Hotchpotch Recipe Brisket Cabbage and Potatoes
This Hotchpotch Recipe Brisket Cabbage and potatoes is used to prepare a traditional meal served on St. Patrick’s Day. This Hotchpotch is called Krauteintopf mit Rindfleisch in Germany.
Ingredients for Hotchpotch Recipe Brisket Cabbage:
- 1700 g (3.7 lb.) of brisket
- 750 ml (25.4 oz) of water
- 500 ml (16.9 oz) of water
- 2 cubes of vegetable bouillon (Knorr)
- ½ of Guinness Beer
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of tomato paste
- 180 g (6.34 oz) of peeled and sliced
- 300 g (10.58 oz) of peeled and sliced onions
- 1500 g (3.3 lb.) of white cabbage washed and cut in slices
- 1 kg (2.2 lb.) peeled and quartered potatoes
- 6 whole cloves
- 3 fresh bay leaves
- 8-10 black pepper corns
- 4 juniper berries
Preparation of the Hotchpotch:
To make a marinade for the brisket, first dissolve the vegetable bouillon in the 750 ml (25.4 oz) of water (pour the water in a measuring, add the bouillon cubes to the water and heat in the microwave). Add the beer, vinegar, and tomato paste to it and stir. Rinse the meat under running water and place it in a pot with the fatty side up. Spread the carrots, onions, cloves, bay leaves, pepper corns, and juniper over the meat. Finally, pour the bouillon mix over the meat, cover the pot, and let it refrigerate over night.
The next day, bring your meat with the marinade to a boil on the stove top, reduce heat, and let it slowly simmer for about 3 hours (depending on how well done you like your meat). After your desired cooking time, remove the brisket from the pot and let it rest. Puree the leftover marinade with a food mill (flotte Lotte) and return the contents to the pot, along with 500 ml — 16.9 oz of water. Once again, bring it to a boil.
While the meat is simmering, prepare your potatoes and cabbage by first rinsing them thoroughly. Peel the potatoes and cut them in quarters. Next, cut the cabbage in quarters and remove the core. Cut the quarters in slices about a half inch thick. Place the cabbage in the broth first and let it simmer for about 10 minutes. Next, add the potatoes to the broth with the cabbage. Let it simmer for an additional 20 more minutes.
Once everything is prepared, separate the meat and cut away any leftover fat. This should be relatively simple because after cooking the thin layer of fat will be loose and can easily be removed. Cut the meat against the grain in slices and serve on a plate. Add the potatoes and cabbage to it and your dinner made with the hotchpotch recipe brisket cabbage and potatoes is ready. Serve this meal with a side of spicy mustard.
Traditionally, this meal is made with corned beef, which is often hard to find in certain areas. Brisket works just as well, so enjoy!