(8-10 generous servings)
As the weather turns colder, the cravings for warm comforting foods just seem to fit the bill. In my family, we crave the standard meat and potatoes of our ancestry–its winter–time to dig in a little more. With corned beef and cabbage you get a delicious weekend supper that will last you throughout the week and transition perfectly into the breakfast treat, corned beef hash. Served with buttered sourdough bread–you have a peasants dish fit for Kings!
3.8 pounds (1 package) corned beef
38 ounces (1 carton) beef stock
1 tablespoon peppercorns
2 large bay leaves
1 teaspoon mustard seeds
1/2 teaspoon juniper berries
1 teaspoon cumin
1 teaspoon chili powder
1 head of garlic, peeled, cloves smashed with the back of knife
3 large Idaho potatoes, cleaned, medium dice
1 small head of cabbage, medium dice
1 large onion, medium dice
1 pound carrots, cleaned, medium dice
In a large Dutch oven, add corned beef, beef stock, and enough water to cover the beef completely. Bring to a boil. In a piece of cheese cloth, combine peppercorns, bay leaves, mustard seeds, juniper berries, cumin, chili powder, and garlic. Tie cheesecloth and add aromatics to the pot. Boil mixture for 40 minutes covered. Reduce to a simmer and cook an additional 2 1/2 hours. Add potatoes, onion, carrot, and cabbage to the pot and return to a boil. Boil for 15 minutes then reduce to a simmer and finish cooking for about 45 minutes or until beef and potatoes are easily pierced with a fork. Remove cheesecloth containing spices and discard.
To serve, dice a portion of your corned beef and add to heated soup bowls. Ladle in potatoes, carrots, cabbage, and broth. Serve with large chunks of buttered sourdough bread. Enjoy your corned beef and cabbage!