Ingredients:
- 4-5 pounds of corned beef brisket
- 2 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon of black peppercorns
- 1/2 teaspoon of allspice berries
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1 large head of green cabbage, cut into wedges
- 2 large carrots, sliced
- 2 large onions, sliced
- 4-6 small red potatoes, quartered
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- Salt and pepper, to taste
Instructions:
- Rinse the corned beef brisket under cold running water and pat dry with paper towels.
- Place the corned beef brisket in a large pot or Dutch oven and add enough water to cover the meat.
- Add the garlic, bay leaves, peppercorns, allspice berries, cinnamon, and ginger to the pot.
- Bring the water to a boil, then reduce the heat and let the meat simmer for 2-3 hours or until it is fork-tender.
- Remove the meat from the pot and let it cool for a few minutes. Discard the cooking liquid and seasonings.
- Cut the corned beef brisket into thin slices and set aside.
- Add the cabbage, carrots, onions, and potatoes to the pot and add enough water to cover the vegetables.
- Bring the water to a boil, then reduce the heat and let the vegetables simmer for 20-25 minutes or until they are tender.
- Drain the vegetables and add them to a large serving platter.
- Arrange the sliced corned beef on top of the vegetables.
- Sprinkle the parsley and dill over the top of the meat and vegetables.
- Season with salt and pepper, to taste.
- Serve and enjoy your American-style corned beef and cabbage!
American-style corned beef and cabbage is a classic and delicious dish that is perfect for any occasion. The key to making great corned beef and cabbage is to use high-quality ingredients and to cook them properly.