Homemade St. Patty’s Day Corned Beef & Cabbage

It’s time to get in the St. Patrick’s Day spirit and start your corned beef! Follow the recipe below to make your own this year!

Brine:

4 quarts of water

1 cup kosher salt

1/2 cup packed brown sugar

1/3 cup pickling spice blend

2 tsp pink curing salt

4 garlic clove

5lb thawed Kay’s FarmStand Roast

To Make Brine:

1. In Dutch oven or large stock pot add water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic, and stir.

2. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.

3. In a large container or large sealable plastic bag place Kay’s FarmStand Roast. Pour cooled brining liquid over and cover and seal.

4. Store in refridgator for 10 days, turning beef on day 5. On day 10 remove brine and cook!

   Let’s take that corned beef out of our brine that has been soaking for 7-10 days and cook it up!

*Day of your St. Patty’s Day Fest

Ingredients:

1 head of green cabbage

4 cups of beef broth

1 tbsp pickling spice blend

1 lb of potatoes

2 large carrots

Directions:

1. Preheat oven to 350 degrees

2. Chop cabbage, carrots, and potatoes up in small pieces

3. Place corned beef in Dutch oven on stove top

4. Pour 4 cups of beef broth in Dutch oven

5. Add chopped potatoes, cabbage, and carrots

6. Turn stove top on high and bring to a boil

7. Turn stove top off once boiled and put Dutch oven in the oven, let it cook for

   3 1/2 to 4 hours

8. Once cooked, take out of oven. Let it cool and enjoy!