New England–Style Home-Corned Beef and Cabbage

 

New England–Style Home-Corned Beef and Cabbage

Leave a bit of fat attached to the brisket for better texture and flavor. A similar size point-cut brisket can be used in this recipe. The meat is cooked fully when it is tender, the muscle fibers have loosened visibly, and a skewer slides in with minimal resistance. Serve this dish with horseradish, either plain or mixed with whipped cream or sour cream, or with grainy mustard.

Ingredients

CORNED BEEF

• 1/2cup kosher salt
• 1tablespoon cracked black peppercorns
• 1tablespoon dried thyme
• 2 1/4teaspoons ground allspice
• 1 1/2teaspoons paprika
• 2 bay leaves, crumbled
• 1(4- to 5-pound) beef brisket, flat cut, trimmed

VEGETABLES

• 1 1/2pounds carrots, peeled and halved crosswise, thick end halved lengthwise
• 1 1/2pounds small red potatoes
• 1 rutabaga (1 pound), peeled and halved crosswise; each half cut into 6 chunks
• 1small head green cabbage (2 pounds), uncored, cut into 8 wedges

Instructions

• 1. FOR THE CORNED BEEF: Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl.
• 2. Using metal skewer, poke about 30 holes on eachside of brisket. Rub each side evenly with salt mixture. Place brisket in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in 13 by 9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
• 3. Rinse brisket and pat it dry. Place brisket in Dutch oven and cover brisket with water by 1 inch. Bring to boil over high heat, skimming any scum that rises to surface. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.
• 4. Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm.
• 5. FOR THE VEGETABLES: Add carrots, potatoes, and rutabaga to Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes.
• 6. Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes. 7. Meanwhile, remove meat from oven, transfer to carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth, and serve.