Chef's Quick Tip: Corned Beef and Winter Vegetables

Chef Bob Langkammerer of Stew Leonard’s shows Tina Redwine how to make corned beef. 
Corned Beef
2 to 2½-pound Corned Beef Brisket  
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
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
Place the brisket fat side up in a large braising pan
Add seasonings peppercorns and two bay leaves.
Cover the brisket generously with water and the can of beer and bring to a simmer
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
Chef Bob Langkammerer
Stew Leonard’s
100 Westport Ave, Norwalk, CT 06851
Phone: (203) 847-7214