Corned Beef and Cabbage

Two reasons I mostly buy my meat at Costco:  1)  They only carry USDA Choice and/or Prime meats and 2) Their prices are extremely competitive.  I've eaten many a Corned Beef over the years and many of them had fat caps in various degrees but this 3 lb Shenson Premium Cut Corned Beef Round brisket is a beautiful cut of meat.

Using your largest pot cover the Corned Beef with an ample amount of water to hard simmer the brisket for 2½ to 3 hours.  Bring the brisket to boil before turning it down to a hard simmer.  Keep in mind that you'll be using the same liquid to boil the cabbage, onions, carrots, and celery.

I recommend you always cook your protein to a known Internal Temperature (IT) to ensure your preferred taste.  When smoking a brisket I always take it to an IT of 200º-210ºF and your boiled Corned Beef should be no different.  After 3 hours the IT was 212ºF.  Covered the brisket tightly with foil while the vegetables are boiled.

Place quartered cabbage, onions, carrots, and celery into the same pot and liquid the Corned Beef was simmered in. Add liquid as required to make sure all vegetables are covered. Bring the vegetables to a hard boil.  It normally takes about 45 minutes for the vegetables to be done.  Steam the sweet potatoes for about 30 minutes.

Most recipes call for the potatoes to be boiled with along with the cabbage and vegetables but I chose years ago to steam my potatoes instead of boiling them.  Try it, you'll never boil your potatoes again.

Slide the Boiled Corned Beef Brisket against the grain ... Bon Appétit