🍀🍷💚For luck and love🍀🍷💚
Anarchy Corned Beef & Cabbage
1 tablespoon whole allspice berries
1 tablespoon whole mustard seeds
1 tablespoon coriander seeds
1/2 tablespoon red pepper flakes
1 tablespoon whole black peppercorns
1 tablespoon whole red peppercorns
1 teaspoon whole cloves
8 whole cardamom pods
6 large bay leaves (crumbled)
2 teaspoons ground ginger
1 stick cinnamon
11 oz Kosher salt
4 tablespoons pickling spices (save the rest)
1/2 cup brown sugar (light or dark both work)
5 lbs beef brisket
1) Toast Spices for Brine:
Add the allspice berries, mustard seeds, coriander seeds, red pepper flakes, red and black peppercorns, cloves, and cardamom pods to a small frying pan over medium-low heat and toast until fragrant. This will take a minute or two, stir and keep an eye on the spices as they can easily burn.
Remove from heat and place in a small bowl. Use a mortar and pestle to crush them. Add the crushed bay leaves and ground ginger and stir to combine.
Add a gallon of water to a large pot and 4 tablespoons of the pickling spices (saving the remaining ones for later), and add the cinnamon stick, Kosher salt, and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
Once chilled, place the beef brisket in a large, flat container or pan, and cover it with the brine. Make sure the brine covers the meat. If the meat floats, weigh it down with a plate. Refrigerate for 5-7 days and every day flip the brisket over so that all sides get brined equally.
Cook the corned beef:
Remove the brisket from the brine and rinse it with cold water.
Place the brisket in a large pot and cover it with at least one inch of water.
Add the remaining pickling spices and bring to a boil, reduce to a very low simmer, and cook for 3-4 hours, until the corned beef is fork-tender. Or use a slow cooker.
Preheat over to 350. Core one head of cabbage and cut it into 8 wedges. On the stove, heat a large braising pot with a lid with enough olive oil to cover the bottom of the pan. Brown cabbage wedges on each cut side until well caramelized (do not burn). After browning arrange Wedges in braising pan. Deglaze with white wine, and add 1 cup of veg, chicken, or beef stock. Cover and place in oven until tender—45 min.
Baby carrots with the stem still on. Trim stem so 1” of green stem remains. Par- boil until carrots start to soften. Drain water, add olive oil, and begin to saute on high, browning carrots until well caramelized. Deglaze with white wine, and add 1 add butter salt & pepper to taste.
Once the Corned Beef is done, place the meat on a cutting board. Cut across the grain & Arrange on a Platter with Braised Cabbage & Carrots.
This dish is as "Peasant" as it gets! Pair it with your fave Anarchy wines and enjoy!