Chef's Quick Tip: Lower Sodium Corned Beef Brisket

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Chef Bob Langkammerer of Stew Leonard’s shows Tina Redwine how to make corned beef. 

 

Corned Beef

Ingredients:

2 to 2½-pound Corned Beef Brisket  

1 tablespoon coarsely ground black pepper

1 teaspoon ground allspice

2 bay leaves

½ lb. diced carrots (approximately 4 small carrots)

½ lb. diced onions (approximately 2 small onions)

¼ lb. diced turnips (approximately 3 small turnips)

1 lb. red potatoes

¼ lb. diced celery (approximately 2 stalks)

1 small head cabbage, chopped (approximately 2 pounds)

1 can of beer, such as a lager, pilsner or ale

Instructions: 

Place the brisket in a bowl and pour over Lower Sodium vegetable stock.

Place in refrigerator and let brisket sit in stock for half an hour. 

Place in slow cooker. 

Add seasonings peppercorns and two bay leaves.

With approximately 30 minutes remaining in the cooking process, add turnips, carrots and potatoes and then reduce heat

The corned beef will be finished when it is fork-tender

Let rest covered for at least 15-20 minutes

Place cabbage in wedges into the broth and serve

Contact: 

Chef Bob Langkammerer

Stew Leonard’s

100 Westport Ave, Norwalk, CT 06851

Phone: (203) 847-7214

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