Sliced corned beef
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…

CIA FOODIES


Corned Beef with Winter Vegetables

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

  1. Split the brisket along the natural seam into two pieces.
  2. 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.
  3. 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.
  4. Remove the corned beef from the cooking liquid and carve into slices. Serve immediately with the vegetables.

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