Irish Braised Corned Beef and Cabbage
Remove corned beef from package, rinse and pat dry; cut into two equal pieces.
In a small mixing bowl, combine coriander, caraway, black pepper, thyme and clove; set aside.
Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.
Transfer brisket to a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend.
Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly. Braise 2 hours until tender.
Slice thinly against the grain.
Serve with vegetables and broth, garnished with parsley.
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