Скачать или смотреть The Perfect Corned Beef and Cabbage For St. Patricks Day

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Corned Beef Pickling Spice:
1 tbsp yellow mustard seeds
1 tbsp black mustard seeds
1 tbsp coriander seeds
1 tbsp dill seeds
1 tbsp whole allspice
1 tbsp juniper berries
2 tsp black peppercorns
1 tsp red pepper flakes
2 tsp ground ginger
10 whole cloves
5 green cardamom pods
3 bay leaves
2 star anise
1 piece cinnamon stick

Corned Beef Cooking Instructions:
1. Toast all the spices on medium-low heat for 5 minutes before separating 30% for later and coarsely blending the rest.
2. Trim and separate the brisket into the point and flat end before seasoning it with 1 tbsp + 1 tsp kosher salt, 2 tsp brown sugar, and the spice mix. Cover and wrap the brisket, and leave it in the fridge for 18-24 hours.
3. Rinse off the corned beef and place it in a large pot covered with water. Simmer gently for 2- 2 1/2 hours (different than in video, but these instructions will yield better results) before adding in the whole spices and the flat end of the brisket. Check for seasoning and add salt to taste before returning to a gentle simmer.
4. Simmer for another 40 minutes before adding in your red potatoes and carrots, cook for another 20 minutes before adding in your cabbage wedges (you can experiment adding in the cabbage later if you prefer less mushy cabbage), and continue to simmer.
5. Cook for another 1- 1 1/2 hours or until the internal temperature of the fatty brisket hits around 200 degrees Fahrenheit or 93 degrees Celsius.
6. Shut off the heat and let the corned beef and cabbage rest in the liquid for at least 40 minutes and up to 2 hours.
7. Serve with mustard and enjoy!

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