Irish Braised Corned Beef and Cabbage
Remove corned beef from package, rinse and pat dry; cut into two equal pieces.
1
In a small mixing bowl, combine coriander, caraway, black pepper, thyme and clove; set aside.
2
Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.
3
Transfer brisket to a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend.
4
Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly. Braise 2 hours until tender.
5
Slice thinly against the grain.
6
Serve with vegetables and broth, garnished with parsley.
7
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