Beef and Cabbage with Potatoes and Carrots

There’s no better way to celebrate St. Paddy than with a showstopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike, we simmer brisket in a strong aromatic spice blend at low and slow heat rather than starting with brined beef.

Ingredients

1 3/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons brown sugar
2 teaspoons ground mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (2-pound) beef brisket, trimmed
1 cup unsalted beef stock (such as Swanson)
3 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
2 medium onions, cut into wedges
4 garlic cloves, crushed
2 bay leaves
1 head Savoy cabbage, halved
2 pounds small red potatoes, quartered
1 pound trimmed baby carrots
1 tablespoon unsalted butter, melted

How to Make It

Step 1

Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 5 ingredients (through cloves) in a small bowl. Rub mixture over all sides of brisket. Place brisket in a 5- to 6-quart slow cooker. Add stock and next 5 ingredients (through bay leaves). Arrange cabbage halves over top. Cook on LOW 8 hours or until beef is very tender. Transfer beef to a cutting board; discard bay leaves.

Step 2

Place potatoes and carrots in a large saucepan; add cold water to cover potatoes by 1 inch. Bring to a boil; cook 8 to 10 minutes or until tender. Drain. Toss with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Cut brisket across the grain into thin slices. Cut each cabbage half into 4 wedges. Serve brisket with onions, cabbage, potatoes, carrots, and jus

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CookL: CG

cabbage, ginger, mustard