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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corned Beef & Cabbage - Karl Ratzsch's Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
KARL RATZSCH'S CORNED BEEF AND CABBAGE

4 # corned beef brisket 1 1/2 med-size carrots, chopped
1 1/2 gal water 1/2 med onion, chopped (divided)
1 1/2 t chopped garlic 1/4 C beef base
1/8 C pickling spice Cabbage (see recipe)
1 ribs celery, chopped Brown sugar to taste




Directions:
Directions:
In 2 1/2-gallon stockpot, cover brisket with water, garlic, pickling spice, celery, carrots, 1/2 the onion and beef base. Bring to boil, then simmer, covered, until tender, 4 to 6 hours. About an hour before brisket is done, prepare cabbage. When brisket is done, remove from pot and trim any excess fat. Set into 13-by-9-inch pan. Discard most of liquid from cooking pot, reserving 1 cup strained liquid. Add a few ice cubes to the liquid to coagulate fat. When fat forms on broth, remove and discard. Set broth aside to use later. Rub beef with a little brown sugar and set under broiler for 2 to 3 minutes. Remove from broiler, slice, top with marinade and serve with cabbage. This dish is also good served with boiled red potatoes and cooked carrots.
Number Of Servings:
Number Of Servings:
7

 

 

 

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