I just called this Boiled Dinner for the longest time because that’s what the Spieth’s called it the very first time I had it in ‘81(?). This stove top version takes 3 hours and 10 minutes and serves 4-6 people.
3 – 4 lb. Corned Beef Brisket
1 Small onion, peeled and quartered
6 Medium carrots, peeled and cut
3 Potatoes, peeled and halved
1 Cabbage cut in wedges
Spice packet contents:
1/4 tsp of each:
Whole Mustard, Coriander, Black Pepper, Red Pepper, Clove, Fennel, and Bay Leaf.
For stove top, in a large pan, cover Corned Beef brisket with water and add spice packet. Bring to a boil and then simmer for 2 1/2 to 3 hours until the internal temp reaches 160F.
With 15 minutes remaining, add to the pot 1 small onion, 6 medium carrots, and three potatoes (cut in halves). Cover and simmer 15 minutes. Remove meat only to warm platter and cover.
Add 1 cabbage (cut into quarters) to the other vegetables in pot and simmer uncovered for 15 minutes. Serve immediately Yum Yum!
Staub has a new style pan and it’s deeper than their braiser. It’s called the perfect pan. I think it would work great for making this recipe.