Corned Beef and Cabbage

Ingredients

• 4½-5 lb beef brisket, flat cut
• 4 qt water
• ¾ C salt, for brining
• ½ C packed brown sugar
• 2 tsp pink curing salt #1, for brining
• 6 garlic cloves, peeled
• 6 bay leaves
• 5 allspice berries
• 2 tbs peppercorns
• 1 tbs coriander seeds

Directions

Corned Beef

1. Prep Brine: Trim brisket if needed. Dissolve salt, sugar, and curing salt in water. Add brisket, garlic, bay leaves, allspice, peppercorns, and coriander. Weigh down, cover, and refrigerate for six days.
2. Prep for Cooking: Remove brisket from brine, rinse, and pat dry. Make a small bundle with remaining garlic, bay leaves, and peppercorns wrapped in cheesecloth.
3. Start Cooking: Place brisket, spice bundle, and 2 quarts of water in a Dutch oven. Bring to a simmer on the stovetop.
4. Braise: Cover and transfer to a 275°F oven. Cook until fork‑tender, about 2½ to 3 hours.
5. Hold Warm: Remove brisket to a platter and turn off the oven, ladle 1 C cooking liquid overtop, cover, and return to the warm oven until service
6. Serve: Slice and serve with cooking liquid.

Vegetables

1. Cook Vegetables: Add carrots and potatoes to the pot and bring to a simmer over high heat. Reduce heat, cover, and cook until they begin to soften, about 7-10 minutes.
2. Add Cabbage: Stir in cabbage. Bring back to a simmer, then reduce heat, cover, and cook until all vegetables are tender, about 12-15 minutes.
3. Slice Meat: While vegetables cook, transfer beef to a cutting board and slice against the grain.
4. Combine & Serve: Arrange beef and vegetables on a platter, moisten with broth, and serve hot.

Chef's Notes

• Choose a brisket that is evenly thick to ensure consistent curing.
• Use pink curing salt #1, also called Prague Powder #1 or Insta Cure #1, along with regular salt. Adjust salt amounts depending on the type used.
• Allow about 6 days for the beef to cure properly, using cheesecloth as needed.
• The cured brisket will appear gray before cooking and turn pink once cooked

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