Makes 6 servings
Ingredients
- 5 lb corned beef brisket, trimmed
- 1 1/2 qt no-salt-added beef stock or cold water
- 7 new potatoes, halved
- 1 small head green cabbage, cut into wedges
- 7 baby turnips, peeled
- 15 baby carrots, peeled
- 1/2 lb pearl onions, blanched and peeled
- Salt, as needed
- Freshly ground black pepper, as needed
Directions
- Split the brisket along the natural seam into two pieces.
- Put the meat in a deep pot and add enough stock or water to cover the meat. Bring to a simmer, skimming as necessary. Reduce the heat to establish a slow simmer, cover, and continue simmering until the meat is nearly fork-tender, about 2 1/2 hours.
- Add the potatoes, cabbage, turnips, carrots, and onions to the corned beef and continue to simmer until the vegetables are tender and flavorful and the corned beef is fork-tender, 35 to 45 minutes. Season with salt and pepper as needed throughout the cooking time.
- Remove the corned beef from the cooking liquid and carve into slices. Serve immediately with the vegetables.
