Corned beef with cabbage

Votes: 1

Time:
Complexity: easily
Servings: 8

Corned beef was very popular in Rus' until the 19th century. Fresh meat was very expensive back then and was found only on noble tables, while commoners often salted cheaper cuts of meat to preserve it longer. As cattle numbers increased, meat became cheaper, and corned beef gradually lost its popularity. In many countries, corned beef and cabbage is associated with the Irish holiday of St. Patrick's Day, but in Ireland itself, it is not considered a traditional dish. This spicy meat owes its symbolism and popularity to Irish immigrants to the United States, who celebrated St. Patrick's Day by eating this dish. The meat is first salted for 10 days and then stewed. This cooking method tenderizes even the toughest cuts of beef, and the meat has a rich, spicy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetables

0.9-1.2 kg corned beef, recipe included
1 tbsp coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons of table salt
230 g carrots (about 4 small ones), diced
230 g onion (about 2 small onions), diced
450 g potatoes (about 3 medium potatoes), peeled and chopped
115 g celery (about 2 stalks), diced
1 small head of cabbage (about 900 g), shredded

Corned beef

1.9 liters of water
1 tbsp. table salt
0.5 cup brown sugar
2 tbsp. l. potassium nitrate
1 cinnamon stick, broken into several pieces
1 tsp. mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 allspice berries
12 juniper berries
2 bay leaves, crumbled
0.5 tsp ground ginger
900 g of ice
1 piece (1.8-2.3 kg) of beef brisket, trimmed of membranes
1 small onion, cut into 4 pieces
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

*Cook's Notes: The brisket should be cooked through by salting, not boiling.
In a large 7.5-liter saucepan, combine the corned beef, black peppercorns, allspice, bay leaves, and salt, and cover with 3 quarts of water. Cover and place over high heat. Bring to a boil, reduce heat to low, and simmer for 2.5 hours.

After 2.5 hours, add the carrots, onions, potatoes, and celery. Bring everything back to a low simmer and cook, uncovered, for 15 minutes. After 15 minutes, add the cabbage and cook for another 15-20 minutes, until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
Corned beef:

Pour water into a large 5.5-7.5-quart (18- to 28-gallon) stockpot. Add salt, sugar, potassium nitrate, cinnamon stick, mustard seeds, black pepper, cloves, allspice, juniper berries, bay leaves, and ginger. Cook over high heat until the salt and sugar dissolve. Remove from heat and add ice. Stir until the ice melts completely. If necessary, refrigerate the brine to cool to 7°C (45°F). Once cool enough, place the beef brisket in a 7.5-quart (28-gallon) zip-top bag and pour in the brine. Seal the bag tightly and place it in the container, smooth it out, cover, and refrigerate for 10 days. Check daily to ensure the meat is completely submerged in the liquid and stir the brine.
After 10 days, drain the brine and rinse the meat thoroughly under cool water. Place the brisket in a saucepan large enough to fit the entire brisket. Add the onion, carrot, and celery, and cover with water to a level 2.5 cm (1 inch) above the brisket. Bring to a boil over high heat. Reduce heat to low, cover, and simmer gently for 2.5-3 hours, or until the meat is tender enough to pierce with a fork. Remove the beef from the saucepan and shred across the grain into small pieces.