8-10 small golden potatoes, whole (2-3” diameter), room temperature
1 green cabbage, small, room temperature (Washed and cut into 8 wedges with the core
Place the Corned beef, fat side up, onto the bottom of the 360- 6QuartStockpot. Add the peppercorns, coriander, mustard seeds and bay leaf or just use the spices from the package of corned beef. Addthe carrot and cloves.
Pour12 ounces of beer and one cup of water over the beef.
Cover the stockpot and place it over medium heat. Cook until steam just begins toescape from under the lid, 6- 8 minutes. Spin the lid to engage the Vapor Seal.
Immediately reduce the heat to low. Allow the beef to cook for 90 minutes.
At the ninety-minute mark, add your potatoes first, then the eight cabbage segments tothe pot. Cover the pot and increasethe heat to medium. Be sure the lid is seated and can spin freely. Cook until steam just begins to escape from under the lid. Spin the lidto engage the Vapor Seal. Reduce the heat to low. Cook everything for another 40-45 minutes.
When cooking is finished, the cabbage should be tender with a bit of a bite. The potatoesshould be fork-tender. Discard the carrot and cooking liquid.
Transfer the vegetables to a bowl and the beef to a platter. Coverthe meat withaluminum foil to keep it warm. To Serve: Mash the potatoes slightly with some butter salt and pepper, chopthe cabbage and thinly slice the beef.
Hint: Insert the cloves into one of the pieces of carrot. You don’t have to fish for themlater. Hint: For presentation, score the fat in a crisscross pattern after the corned beef has restedfor ten minutes.
Sign Up For Our Mailing List
Sign up to get the latest on sales, new releases and more!