Corned Beef and Roasted Cabbage

Author

Helen Park

Servings

6-8

Category

Main Course

Ingredients

• 1 quart of boiling water
• 3/4 cup kosher salt
• ½ cup brown sugar
• 2 Tbsp pink salt
• 2 quarts ice water
• 4 Tbsp Ayala blend
• 2 bay leaves
• 4-5 pounds trimmed beef brisket
• -
• 1 quart water
• 1 pint Guinness
• 1 pound Yukon gold potatoes peeled and cut into quarters 
• 1 pound carrots, trimmed and cut into 2” pieces
• 1 pound red onion peeled and cut into 1” wedges
• 1 8oz package cremini mushroom, cut in half
• 2 Tbsp olive oil
• 2 Tbsp Ayala blend
• 1 ½ pounds red cabbage cut into 4 wedges (about half of a large head with outer leaves removed)

Directions

1. In a bowl, combine 1 qt of boiling water, stir the salt, brown sugar, and ink salt to dissolve.
2. Add the ice water, Ayala, and bay leaves and stir to cool the brine to about 45F.
3. Add the brine and the brisket to a large, heavy duty plastic bag, sealing the bag closed with minimal air.  Marinate for 5 days, turning each day if needed to keep the meat evenly submerged.
4. When ready, drain the brisket and rinse off any remaining spices.
5. Preheat the oven to 350F.
6. In a heavy bottom pot, place the brisket, water, and Guinness and bring the pot to boil over high heat.
7. Skim off any foam from the liquid after it boils and lower the heat to simmer.
8. Add the potatoes, carrots, onion, and mushrooms evenly around the pan.
9. Season the wedges of cabbage with olive and Ayala and arrange them on top.
10. Move the pan to the oven to braise and roast for 2 ½ to 3 ours or until the brisket is completely tender.
11. Carefully remove the pan from the oven and place the vegetables on a platter.
12. Remove the brisket and allow it to rest for 15 minutes before carving it into thin slices against the grain.
13. Serve warm and enjoy!