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Braised Corned Beef with Cipolline Onions and Cabbage
By Melissa's Corporate Chefs

Braised Corned Beef with Cipolline Onions and Cabbage

5 pounds Corned Beef Brisket
6 tablespoons Peppercorn or Packaged Pickling Spices
1 pound Organic Carrots peeled and halved
1 medium Organic Cabbage quartered or cut into wedges (or 2 Kool Cabbage)
2 cloves Fire Roasted Garlic chopped
Butter melted
1 pound Cipolline Onions peeled and halved

Place the corned beef in water to cover along with the peppercorns or mixed pickling spices (corned beef sometimes comes with a pickling spice package).

Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, occasionally skimming scum off surface.

During the last hour, add the carrots and onions and cover again.

During the last 15 minutes, add the cabbage.

Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.

Serve with boiled parsley potatoes, cooked separately.