Corned Beef and Cabbage

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I read your post from 2 days ago, and I really thought your horseradish sauce sounded gr8. I'm going to punt and do my best to put itt together, but if you get a chance to give an idea of ingredient ratio, I'd greatly appreciate it. Also, some of my kids and grands aren't fans of the cabbage, so I'm going to try your suggestion on that, as well. I'm pretty sure the amounts for that will be easy to figure out, as I often saute with evoo, garlic, onions and bacon. Thanks a lot for the ideas. Happy St. Patrick's Day!

Paula

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use pre corned beef! I think the whole point of this recipe is to corn your own. I have been doing it for years, trying several different recipes and all were miles above the grocery store variety. Alton's recipe has a few new flavors for me and I loved it. I'll use this again!

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We cooked this dish today using already prepared corned beef and it was perfect; delicious. Took 2-1/2 hours to cook the brisket and another 30 minutes or so to cook the vegs; But, why so much water to cook the corned beef, etc. I felt I had a lot of liquid left over; albiet very delicious.

SMR
Miami, FL

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Also cheated and used already corned beef...served with a horseradish cream sauce made of sour cream, maille fine mustard, horseradish, salt, pepper and some grainy mustard. Thinned with a little half and half. Used half the cabbage with the beef. The other half I added to a pan after browning chopped bacon, onions, a little garlic, and a dollop of cream cheese. Cooked till suitably wilted. Not terribly authentic, but yummy!

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best ever boiled dinner - alton never fails!

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Best and most flavorful recipe I have found yet for a brisket. Thanks much for the recipe! Do yourself a favor and watch Alton's show on the brisket, it is very interesting and informative!

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I have made this recipe, from start to finish (including the corning process and have to say: this is a recipe that is definitely worth the time! Last year I made it using a 1.5lb beef brisket, and it was delightful! This year I had a bit more luck finding an unbrined brisket at a local butcher, so I'll be doing it with a 4lb-er. I'm really looking forward to it!

The only problem I had was finding the saltpeter, but I know that it's an unnecessary ingredient, so I ended up not using it. It was a bummer to not have that characteristic red color, but it was tasty as ever!

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I love corn beef and make it all the time. I didn't do the brine process but it still turned out excellent with the seasoning packet and the added seasons that alton suggested (allspice, bay leaves, etc. The added vegetables did not need to cook for 30 minutes, and the cabbage only cooked for maybe 5-10 minutes. This is a comfort food and a great winter dish. I cooked the 2.4 pound brisket for maybe 2.25 hours total - buy the flat cut - well worth the price difference (less fat & easier to cut against the grain.

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It's easy! I omitted Salt Peter & Juniper berries. I cut a 3 lb brisket in half and put each in a zip bag with half the brine. That made it easy to sit in the fridge for 10 days and turn. When I made the corned beef and cabbage and added 4 cloves of smashed garlic to the simmering water because it seemed like it needed that! It was a little salty. Next time I make it I would reduce or omit the salt when making the corned beef & cabbage since the brine was quite salty. Very good and makes enough for sandwiches the next day. Mmmmmmm!

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I used a 3 lb. "point" roast because it was way cheaper. I didn't use the packet that came with the meat, just Alton's. I don't know if that makes a difference, but this was so tender, and the flavor was wonderful. I used extra veggies because it didn't seem like it would go very far. Everything turned out great. Also, that amount of pepper gave it a nice little kick.