CORNED BEEF AND CABBAGE WITH PARSLEY SAUCE
Provided by Stuart O'Keeffe
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Place the brisket, brown sugar, bay leaves, cinnamon sticks, star anise, allspice, cloves, fennel seeds, mustard seeds and peppercorn in a large Dutch oven or pot and cover with cold water by about 2 inches. Cover with a lid and bring to a boil, then reduce the heat and simmer until the brisket is just fork tender, about 1 hour and 20 minutes. You can check your brisket by lightly pulling against the top of the meat with a fork: If the meat begins to lightly shred, it has cooked long enough. If your brisket needs more time, cover and continue simmering, checking the brisket every 10 minutes.
- Preheat the oven to 200 degrees F.
- Add the carrots and potatoes to the simmering pot, bring to a boil, reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
- Remove the vegetables to an oven-safe plate, cover with foil and keep warm in the oven. Add the cabbage to the simmering pot and cook until tender, about 10 minutes. Remove the cabbage to the oven-safe plate, cover with foil and return it to the oven. Remove the corned beef brisket to a rimmed baking sheet, cover with foil and let rest 10 minutes before slicing against the grain into 1/4-inch slices.
- Meanwhile, melt the butter and mustard in a small saucepan over medium heat until combined. Add the flour and whisk to make a roux. Add the milk while whisking constantly and simmer until the sauce is beginning to thicken, 2 to 4 minutes. Stir in the parsley and season to taste with salt and pepper. Serve on top of the corned beef slices and the vegetables.
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Malidu Arosha
am80@hotmail.comThis corned beef and cabbage recipe was a bit too salty for my taste. I would reduce the amount of salt in the recipe next time.
Mungai NGUGI Daniel
daniel@gmail.comEasy to make and delicious! The corned beef and cabbage were cooked perfectly, and the parsley sauce was a great finishing touch.
mamunart29
mamunart2972@hotmail.comThis recipe is a keeper! The corned beef was cooked to perfection, and the cabbage was tender and flavorful. The parsley sauce was a great addition, and it really brought the dish together.
MD Hafizul Islam
md-h98@gmail.comI've never been a big fan of corned beef, but this recipe changed my mind. The meat was so tender and flavorful, and the cabbage was cooked perfectly. I will definitely be making this again!
armstrong thobejane
armstrong48@aol.comThis recipe was a bit bland for my taste. I would add more spices next time.
Muhammad Tehseen
tehseen-muhammad34@hotmail.frThe corned beef was a bit dry, but the cabbage and parsley sauce were delicious.
Stephanie Shorty73
stephanie-shorty7315@gmail.comEasy to follow recipe and the dish turned out delicious! Will definitely make again!
Wahhab Blazty
w.b51@hotmail.co.ukThis was my first time making corned beef and cabbage, and it was a huge success! The meat was so tender and flavorful, and the cabbage was cooked perfectly. The parsley sauce was a great finishing touch.
Harold Madison
haroldm28@yahoo.comI've made this recipe several times, and it always turns out great. The corned beef is always fall-apart tender, and the cabbage is cooked perfectly. The parsley sauce is also a great addition.
Muhammad ateeb Muhammad latif
muhammad-a@aol.comThis corned beef and cabbage recipe is a classic for a reason. The meat is tender and flavorful, and the cabbage is cooked to perfection. The parsley sauce is a great addition, and it really brings the dish together.