| |  Corned Beef and Cabbage
Corned Beef and Cabbage  Ingredients 1 pound kosher salt 2 gallons water, divided 8 pounds beef brisket 6 bay leaves 8 black peppercorns 1 onion, chopped 1 medium head cabbage, quartered 1 pound carrots, sliced 1 turnip, chopped 1 teaspoon chopped fresh cilantro 8 potatoes - peeled and cubed Directions 1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.) 2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours. 3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender. --------------Tualimforum İmzam--------------
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