Corned Beef and Cabbage

Directions Print

1. Place brisket in large container of water to soak over night in the cooler this will help tone down the salt when cooking.
2. After one day of soaking take out and allow to get to room temperature.
3. In the meantime prep your cabbage by cutting in to large wedges, cut the carrots in half but keep them long at least 3 inches, and wash your baby potatoes.
4. Place the brisket in a deep hotel pan and follow the directions on the package.
5. About 30 minutes before the brisket is done take 2 cups of the poaching liquid and reserve.
6. Move the brisket to one side of the pan and place your cabbage, carrots and potatoes to simmer in the the juices with the brisket.
7. When the potatoes finish, you can remove the cabbage, carrots, and potatoes and reserve hot; leave the brisket in the liquid until ready to slice.

For Gravy:

1. Using a pot, melt the butter and add flour. Mix well, but do not allow to darken or brown.
2. Add the milk and 4 ounces of the reserved poaching liquid; simmer approximately 15 minutes to cook out the flour taste.
3. Season with salt and white pepper to taste and garnish with chopped parsley. Set aside.

To plate:

1. Slice the brisket against the grain place on the plate as the picture above with the vegetables.
2. Ladle the gravy on top of the corned beef and serve.