Stew Leonard’s Corned Beef and Winter Vegetables
For a lower-sodium option, Stew Leonard’s Executive Chef Bob Langkammerer recommends giving the corned beef a “bath” in vegetable broth for about a half hour to remove some of the meat’s brining. When slicing, be sure cut the meat across the grain for delicious, tender slices.
Ingredients2 to 2-1/2 lbs. Corned Beef
1 tbs. Pepper
1 tsp. Allspice, ground
2 Bay Leaves
2 tbs. Kosher Salt
1/2 lb. Carrots, diced (approx. 4 small carrots)
1/2 lb. Onions, diced (approx. 2 small onions)
1/4 lb. Turnips, diced (approx. 3 small turnips)
1 lb. Red Potatoes
1/4 lb. Celery, diced (approx. 2 stalks)
1 small head Cabbage, chopped (approx. 2 pounds)
1 can Beer, such as lager, pilsner or ale
Directions
– Place the brisket fat side up in a large braising pan
– Add seasonings peppercorns and two bay leaves.
– Cover the brisket generously with water and the can of beer and bring to a simmer
– With approximately 30 minutes remaining in the cooking process, add turnips, carrots and potatoes and then reduce heat
– The corned beef will be finished when it is fork-tender
-Let rest covered for at least 15-20 minutes
– Place cabbage in wedges into the broth and serve
