Corned Beef And Cabbage...the Right Way...

Total Time: 172 hrs Preparation Time: 168 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 10 cups water
• 1 1/2 cups kosher salt
• 1 cup granulated sugar
• 2 tablespoons dry mustard
• 3 tablespoons pickling spices
• 3 garlic cloves, minced
• 1 (7 -9 lb) fresh beef brisket, 7 to 9 pounds
• 3 celery ribs, cut in 2-inch pieces
• 2 large onions, cut in wedges
• 2 garlic cloves, minced
• 6 medium red potatoes, halved
• 5 carrots, cut into thirds
• 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
• 1 head cabbage, cut in 6 wedges

Recipe

• 1 combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
• 2 bring to a boil over high heat.
• 3 remove from heat and set aside to cool.
• 4 when liquids have cooled, trim the corned beef of excess fat and put into the liquid.
• 5 you may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
• 6 if necessary, add more cold water to cover the beef.
• 7 using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
• 8 cover the pan and refrigerate for 5 to 7 days in the refrigerator.
• 9 take out once a day to stir lightly, and turn the beef as needed.
• 10 on the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
• 11 place in a large (8-quart or larger) pot.
• 12 cover with cold water and add the celery, onions, and 2 cloves minced garlic.
• 13 bring to a boil; skim off any scum which develops on the surface.
• 14 reduce heat to medium-low; cover and simmer for 2 1/2 hours.
• 15 uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
• 16 an 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
• 17 cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
• 18 if cooking some vegetables in another pot, cook just until tender and keep warm.