Corned Beef And Cabbage Rolls

Corned Beef And Cabbage Rolls

 

Ingredients:

 

•               2 pounds corned beef brisket* shopping list

•               1 onion, quartered shopping list

•               2 pounds russet potatoes, peeled and quartered shopping list

•               16 large outer leaves from a savoy cabbage shopping list

•               1 large egg, beaten shopping list

•               1/4 teaspoon salt shopping list

•               2 tablespoons chopped fresh parsley, divided shopping list

•               mustard, for serving

 

 

Directions:

 

•               Combine beef and onion with 8 cups water in a large pot. Bring to a boil, cover and simmer until very tender, 3 to 3 1/2 hours. Remove from pot and set aside. Add potatoes to pot and simmer until soft, 15–20 minutes. Remove and set aside; discard onion. Boil cabbage leaves in liquid, 3 at a time, until soft, about 2 minutes. Set aside. Reserve 2 cups cooking liquid.

•               Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Chop beef very coarsely. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes. Sprinkle with remaining 1 tablespoon parsley and serve with mustard. Might sprinkle with a little lemon juice to brighten flavors.

•               NOTE: If corned beef brisket is unavailable, use a plain beef brisket, and season the cooking liquid with 2 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 1/2 teaspoons mustard seeds, 1/2 teaspoon ground black pepper and 4 allspice berries (or 1/4 teaspoon ground).

 

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