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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Ingredients:
2 gallons chicken stock |
1/2 cup pickling spice |
6 cloves garlic |
4 bay leaves |
4 cloves |
2 pounds raw beef brisket, cut into 4 equal portions |
2 heads cabbage, cut into wedges |
salt and freshly ground black pepper |
vegetable oil, for frying |
3 medium idaho potatoes, cut into wedges |
Directions:
1. Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
2. Heat a few inches of oil to 325 degrees F in a deep pot.
3. Fry the potatoes wedges until tender, 6 to 7 minutes. Remove and season with salt and pepper.
4. To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.
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