Corned Beef with Cabbage and Butterball Potatoes
Jacobsen Salt Co.
Mar 13, 2018
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Pure Kosher Sea Salt
Sourced Tellicherry Peppercorn Grinder
Infused Garlic Salt
Sourced Tellicherry Peppercorns Refill Jar
Celebrate St. Patrick's Day with our take on a classic Irish-American Dish. Making your own corned beef is a fantastic way to spend the day cooking. We recommend making it with plenty of friends, family, and good beer on hand.
This recipe requires overnight preparation. Most corned beef recipes require curing for up to 5 days and are typically boiled. We've shortened the time to overnight for a quick brine and bake ours in the oven to create a caramelized outer layer and tender corned beef.
Serves 4 - 6
The night before you intend to make the corned beef, combine the water, salts, sugar and spices in a large bowl and whisk until dissolved. Submerge the brisket in the brine, cover and allow to marinate overnight.
The next day, preheat the oven to 325 degrees. Remove the brisket, then pour the brine through a strainer to catch the spices. Add the leftover spices and brisket into a large shallow roasting pan and add 1 inch of water. Bake the brisket for about 3 hours or until fork tender.
To prepare the potatoes, cut potatoes in half and place in another roasting pan with 2 tablespoons of butter, 1 teaspoon Infused Garlic Salt and 1 cup of water. Cut the head of garlic in half and place in the pan so that the cut side is face up. Cover with foil and bake in 325 degree oven for an hour or until the potatoes are tender. Remove from oven and toss with remaining 2 tablespoons of butter.
Cut the cabbage into quarters and blanch in salted boiling water for 2-3 minutes. Remove from water and place on a serving platter. Add a few twists of cracked pepper to taste.
To serve, slice the corned beef in 1/2 inch slices against the grain of the beef. You can serve each dish separately or arrange the potatoes and cabbage around the corned beef. Enjoy with a stout or beer of choice.