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Clean "Corned" Beef and Cabbage with Potatoes

Posted Mar 12 2011 9:19pm
OK so this week I set out to clean up Corned Beef and Cabbage in honor of St. Patty's Day! This was a tougher undertaking than I thought. I went to the grocery and found that prepared Corned Beef Brisket is quite dirty in terms of chemicals used during the brining process. (to Brine something means to soak it in water that is saturated to nearly saturated in Salt) I had to decide what to do at the store and since they didn't just have brisket in the meat case and the butcher counter was closed I decided to go with a beef roast and brine it myself with sea salt and garlic. I have never brined ANYTHING but I did see a segment about brining on "Secrets of  Restaurant Chef" on Food Network. So I got home and began the brining process with fingers crossed that I would not screw up this $10 beef roast I had just bought!

Surprisingly it turned out very well! I was quite proud of my brining skills and the only thing I think I would change is to give the meat some more time in the brine liquid before cooking, just to let the flavor soak in a bit more. This clean version of the timeless favorite of Irish folks everywhere is not as strong in salty taste as its dirty cousin, but it is a real rib sticker and an easy week night solution for busy families everywhere!

So here's the recipe! Erin Go Bragh Everyone!

Clean "Corned" Beef Roast and Cabbage with Potatoes
1 beef roast (grain fed of course)(choose a size that fits your family, I found a medium sized one for about $10)
1 small head of green cabbage -chopped
1/2 cup of carrots -sliced
5-7 golden russet potatoes -sliced for faster cooking
1/2 cup of onion -  roughly chopped
2 cups of chicken or beef stock
water (depending on the size of your slow cooker this amount with differ)
Sea Salt to taste
Garlic to taste
Black Pepper to taste

Brining: place beef roast in large container (I just used my slow cooker insert) then cover with chicken stock and water (if needed) until beef roast is submerged. Add Sea Salt generously (I used about 3-4 tbls from a hand mill the liquid will be cloudy as it is saturated with salt), Garlic and Black Pepper. Let your beef roast soak overnight (as I stated above this could be done longer maybe for 1 day or so) When you remove the beef roast from the brine it will be sort of gray-ish in color (this freaked me out) - remain calm! This is normal!

Slow Cooker: Place beef roast in slow cooker with potatoes, carrots, onions and cabbage. Cover with Chicken stock or water and season with salt, pepper and garlic again to taste - I love garlic so I use a lot! Turn slow cooker on low and leave the mixture to cook for about 7-8 hours - perfect for while you are at work! Once mixture is cooked through and meat is very tender and potatoes are cooked through you can remove the roast and slice it up and serve with a side of the veggies. Enjoy!
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