Sheila's Famous Mustard Glazed Corned Beef And Cabbage
I grew up on corned beef and cabbage, which we had regularly (and not just on st. Patrick's day). it was something i always enjoyed so i was surprised when, as an adult, i came across many people who professed their dislike for the meal. after much experimenting, i came up with a juicy, tender corned beef that everybody likes, even the corned beef-haters. this recipe halves easily. for the liquid, i prefer a nice caramel porter. while this takes several days, there really is not a lot of real effort involved, just planning.
Steps
Day 1: add corned beef brisket to a kettle or stockpot that is large enough to hold it.
Pour in both bottles of porter or stout , the add enough water to cover the beef entirely.
Add onions , bay leaves , salt , peppercorns , garlic and cloves.
Over high heat , bring to a boil , the reduce heat to a simmer and cover.
Simmer for about 4 hours , until beef is fork-tender.
Remove from stove and let cool , then refrigerate overnight.
Day 2: remove corned beef from liquid , wrap tightly in aluminum foil and refrigerate overnight.
Strain liquid from kettle to remove solids , then heat over medium-high heat until liquid comes to a boil.
Add cabbage , potatoes , carrots (and / or parsnips , and rutabaga.
When liquid is simmering , cover and simmer for about 30 minutes or until vegetables are just crisp-tender.
Remove from stove and let cool , then refrigerate overnight.
Day 3: remove corned beef from refrigerator , unwrap , and carefully trim off any excess fat.
Allow to sit out .
Ingredients
porter, water, corned beef brisket, onions, bay leaves, salt, whole black peppercorns, garlic cloves, whole cloves, cabbage, new potatoes, baby carrots, rutabagas, dark corn syrup, dijon mustard