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Corned beef

Servings: 2–3
8–10 oz. corned beef (weight before cooking)
1 oz. cabbage
1 oz. rutabaga
2 oz. potatoes
2 oz. unsalted butter

Use roughly ½ oz. each of
Bay leaves
Black peppercorn
Parsley stems
Mustard seeds


Take the brisket out of the brine and rinse it off. Put it in a fitting container like a roasting pan and cover with water. Add saché of spices wrapped in cheese cloth, bring to a simmer, cover and put in the over.

Roast for 2–3 hours at 325° until it is knife tender and falling apart. After two hours, add cabbage and rutabaga.

Remove corned beef and let rest. Remove saché.

Place cabbage, rutabaga and potatoes on plate.

Slice corned beef through the grain in medium-sized pieces. Place on top of the vegetables. Ladle melted unsalted butter over the whole plate.

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