Créé avec l’IA
Corned Beef and Cabbage
180 min Facile
Ingrédients
4 Portions
- corned beef brisket3 pounds
- garlic3 cloves
- bay leaves2 leaves
- cabbage1 head
- carrots4 large
- potatoes6 medium
- mustard seeds1 tablespoon
- peppercorns1 tablespoon
- apple cider vinegar1/2 cup
Instructions
- 1
Place the corned beef brisket in a large pot or Dutch oven along with the garlic, bay leaves, mustard seeds, and peppercorns.
- 2
Add enough water to cover the brisket by an inch, then pour in the apple cider vinegar.
- 3
Bring to a boil, then reduce to a simmer. Cover and cook for about
- 4
5 to 3 hours, or until the meat is tender.
- 5
While the brisket is cooking, prepare the vegetables. Peel the carrots and cut them into large chunks. Wash the potatoes and cut them into quarters. Cut the cabbage into wedges, leaving the core intact to hold the leaves together.
- 6
Once the brisket is tender, add the carrots and potatoes to the pot. Return to a simmer and cook for 10 minutes.
- 7
Add the cabbage wedges to the pot and continue to cook for another 15-20 minutes, or until the vegetables are tender.
- 8
Remove the pot from heat. Take out the corned beef and let it rest for 10 minutes before slicing against the grain.
