Classic Braised Corned Beef and Cabbage

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by Lynne Vea, PCC Natural Markets Chef

KING5.com

Posted on March 1, 2014 at 11:24 AM

(Serves 6-8)


1 brisket of corned beef
1/2 cup dry red wine
1 head Savoy or your favorite cabbage, cored and cut into 8 wedges
2 tablespoons arrowroot powder dissolved in enough water to make a pourable paste
Chopped dill and/or parsley for garnish
Roasted root vegetables and leeks (recipe below)
Cranberry Horseradish Sauce (recipe below)

Place the corned beef brisket, along with its spices and the red wine in a pot. Add enough water to cover the brisket, place the lid on the pot and simmer very gently for approximately 2 to 2-1/2 hours or until fork tender. Meanwhile, prep all of your vegetables and cranberry horseradish sauce.

To finish the dish:
Add the cabbage to the corned beef pot and poach for about 15 minutes. At this time you may put the roasted root vegetables and leeks into the oven.

Remove the warm brisket from the cooking liquid and trim it of any excess fat. Remove the cabbage and place on a heated serving platter. Strain about 2 cups of the cooking liquid into a small pot and bring to a simmer. Stir in the arrowroot mixture and stir until thickened (about 3 minutes). If you like stir in a tablespoon of chopped dill and/or parsley.

Slice the brisket thinly across the grain, and place it on the platter next to the cabbage. Pile on the rest of the roasted vegetables and leeks and sprinkle with chopped dill and/or parsley. Serve the thickened corned beef jus and cranberry horseradish sauce on the side. 

Roasted Root Vegetables and Leeks
2 rutabagas, trimmed and scrubbed
3-4 carrots, trimmed and scrubbed
2 ruby beets or 2 golden beets, peeled
1 large leek, white and tender green part, cut into 1/4 inch slices
(Note: You may also add parsnips, yams, potatoes, celery root or any other root vegetable that catches your eye!)
2-3 tablespoons olive oil
Salt and freshly ground pepper
1/4 cup chopped fresh dill

Preheat your oven to 425 degrees F. Cut all the vegetables into bite-sized pieces. Toss each kind of vegetable separately with a coating of olive oil, salt and pepper. Spread the veggies out in a single layer on sheet pans and roast for 15-20 minutes, or until all are fork tender and caramelized around the edges. Sprinkle with the dill.

Cranberry Horseradish Sauce:
1/2 cup whole berry cranberry sauce
2 tablespoons maple syrup
2 tablespoons horseradish
Zest of 1 orange
Combine all the ingredients in a small bowl.
 

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