unsalted butter
Kosher salt and freshly ground black pepper
Malt vinegar, for drizzling (optional)
Resumen de la Preparación
A continuación un breve resumen para la preparación de Corned Beef and Cabbage.
Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch.
Put the brisket and the spice pouch in a 12-quart stock pot and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3-1/2 hours.
Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes.
Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch.
In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic.
Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes.
Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot.
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