Corned Beef with Vegetables

Directions

• 1)

  For The Corned Beef: Trim fat on surface of brisket to 1/8 inch. Dissolve salt, sugar, and curing salt in 4 quarts water in large container. Add brisket, 3 garlic cloves, 4 bay leaves, allspice berries, 1 tablespoon peppercorns, and coriander seeds to brine. Weigh brisket down with plate, cover, and refrigerate for 6 days.

• 2)

  Adjust oven rack to middle position and heat oven to 275°F. Remove brisket from brine, rinse, and pat dry with paper towels. Cut 8-inch square triple thickness of cheesecloth. Place remaining 3 garlic cloves, remaining 2 bay leaves, and remaining 1 tablespoon peppercorns in center of cheesecloth and tie into bundle with kitchen twine. Place brisket, spice bundle, and 2 quarts water in Dutch oven. (Brisket may not lie flat but will shrink slightly as it cooks.)

• 3)

  Bring to simmer over high heat, cover, and transfer to oven. Cook until fork inserted into thickest part of brisket slides in and out with ease, 2 1/2 to 3 hours.

• 4)

  Remove pot from oven and turn off oven. Transfer brisket to large ovensafe platter, ladle 1 cup of cooking liquid over meat, cover, and return to oven to keep warm.

• 5)

  For The Vegetables: Add carrots and potatoes to pot and bring to simmer over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, 7 to 10 minutes.

• 6)

  Add cabbage to pot, increase heat to high, and return to simmer. Reduce heat to low, cover, and simmer until all vegetables are tender, 12 to 15 minutes.

• 7)

  While vegetables cook, transfer beef to cutting board and slice 1/4 inch thick against grain. Return beef to platter. Using slotted spoon, transfer vegetables to platter with beef. Moisten with additional broth and serve.