Today's Coastal Cooking recipe is courtesy of Chef Nicholas Violette from La Forge Restaurant via our weekly Rhode Show segments, which premiere Tuesdays at 9am.


What You Need
  • 6-8 lbs flat cut corned beef brisket
  • 3-4 lbs white creamer potatoes
  • 2 lbs peeled baby carrots
  • 1-2 lbs peeled pearl onions or 2 medium white onions rough chop
  • 2 heads green cabbage cored & quartered
  • 3 tbsp. minced garlic
  • 2 cups brown sugar
  • 3 tbspn. pickling spice
  • 5 qts. water
How to make it

Place brisket in water with brown sugar, garlic, pickling spice and water. Bring to a slow boil and cook for 3-4 hours until fork tender. Remove brisket. Add potatoes to liquid and cook for 20 minutes. Add carrots and onions. Cook for 10-15 minutes. Add cabbage and cook for 7-10 minutes. Trim and slice brisket and serve with boiled vegetables and broth.