Chef's Quick Tip: Lower Sodium Corned Beef Brisket
Chef Bob Langkammerer of Stew Leonard’s shows Tina Redwine how to make corned beef.
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
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
Chef Bob Langkammerer
100 Westport Ave, Norwalk, CT 06851
Phone: (203) 847-7214