Corned Beef & Cabbage

Preheat oven to 300ºF

Ingredients

one 3 lb. corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 tsp. black peppercorns
4 whole allspice berries
2 whole cloves
½ large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1¼ lbs), halved
freshly ground black pepper

Method

Place the corned beef in a colander in the sink and rinse well under cold running water. Then place the corned beef in a large Dutch oven with a tight fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 min. Using a slotted spoon, transfer cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Serves 6