Corned Beef & Cabbage from Chef Matt Murphy

Corned Beef & Cabbage
from Chef Matt Murphy

• 1 corned beef brisket
• 1 large head cabbage (preferably savoy)
• 8 peppercorns
• 6 cloves garlic, whole peeled
• 4 - 5 parsnips
• 1 - 2 turnips
• 2 bay leaves
• 1 lb. carrots, peeled and cut into circles (leave two whole)
• 6 large potatoes, diced
• 6 stalks celery, cut
• 3 whole stalks of celery
• 1 large bunch of thyme
• 1/4 tsp each, ground black pepper & salt

Wash brisket, Make small slits in the meat and insert garlic and thyme. Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, 2 whole carrots and 3 celery stalks. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2 - 3 hours, or until meat is nearly tender.  Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, and dice carrots, turnips, and parsnips cut in circles.  During last half hour, add remaining vegetables and cook until tender.  Drain and serve with whole grain mustard.