Corned Beef and Cabbage
I was so surprised with how much I loved this dish. I used to think it was just boiled meat and veggies but I have realized it is so much more than that. It’s so easy to make and so delicious. Try this for St. Paddy’s day or just because you want to.
Ingredients
FOR THE BRINE:
- 1000 mL water
- 250 g kosher salt, 1 – 1 1/4
- 100 g granulated sugar, 1/2c
- 15 g #1 pink salt, 2 1/2t
- 4-5 bay leaves
- 15 g mustard seeds, 5t
- 15 g coriander seed, 2T
- 15 g black peppercorns, 2T
- 5-6 cloves garlic, smashed
- 1000 g ice, 2.5qt
- 2 ½ kg brisket point, 2.5kg
FOR THE COOKING LIQUID AND VEGETABLES:
- water, as needed to cover the beef
- garlic sachet, Ingredients listed below
- 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:
HORSERADISH CREAM SAUCE:
- 125 g sour cream, 1/2c
- 75 g mayonnaise, 1/3c
- 3 g kosher salt, 2/3t
- 15 g water, 1T
- black pepper, large pinch of 12 cranks of grinder
- 75 g prepared horseradish, 5T
GARLIC SACHET
- 4-5 cloves smashed garlic, bay leaves, coriander seeds, black peppercorns, and mustard seeds tied up in a cheesecloth
- 2-3 bay leaves
- 5 g whole coriander seeds
- 5 g whole black peppercorns
- 5 g whole mustard seeds
- a piece of cheese cloth big enough to hold all ingredients
Instructions
Brining:
- 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.
- 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:
- Rinse the brined beef to remove excess saltiness and pat it dry.
- 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.
- Add enough water to cover 90% of the beef, and place the garlic sachet in the pot.
- Bring to a boil, cover, and transfer to a 275°F/135°C 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.
- 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 200°F/95°C oven to stay warm while you cook the vegetables.
Preparing the Vegetables:
- Put the beef cooking liquid back on the stove over med-high heat to bring to a simmer.
- Cut carrot into large obliques.
- 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.
- Halve the small red potatoes.
- Add cut cabbage, potatoes, and carrots to the simmering cooking liquid and gently poach over low heat (200°F/95°C) for about 15 minutes or until potatoes are cooked through.
HORSE RADISH CREAM SAUCE:
- Combine sour cream, mayo, salt, water, pepper, and horseradish.
TO BUILD YOUR PLATE:
- Once everything is ready, slice the corned beef into ¾" slices.
- To build your plate, load up a generous portion of vegetables, a slice or two of corned beef and top it all with the horse radish sauce.
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