Corned beef and cabbage are one of our absolute favorite one-pot meals (especially for St. Patricks Day). We learned how to make it on the stove top. But about 15 years ago a friend suggested making it in the oven in a cocotte and we discovered the more gentle and indirect heat of the oven produced a more tender and richer result. A slow-cooker is also a good option.
This dish is also known as New England Boiled Beef, but boiling meat is always a bad idea. It makes the meat tough and squeezes out the juices.
- 1 2-lb. corned beef brisket; trimmed of visible fat
- 1 bottle of beer (or 6-12 oz. water or beef broth)
- 2 tsp. coriander seed
- 1 tsp. black peppercorns
- 1 tsp. dill seed
- 1 tsp. whole allspice
- optional: 1 tsp. juniper berries*
- 1 bay leaf
- 2 carrots; peeled and cut into 1" lengths
- 1 large onion, 4" diameter; cut into quarters
- 2 turnips, 3" diameter; cut in quarters
- 1/4 head cabbage; cut in half
- 2 waxy potatoes (such as Red Bliss), 3" diameter; cut in quarters
- Heat oven to 325 F.
- Place spices in a tea ball or make a small bag made out of cheesecloth.
- Rinse corned beef and place in a large dutch oven (compare prices).
- Add beer, 1 carrot, 1/2 onion, and spice mixture and enough additional beer, water, or broth to barely cover brisket. Place over medium heat and bring to a vigorous simmer; but do not boil. Cover and place on lower-middle rack in the oven.
- Cook 1 hour, turn brisket over and add enough additional water (if needed) to bring level half-way up meat. Repeat 1 hour later.
- After 3 hours, remove from oven and remove brisket from broth and set on a plate. Strain out carrots and onions and discard along with spice mixture.
- Add all remaining vegetables, place on stove over medium-low heat, cover, and cook for half an hour or until vegetables are fork tender. Remove from heat.
- Slice brisket across the grain and add it back to vegetable mixture to warm up.
- We like to serve this with a collection of mustards: Dijon, Polish, honey-mustard, whatever. Then I'll smear one slice of meat with Dijon, another with honey-mustard, and a potato with Polish. The various mustards give each bite a unique flavor.
*Juniper berries have wonderfully resinous flavor. If you can't find them at your local gourmet store, you might add a sprig of fresh rosemary instead.
|Nutritional Guidelines (per serving)|
|Total Fat||65 g|
|Saturated Fat||25 g|
|Unsaturated Fat||29 g|
|Dietary Fiber||32 g|