Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Yield: Serves 6 to 8
Ingredients: 1 (4- to 5-pound) flat-cut, corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick; 4 cups, low-sodium chicken broth; 4 cups, water; 12 , carrots, peeled (3 chopped, 9 halved crosswise); 2 , celery ribs, chopped; 1 , onion, peeled and quartered; 3 , bay leaves; 1 tablespoon, whole black peppercorns; 1 tablespoon, minced fresh thyme; 1 teaspoon whole, allspice; 3 tablespoons, unsalted butter; 1 1/2 pounds, small red potatoes; 1 head, green cabbage (2 pounds), cut into 8 (2-inch) wedges; , pepper

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Appears in Cook's Country February/March 2012

Main Courses

Beef

St. Patrick rid Ireland of snakes. The traditional meal served in his honor seems to have the same effect on guests at the table. Could we revive this classic?

SERVES6 to 8

TIME5½ to 6 hours

WHY THIS RECIPE WORKS

Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration of St. Patrick’s Day, and maybe for good reason. This meat can be unbearably salty, dry, and rubbery. And when cooked with th...

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