Zap2it here, we are tv-alcoholic, and when we eat, sleep, breathe and television, we mean it. In particular, the eating. So we can not be blamed for getting all the recipes from our best vacation of our favorite Food Network chefs! This St. Patrick's Day, celebrate with a traditional food that is easy to prepare but not necessarily have the luck of the Irish.
Here is a recipe for corned beef and cabbage straight from the celebrity chef Alton Brown. It is a long process, but to be perfect in the final. We suggest drinking green beer while you wait. For ten days. Do not suggest following our suggestions, because we might be drunk at this time. Happy St. Patrick's Day!
Ingredients
* 2 * 2 1 / 2 pound corned beef, brisket, recipe follows
1 tablespoon ground black pepper
1 teaspoon ground allspice
* 2 bay leaves
* 2 teaspoons kosher salt
* 1 / 2 pound diced carrots, about 4 small
* 1 / 2 pounds chopped onions, about 2 small
* 1 pound potatoes, peeled and chopped, about 3 medium
* 1 / 4 pound of chopped celery, 2 stalks of about
* 1 small head cabbage, chopped, about 2 pounds
Directions
* Cook's Note: Chest must be prepared through the phase of brine, but not cooked.
Place corned beef, pepper, pepper, bay leaves and salt in a large pot with 8 quarts 3 quarts of water. Cover and set over high heat. Bring to a boil, reduce heat to low and cook, over low heat for 2 1 / 2 hours.
After 2 1 / 2 hours add the carrots, onions, potatoes and celery. Return to simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for another 15 to 20 minutes until potatoes and cabbage are tender. Remove bay leaves and serve immediately.
Corned beef:
* 2 quarts water
* 1 cup kosher salt
* 1 / 2 cup brown sugar
2 tablespoons salt
* 1 cinnamon stick, broken into pieces
1 teaspoon mustard seeds
1 teaspoon black pepper
* 8 cloves
* 8 whole pepper berries
* 12 whole juniper berries
* 2 bay leaves, crumbled
* 1 / 2 teaspoon ground ginger
* 2 pounds of ice
* 1 (4 to 5 pounds), beef brisket, chopped
* 1 small onion, quartered
* 1 large carrot, chopped
* 1 stalk celery, chopped
Pour water into a large pot with 6-8 quarts of salt, sugar, salt, cinnamon stick, mustard seeds, pepper, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until salt and sugar are dissolved. Remove from heat and add ice. Stir until the ice has melted. If necessary, place the brine in the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the breast in a 2 gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in refrigerator for 10 days. Check every day to ensure the meat is completely submerged and stir the brine.
After 10 days, remove from brine and rinse well with cold water. Place brisket in a pot large enough to keep the meat, add onion, carrot and celery and cover with 1 inch water. Set over high heat and bring to a boil. Reduce heat to low, cover and simmer gently for 2 1 / 2 to 3 hours or until meat is fork tender. Remove from pot and slice thinly across the grain.
Yield: 6-8 servings
Preparation time: 20 minutes
Cooking time: about 3 hours
Inactive Prep Time: 10 days
By the way, if you have 10 days to make the perfect meal, The Food Network has a lot of Irish dishes that can feed your family with a little less preparation time. And then there's always beer.
