Corned Beef Boiled Dinner
- For the corned beef
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 cinnamon stick
- 2 teaspoons mustard seeds
- 1 tablespoon peppercorns
- 10 cloves
- 10 allspice
- 3 bay leaves
- 1 teaspoon dried ginger
- 1 brisket, about 4 - 5 pounds
For boiled dinner
- 1 onion, skin on and halved
- 2 leeks, trimmed, sliced open and rinsed
- 4 cloves garlic
- 5 carrots
- 1 small green cabbage, cored and cut into wedges
- 1 large turnip, peeled and cut into 1 1/2 inch chunks
- 8 boiling potatoes, peeled and cut in half
Place water, salt, sugar and all the spices in a large pot. Set over high heat and bring to a boil. Remove from heat and let stand to cool completely. The liquid must return to room temperature. If in a hurry, rig a ice bath and chill. Submerge brisket in brine. Cover and refrigerate 4 -5 days.
Heat oven to 250. Remove brisket from brine, rinse and pat dry. Discard brine. Return brisket to pot. Add enough cold water to cover by about 2 inches. Add onion, leeks, garlic and 2 carrots. Set pot over high heat and bring to a boil. Cover pot and transfer to oven. Braise meat about 6 - 8 hours. Remove from heat. Use tongs or a slotted spoon to fish out onions, leeks and carrots. Discard. Peel and slice remaining carrots. Add carrots, cabbage, turnip and potatoes to pot. Set pot over high heat and return to boil. Reduce heat and simmer until all vegetables are tender, about 20 - 30 minutes. Serve meat and vegetables in deep bowls. Broth can be sipped long side or reserved for future use.