Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Ingredients: 2 gallons chicken stock; 1/2 cup pickling spice; 6 cloves garlic; 4 bay leaves; 4 cloves; 2 pounds raw beef brisket, cut into 4 equal portions; 2 heads cabbage, cut into wedges; Salt and freshly ground black pepper; Vegetable oil, for frying; 3 medium Idaho potatoes, cut into wedges

10 ingredients

8 steps

Ingredients

2 gallons chicken stock
1/2 cup pickling spice
6 cloves garlic
4 bay leaves
4 cloves
2 pounds raw beef brisket, cut into 4 equal portions
2 heads cabbage, cut into wedges
Salt and freshly ground black pepper
Vegetable oil, for frying
3 medium Idaho potatoes, cut into wedges

Directions

1

Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer.
2

Add the pickling spice, garlic, bay leaves and cloves.
3

Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours.
4

Season with salt and pepper.
5

Heat a few inches of oil to 325 degrees F in a deep pot.
6

Fry the potatoes wedges until tender, 6 to 7 minutes.
7

Remove and season with salt and pepper.
8

To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.