Classic Corned Beef and Cabbage

Adapted from https://www.simplyrecipes.com/recipes/classic_corned_beef_and_cabbage/

I made this.

Servings: 6

INGREDIENTS

For the corned beef:

1 flat-cut corned beef brisket (about 4 pounds)
1/4 teaspoon mustard seed
1/4 teaspoon coriander seed
1/8 teaspoon whole cloves
1/8 teaspoon whole peppercorns
2 to 3 bay leaves
1 large onion, peeled and quartered
6 Yukon Gold potatoes (about 1 pound), halved, or quartered, if large
1 small head cabbage (about 1 3/4 pounds), outer tough leaves removed and cut into 6 wedges
12 slender carrots (about 1 pound), peeled and left whole
2 teaspoons kosher salt
2 tablespoons chopped fresh parsley, for garnish
Dijon or grainy mustard, for serving

For the horseradish sauce (Optional):

1 cup sour cream
3 tablespoons whole milk
1 tablespoon lemon juice, or more to taste
1 tablespoon prepared horseradish in brine, or more to taste
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh parsley

STEPS

Make the horseradish sauce (optional):

1) In a bowl, stir the sour cream and milk together until blended. Stir in the lemon juice, horseradish, and mustard. Add the salt, pepper, and parsley, and taste. Add more horseradish or lemon juice, if you like. Cover and set in the refrigerator until ready to serve.

Preheat the oven:

1) Preheat the oven to 325°F.

Prepare the meat for braising:

1) Discard the spice packet that came with the beef. In a Dutch oven or other large, heavy-bottomed pot, place the brisket, mustard seed, coriander seed, cloves, peppercorns, bay leaves, and onion quarters. Add enough cold water to just cover the meat.

Braise the meat:

1) Over medium heat on the stovetop, bring the water to a boil. Cover the pot and place in the oven for 3 1/2 hours, or until the beef is very tender when pierced with a fork. Remove the meat from the broth with tongs and transfer it to a shallow baking dish or baking sheet.

Glaze the meat:

1) Mustard + honey + a splash of apple cider vinegar

Mustard + brown sugar + a little horseradish for some bite

Brown the meat:

1) Increase the oven temperature to 425°F. Place the corned beef in the oven with a ladle of stock, and bake for 10 to 15 minutes, or until the top browns. Transfer the meat to a cutting board, cover with foil to keep warm, and let rest while you cook the vegetables. Turn off the oven.

Strain the stock, cook the vegetables, and slice the meat:

1) In a fine mesh strainer, strain the stock and return it to the pot. Add the salt. With a ladle, skim the fat that rises to the top. Bring it to a boil.

Add the potatoes and adjust the heat to a simmer. Cook for 5 minutes. Add the cabbage wedges and carrots, cover and bring to a simmer again. Cook for 15 to 20 minutes, or until the potatoes, carrots, and cabbage are tender.

Transfer them to a deep platter, cover with foil, and keep them warm in the turned-off oven.

Slice and serve the corned beef:

1) Slice the beef across the grain into 1/4-inch thick slices. Transfer them to the platter with the vegetables, and spoon a few ladles of stock over the meat and vegetables. Sprinkle with chopped parsley. Serve with mustard and/or horseradish sauce.