Watch this video: Corned Beef and Cabbage
Yield:
10 servingsFor the brine:
Ingredients
1-1/2 cups kosher salt
1 gallon water
1/2 cup brown sugar
1 teaspoon coriander seeds, crushed
1 tablespoon mustard seeds
1 teaspoon whole black peppercorns
4 dried bay leaves, crushed
8 thyme stems
1 teaspoon red-pepper flakes
8 garlic cloves, crushed
5- to 6-pound “flat-cut” beef brisket
Instructions
In a large pot, stir together salt and water until salt dissolves. Stir in sugar, coriander, mustard, peppercorns, bay leaves, thyme, pepper flakes, and garlic. Add beef and submerge. Place a small plate on top of the beef to keep it under water. Cover pot and refrigerate 7 days.
For the corned beef:
Ingredients
1 medium onion, halved
1 medium celery stalk, halved
1 medium carrot, peeled and halved
1 medium cabbage head, cut into 8 wedges, core intact (so that leaves don’t fall off)
1/4 cup olive oil (approx.), divided
1 pound baby carrots
Kosher or sea salt
Freshly ground black pepper
1/2 pound Brussels sprouts, trimmed and cut in half
1 pound small red potatoes, quartered
3 or 4 turnips, peeled and quartered
Dijon mustard
Instructions
Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3-1/2 hours.
Transfer corned beef to a cutting board. Tent with foil, and let rest 30 minutes.
Heat oven to 400 degrees.
Discard remaining solids from broth and strain. Discard all but 1/2 cup broth.
In a large bowl, add cabbage and drizzle with olive oil to coat lightly. Arrange in a single layer on a foil-lined baking sheet. Add baby carrots to the bowl, drizzle with oil, and season with salt and pepper. Add to the foil-lined baking sheet and place in oven.
Repeat with Brussels sprouts, potatoes, turnips, and any other vegetables you choose to roast. Arrange them in single layers on a foil-lined baking sheets and place in oven. Try to place vegetables with similar cooking times on the same baking sheet.
Turn vegetables every 15 minutes or so until well-browned. Remove to a platter once they’re cooked and tent with foil.
Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
