Name: Corned Beef and Cabbage
Yield: 10 servings
Cuisine: Meat
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; 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

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For 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 3-½ 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 ½ 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.