Home-corned beef brisket & cabbage, new england-style (recipe)
| Home-corned beef brisket & cabbage, new england-style (recipe) | |
|---|---|
| Name | Home-corned beef brisket & cabbage, new england-style |
| Ingredients | Kosher salt • Black peppercorns • Ground allspice • Dried thyme • Paprika • Bay leaves • Beef brisket |
| Cooktime (in hours) | 4 |
| Totaltime (in hours) | 4 |
| Keto friendliness | Keto friendly |
| Calories | 569.5 |
| Fat | 48.3 |
| Protein | 30.9 |
| Carbohydrate | 0.8 |
| Fiber | 0.4 |
| Net carbohydrates | 0.4 |
| Sugar | 0 |
| Saturated fat | 19.4 |
| Cholesterol (mg) | 132.4 |
| Sodium | 5775.5 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Home-corned beef brisket & cabbage, new england-style (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Mix salt and seasonings in a small bowl.
- Spear brisket about 30 times per side with meat fork or metal skewers.
- Rub each side evenly with salt mixture; place in a 2-gallon-size zipper-lock bag, forcing out as much air as possible.
- Place in a pan large enough to hold it (a jelly-roll pan works well), cover with second or similar sized pan, and weight with two bricks or heavy cans of similar weight.
- Refrigerate 5 to 7 days, turning once a day.
- Rinse meat and pat dry.
- Bring brisket to a boil with water to cover by 1/2 to 1 inch in a large soup kettle or stockpot (at least eight quarts), skimming any scum that rises to surface.
- Cover and simmer until skewer inserted in thickest part of briskest slides out with ease, 2 to 3 hours.
- Heat oven to 200 degrees F.
- Transfer meat to a large platter, ladling about 1 cup cooking liquid over it to keep it moist.
- Cover with foil and set in oven.
- Add vegetables from category 1 to kettle (see below) and bring to a boil; cover and simmer until vegetables begin to soften, about 10 minutes.
- Add vegetables from category 2 and bring to a boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.
- Meanwhile, remove the meat from oven and cut across the grain into 1/4-inch thick slices.
- Transfer vegetables to meat platter, moisten with additional broth and serve.
- VEGETABLES-CATEGORY 1: Carrots-peeled& halved crosswise; thin end halved lengthwise; Rutabagas-peeled& halved crosswise; each half cut into 6 chunks; White turnips-peeled and quartered; New potatoes-scrubbed and left whole.
- VEGETABLES-CATEGORY 2: Boiling onions-peeled and left whole; Green cabbage-uncored (small head), blemished leaves removed& cut into 6 to 8 wedges; Parsnips-peeled& halved crosswise; thin ends halved lengthwise, thick end quartered lengthwise; Brussel sprouts-blemished leaves removed, stems trimmed and left whole
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Food tags
Free Of..., Weeknight, St. Patrick's Day, Oven, Refrigerator
Home-corned beef brisket & cabbage, new england-style (recipe) details:
Time:
Prep Time in Hours and Mins:172H
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Contributors: Prab R. Tumpati, MD
