Corned beef and cabbage--fav way to prepare? (467 views)

I used to throw everything including potatoes in the crockpot, but the last couple of years or so I've been stir-frying the cabbage with some onions on the stovetop and like that much better.  I'm toying with the idea of corning my own beef this year after seeing a recipe in the New York Times--has anyone out there tried it and if so, was there a noticeable difference?

Thanks for the replies.
I ended up boiling it, adding the carrots, celery, etc. in the last 40-60 minutes and I roasted the savoy cabbage.
DH did not like roasted cabbage. It reminded me of kale chips, which I adore.
PERFECT corned beef. I'll never do it any other way. The salt and ick that the stores use was not so heavy laden. Easy and yummy.

Mom and Dad said this was the best corned beef ever. I thought it was a tad salty, but that might have been the corned beef that I bought. I'd definitely use this method again. I agree that cooking the cabbage less makes it tastier!

Corned Beef and Cabbage (Cook's Country)

1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1 1/2 pounds small red potatoes
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Pepper

1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.

2. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.

3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste.

4. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.

To make ahead: Prepare through step 2. Refrigerate beef with 1 c cooking liquid and rest of cooking liquid separately for up to 24 hours. To serve, put oven rack in middle position and heat to 350. Slice meat into 1/4 inch slices and return to pan (still with 1 c. cooking liquid). Cover tightly with foil and cook until heated through, about 25 minutes. While meat is resting, proceed with step 3.