Corned Beef & Cabbage

Directions Print

1. Place brisket in large container of water to soak overnight in the cooler
   This will help tone down the salt when cooking.
2. After one day of soaking, remove from cooler and allow to reach room temperature.
3. In the meantime, prep your cabbage by cutting into large wedges. Peel and cut the carrots in half, keeping them at least 3 inches long. Wash baby potatoes.
4. Place the brisket in a deep hotel pan and follow the direction on the package.
5. Move the brisket to one side of the pan and place your cabbage, carrots, and potatoes to simmer in the juices with the brisket. When the potatoes are done you can remove cabbage, carrot, potato, and reserve hot. Leave the brisket in the liquid until ready to slice. Reserve 1 cup of braising liquid for sauce.
6. To make the gravy, in a pot melt the butter and add flour and mix well but make sure not to get any color. Add milk and 8 oz of your reserved poaching liquid. Bring to a simmer to cook out the flour taste for about 15 min. Season with salt and white pepper to taste and garnish with chopped parsley. Set aside. To plate, slice the brisket against the grain place on the plate as the picture above with the vegetables and ladle the gravy on top of the corned beef.