Corned Beef and Cabbage

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INGREDIENTS:

For the Brine:

∙1000g/mL water

∙250g (1 - 1 1/4 cups) coarse salt

∙100g (1/2c) granulated sugar

∙15g (2 1/2t) pink salt

∙4-5 bay leaves

∙15g (5t) mustard seeds

∙15g (2T) coriander seed

∙15g (2T) black peppercorns

∙5-6 cloves garlic, smashed

∙1000g (2.5qt) ice

∙5-6lb (2.5kg) brisket point

For the Cooking Liquid and Vegetables:

∙Water (as needed to cover the beef)

∙Garlic sachet (smashed garlic, bay leaves, coriander seeds, black peppercorns, and mustard seeds tied up in a cheesecloth)

∙1 giant carrot (200-250g/2c), cut into large obliques

∙1 small head of green cabbage, peeled and cut into 10 pieces

∙12 small red potatoes, halved

Horseradish Cream Sauce:

∙125g (1/2c) sour cream

∙75g (1/3c) mayo

∙3g (2/3t) coarse salt

∙15g (1T) water

∙Black pepper (large pinch of 12 cranks of grinder)

∙75g (5T) prepared horseradish

INSTRUCTIONS:

Brining:

1. In a saucepan, combine water, salt, sugar, pink salt, bay leaves, mustard seeds, coriander, black peppercorns, and smashed garlic. Bring to a hard boil for 5 minutes.

2. Pour the hot brine over 1000 grams of ice to cool it down quickly. Submerge the brisket into the cooled brine and refrigerate for 5-7 days.

Cooking the Corned Beef:

1. Rinse the brined beef to remove excess saltiness and pat it dry

2. Preheat a large heavy bottomed pot over medium-high. Add a generous amount of high smokepoint oil (2Tbsp or so) and sear beef for 4-5 minutes on each side.

3. Add enough water to cover 90% of the beef, and place the garlic sachet in the pot.

4. Bring to a boil, cover, and transfer to a 275°F135C oven to braise for 5-7 hours or until tender. The meat fibers should have some nice give, but the beef shouldn’t be complete falling apart.

5. Transfer the corned beef into a baking dish along with a couple of ladles full of the cooking liquid. Cover with foil and rest in 200F/95C oven to stay warm while you cook the vegetables.

Preparing the Vegetables:

1. Put the beef cooking liquid back on the stove over med-high heat to bring to a simmer.

2. Cut carrot into large obliques

3. Peel cabbage and cut in half. Cut each half into about 5 wedges, cutting through the core on each piece to hold each wedge together

4. Halve the small red potatoes.

5. Add cut cabbage, potatoes, and carrots to the simmering cooking liquid and gently poach over low heat (200F/95C) for about 15 minutes or until potatoes are cooked through.

Horseradish Cream Sauce:

Combine sour cream, mayo, salt, water, pepper, and horseradish.