CookEat Recipe
Corned Beef and Cabbage
Boiled corned-beef brisket over quartered cabbage with six potatoes around. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0438. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use uncooked cured corned-beef brisket suitable for boiling, with the 71°C operating endpoint selected in this recipe's documented adaptation and continued cooking for tenderness. Source timing alone does not establish either. Keep hot for service and cool leftovers promptly; no packet or rinse is added. Limites : Cure and salt level, raw thickness, evaporation, cooked meat/slice count and diners remain unknown. Historical 90+30+25 minutes are guides, not a measured endpoint.
Method
Steps
Step 1
Place one 2-lb selected corned-beef brisket in saucepan with 1½ US gallons cold water. Bring to boil and boil for printed 1½-hour guide.
Step 2
Cut small white cabbage into four equal pieces, discard stalk and outer leaves, add to beef. Cover and boil 30 minutes. Add six medium peeled raw potatoes; cover and boil 25 more minutes.
Step 3
Check 71°C in the thickest edible part of the brisket and continue as needed for tenderness. Lift and slice the beef thinly. Drain the cabbage onto a large hot dish, arrange overlapping beef slices over it and the six whole potatoes around it. Serve hot.
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