Corned Beef and Cabbage (Gluten-Free)

Instructions

1. 1Rinse the about 1360 g Corned Beef Brisket thoroughly under cold water. Place the rinsed about 1360 g corned beef brisket into a large heavy-bottomed pot (such as an 8-quart Dutch oven or stockpot). Add the 6 cups of water, the 2 tbsp of pickling spice, and the 1 medium yellow onion, peeled and quartered, to the pot, ensuring the corned beef is fully submerged.
2. 2Bring the liquid in the pot to a rolling boil over high heat. Once boiling, reduce the heat to low so the liquid maintains a gentle simmer, approximately 87.78-93.33°C (88-93°C). Cover the pot and cook the about 1360 g corned beef brisket for 2 hours and 30 minutes.
3. 3While the corned beef cooks, scrub the about 680 g potatoes and cut them into 3.81 cm chunks. Peel the 3 medium carrots and cut them into 2.54 cm thick rounds. After the about 1360 g corned beef brisket has cooked for 2 hours and 30 minutes, carefully add the about 680 g potatoes and the 3 medium carrots to the pot and continue to simmer, covered, for 15 minutes.
4. 4While the potatoes and carrots cook, remove any loose outer leaves from the 1 medium cabbage, then cut it into 6-8 wedges, keeping a portion of the core intact to hold the wedges together. After the potatoes and carrots have cooked for 15 minutes (meaning the corned beef has cooked for 2 hours and 45 minutes total), carefully add the 1 medium cabbage wedges to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the corned beef is fork-tender and reaches an internal temperature of 88°C, and the potatoes, carrots, and cabbage are tender when pierced with a fork.
5. 5Carefully remove the cooked about 1360 g corned beef brisket from the pot and place it on a cutting board. Tent the corned beef loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute, which will make the meat more tender. While the corned beef rests, use a slotted spoon to transfer the cooked about 680 g potatoes, 3 medium carrots, and 1 medium cabbage wedges to a serving platter.
6. 6After resting, slice the about 1360 g corned beef brisket against the grain into 0.635 cm thick slices. Arrange the sliced corned beef on the platter with the cooked about 680 g potatoes, 3 medium carrots, and 1 medium cabbage wedges, and serve immediately.

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