Corned Beef and Cabbage (Egg-Free)

Instructions

1. 1Rinse the about 1360 g of corned beef brisket under cold water, then place it in a large, heavy-bottomed pot or Dutch oven.
2. 2Add the 12 cups of water to the pot, ensuring the corned beef is fully submerged. Add the 2 leaves of bay leaf and 1 tbsp of black peppercorns.
3. 3Bring the water to a rolling boil over high heat (232.2°C / 230°C), then immediately reduce the heat to low (121.1°C / 120°C). Cover the pot and let it simmer gently for 3 hours, or until the corned beef is fork-tender.
4. 4Add the 6 medium potatoes, 4 medium carrots, and 1 large onion to the pot with the corned beef. Continue to simmer, covered, for 30 minutes.
5. 5Cut the 1 large cabbage into 8 wedges. Carefully add the cabbage wedges to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the cabbage is tender when pierced with a fork.
6. 6Using tongs or a large slotted spoon, carefully remove the corned beef brisket from the pot. Place it on a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute, making the meat more tender and moist.
7. 7Slice the rested corned beef brisket against the grain into 1.27 cm thick slices. Serve the sliced corned beef immediately with the cooked potatoes, carrots, onion, and cabbage from the pot.

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