Corned Beef and Cabbage
If you like, plan ahead and corn your own brisket: In a bowl, combine 8 cups water, 1 1/2 cups kosher salt, 1/2 cup sugar, 3 Tbs. pickling spices and 3 garlic cloves, crushed. Stir until the salt and sugar are dissolved. Submerge one 4-lb. brisket in the mixture, cover and refrigerate for 5 to 8 days. Remove the brisket, rinse well under cold water and then proceed with the recipe.
- 3 fresh thyme sprigs
- 5 fresh flat-leaf parsley sprigs
- 3 1/2 to 4 lb. corned beef brisket
- 2 bay leaves
- 1 tsp. peppercorns
- 12 white boiling onions or 3 small white onions, cut into wedges
- 6 large or 12 small carrots, cut into large chunks or left whole if
- 2 lb. small red-skinned or mixed-colored new potatoes
- 1 small head green cabbage, cut into 6 to 8 wedges
- 1 cup heavy cream
- 3 Tbs. prepared horseradish
- Salt, to taste
Tie the thyme and parsley sprigs together with kitchen string. Rinse the brisket, put it in a large, heavy pot and add water to cover by 1 inch. Bring to a boil over medium-high heat, skimming off any foam from the surface. Add the herb bundle, bay leaves and peppercorns, reduce the heat to medium-low, cover and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours.
Add the onions, carrots, potatoes and cabbage wedges and return the liquid to a simmer. Cook until the vegetables and brisket are fully tender, about 25 minutes.
Meanwhile, in a bowl, whip the cream until soft peaks form. Fold in the horseradish, then season with salt. Cover and refrigerate the horseradish cream until ready to serve.
Using a slotted spoon, transfer the vegetables to a large platter. Transfer the brisket to a cutting board. Cut the meat across the grain and arrange on the platter with the vegetables. Serve immediately and pass the horseradish cream on the side. Serves 6 to 8.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).