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Home-Corned Beef Brisket & Cabbage, New England-Style

Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)23.847
Total fats (g)0.8696
Carbohydrates (g)5.6679
Protein (g)0.8882
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix salt and seasonings in a small bowl. | 2. Spear brisket about 30 times per side with meat fork or metal skewers. | 3. Rub each side evenly with salt mixture; place in a 2-gallon-size zipper-lock bag, forcing out as much air as possible. | 4. 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. | 5. Refrigerate 5 to 7 days, turning once a day. | 6. Rinse meat and pat dry. | 7. 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. | 8. Cover and simmer until skewer inserted in thickest part of briskest slides out with ease, 2 to 3 hours. | 9. Heat oven to 200 degrees F. | 10. Transfer meat to a large platter, ladling about 1 cup cooking liquid over it to keep it moist. | 11. Cover with foil and set in oven. | 12. 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. | 13. Add vegetables from category 2 and bring to a boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer. | 14. Meanwhile, remove the meat from oven and cut across the grain into 1/4-inch thick slices. | 15. Transfer vegetables to meat platter, moisten with additional broth and serve. | 16. 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. | 17. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kosher salt 1/2 cup - - - -
    black peppercorn 1 tablespoon cracked - - - -
    allspice 3/4 tablespoon ground 11.835 3.2454 0.27399999999999997 0.391
    thyme 1 tablespoon dried 2.424 0.5868 0.1334 0.0403
    paprika 1/2 tablespoon 9.588 1.8357 0.4808 0.4383
    bay leaf 2 crumbled - - - -
    beef brisket 4 -6 cut 0.0 0.0 0.0 0.0
    7 -8 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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