Corned Beef and Cabbage

The time is near when Americans celebrate St. Patrick's Day completely wrong.

This Corned Beef video from the Basics with Babish series looked like it would be a good way to prepare it, so I extracted the useful bits and wrote them down here.

I'm skipping the part where I make my own corned beef. I'll buy one of those from the store (hopefully a small one). [I found a 2.5 lb one that fit nicely in my dutch oven].

Aside from the corned beef, I'll need a large white onion (because publix doesn't sell large yellow onions), a cute little bag of cute little potatoes, a cabbage (of course), garlic cloves, beef stock, carrots.

Peel and quarter the onion, leaving root intact to keep the quarters from disintegrating. Put them down in a dutch oven.

Put in the spices from the corned beef, 3 crushed cloves of garlic. (If there is no spice packet, black peppercorns, juniper berries, mustard seeds, and allspice is recommended, but I only have peppercorns so I hope there is a packet.) [There was, but I added a few peppercorns since it didn't look like there were any in the packet.]

Put in the corned beef fat side down on top of the onions.

Add beef stock to almost the top of the beef, but not covering it.

Put it in a 300 degree oven (uncovered) for 2 to 3 hours.

Take it out, flip over so fat side is on top, back in oven for another 2 to 3 hours. At end of time, a paring knife should easily go through it. [Everything was floating when I went to turn it over, including the onions, so putting it back on top of them after flipping was impossible. On the other hand the corned beef was floating too, so that had about the same effect I guess.]

Cool it down, then refrigerate whole thing overnight.

The next day the cooled beef should be easy to slice (but maybe do the veggies first before getting the cutting board greasy).

Quarter the cabbage leaving the stem intact like the onion in order to keep the quarters together. Peel carrots and slice into nice thick bite sized rounds. Halve the potatoes (depending on size).

Put pot on stove and bring to a simmer. Skim off as much fat as possible. The add the cabbage, carrots and taters to the pot, cover and cook for 20 minutes to steam the veggies if they aren't fully submerged.

Lay the sliced beef on top, cover and cook for another 5 or 10 minutes to heat up the beef.

I'll see how it goes...