Uncorned Beef and Cabbage
Simple, homey, and hearty: The traditional Saint Patrick's Day meal is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the familiar flavors but skips the lengthy brining process.
FOR THE SPICE PASTE
- Coarse salt and freshly ground pepper
- 1 tablespoon sugar
- 3 dried bay leaves
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 4 garlic cloves, minced
- 3 tablespoons cider vinegar
- 1 tablespoon stone-ground mustard
FOR THE BRISKET
- 1 whole beef brisket (7 pounds)
- 1 1/4 cups beer
- 1 cup fresh orange juice (from 2 oranges)
- 1 onion, sliced
- 3 beets, trimmed, washed well, peeled, and each cut into 8 wedges
- 1 head green cabbage, cut into 8 wedges
- 2 carrots, cut on the bias into 1-inch pieces
- Coarse salt
- Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.
- Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.
- Preheat oven to 350 degrees. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1 1/2 cups beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.
- Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.
- Slice brisket; return to liquid, and serve with vegetables.