UnCorned Beef and Cabbage - Featured Recipe - CookingDistrict.com
Featured Recipes

UnCorned Beef and Cabbage

This brisket is cooked with the flavoring of corned beef but without the traditional 2-week brine. Cooked with beets, the pink color of corned beef is present.
Categories: American, Beef, Irish, Rubs
Step 1
1 • 7 lb Brisket
2 tbsp • Coarse salt
1 tbsp • Sugar
1 1/2 tbsp • Ground pepper
2 tsp • Ground cinnamon
2 tsp • Ground coriander
2 tsp • Ground ginger
1/2 tsp • Ground nutmeg
1/2 tsp • Ground cloves
3 • Bay leaves
1 tbsp • Stone ground mustard
4 • Garlic cloves • minced
3 tbsp • Apple cider vinegar
Combine all ingredients to create a seasoning paste and rub all over brisket. Place in 9x13-inch baking pan, covered in refrigerator overnight.
Step 2
3 • Beets- red • peeled and cut in eigths
1 • Onion • sliced
1 cup • Orange juice
1 1/4 cup • Beer
1 • Head of green cabbage • cut in wedges
2 • Carrots • cut in large chunks
Preheat oven to 350 degrees. Top the brisket with onions. Surround with the beet wedges.

Combine the orange juice and beer. Pour 11/2 cup into pan. Cook beef, covered for 3 hours-

3 hours and 15 minutes or until tender, basting with its juices a couple times.

Meanwhile, place the cabbage wedges and carrots in a 2Q baking dish with the remaining

orange juice-beer mixture and season with salt.

Cover and add to the oven when brisket has cooked for 2 hours.

Slice the beef and return to the cooking liquid.

Serve the sliced beef with the beets, cabbage and carrots.

(CREDIT: “Mad Hungry with Lucinda Scala Quinn,” Hallmark Channel, ST. PATRICK’S DAY FEAST, premiering Wednesday, March 14, 2012 at 11:00am ET/CT)
Notes

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