Gluten-Free Corned Beef and Cabbage

Instructions

1. 1Rinse the about 1360 g corned beef brisket under cold water, then place it in a large, heavy-bottomed pot or Dutch oven.
2. 2Add 8 cups of water to the pot, ensuring the corned beef is fully submerged. Add the 2 tbsp of pickling spice.
3. 3Bring the water to a rolling boil over high heat (232.2°C / 230°C). Once boiling, immediately reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and let it simmer for 3 hours, or until the corned beef is fork-tender.
4. 4Add the about 680 g of peeled and quartered potatoes and the about 450 g of peeled carrot chunks to the pot with the corned beef. Continue to simmer, covered, for 30 minutes.
5. 5Add the 1 medium head of cored and quartered cabbage to the pot. Cover and continue to simmer for another 15 minutes, or until the cabbage is tender when pierced with a fork.
6. 6Carefully remove the corned beef and all the cooked vegetables from the pot using a slotted spoon or tongs. Place the corned beef on a cutting board and let it rest for 10 minutes. Resting allows the juices to redistribute, making the meat more tender and moist.
7. 7Slice the rested corned beef against the grain into 1.27 cm thick slices. Serve the sliced corned beef immediately with the cooked cabbage, potatoes, and carrots.

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