Andrew Bailey / Noshville Deli
Corned Beef:
1 beef brisket (approx. 5 lbs)
1 1/2 yellow onion
3 3/4 fresh garlic cloves
1 c pickling spice
1 c granulated sugar
5 gal water
2 bay leaves
Place all ingredients in stock pot and bring to a boil. Cook until tender, about 1 1/2 hours, or until internal temperature reaches 165 degrees. When done, place in a ice bath until out of temperature danger zone.
Vegetables:
1 large cabbage head
8 baby red potatoes
2 whole carrots
Cut out core of the cabbage and place in stock pot. Wash and place potatoes in stock pot. Peel and wash carrots and place in stock pot. Cover with water and bring to a boil. Cook until tender.
Remove from water and cut the cabbage into quarters, cut potatoes into quarters, and cut carrots on the bias into medallion shape. In the center of the plate, place one quarter cabbage, to the right place four pieces of potato and to the left place six pieces of carrots. Cut six ounces of brisket against the grain and place on top of cabbage.
Serves 4
