I look forward to making this dish every year for St. Patrick's Day. Although it takes a little time to brine the brisket, it's well worth the effort! After you've tasted your very own made-from-scratch version, you simply cannot go back to the store-bought one. And what's the PERFECT accompaniment? Sauerkraut of course! And not just any plain kraut, either. My Cinnamon & Raisin Purple Kraut balances this hearty dish with its subtle sweet and beguiling flavors.
For the Brine:
For the Brisket & Cabbage:
For the Cooking Liquid:
Serves 6 - 8
1. Combine all the Brine ingredients in a large pot and bring to a simmer to dissolve the salt. Allow to cool completely.
2. Place the brisket and garlic in a large baking pan, pot, or roasting bag and pour in the brine. (Cut the brisket into 2 - 3 pieces if necessary to accommodate the container.) Cover and place in the fridge. Allow to marinade for 6 - 7 days. At the half way point, rotate the brisket pieces to ensure that they're marinating evenly.
3. When ready to cook, take out the brisket and discard the brine.
4. Add the Cooking Liquid ingredients and the brisket pieces In a large lidded pot or Dutch oven.
5. Bring to a simmer and cook, with the lid slightly ajar, for 2-1/2 to 3 hours.
6. Place the cabbage wedges into the pot about 20 - 25 minutes before turning off the heat, and cook until they are soft.
Slice the brisket into 1/4" (0.625 cm) slices and serve with a wedge of cabbage and Cinnamon & Raisin Purple Kraut.
Happy St. Patrick's Day!
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