My aunt's tender, juicy, and flavorful Corn Beef & Cabbage recipe, perfect for Saint Patrick’s Day or any night of the week. It's designed to reduce the saltiness of packaged corned beef and is allergen-friendly.
1. Soak the corned beef in an ice bath for 1.5 hours, then pat dry on all sides. This helps reduce the salt level.
2. Place the corned beef, spices (including the provided spice packet), garlic, onion, carrots, and celery in a Dutch oven. Add 8-10 cups of water (estimate 9 cups) and cover on medium heat until you reach a very gentle boil.
3. Reduce heat to low and let simmer for 1.5 hours. Check occasionally to ensure it is not boiling and skim any grey foam that may occur.
4. Add cabbage, potatoes, and additional carrots and cover on low for an additional 1.5 hours. Alternatively, roast your potatoes and carrots in your oven at 400°F (200°C) for 40 minutes for added texture.
5. Serve when the meat is tender and starts to shred easily. Cut the meat against the grain for serving and enjoy!
