Ingredients
- One 3-pound corned beef brisket (uncooked), in brine
- 16 cups cold water
- 2 bay leaves
- 2 teaspoons black peppercorns
- 4 whole allspice berries
- 2 whole cloves
- 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
- 8 small new potatoes (about 1 1/4 pounds), halved
- Freshly ground black pepper to taste
- Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)
Directions
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
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 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the 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.
Horseradish Sauce:
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 18 reviews
By aetheon
on April 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
300 proved to be way too high, totally high boil of meat shriveled it down to a cannonball.
By jneumeis
on March 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family was skeptical. Why change a good thing? Well...they loved it. The best ever! They wished I had used a larger brisket so there were more leftovers. I did use carrots and an onion. And, the horseradish sauce was awesome. Thank you for my new method to make this dish.
By eatingisgoodforlife
on March 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for an early St. Patrick's Day celebration. It was the best Corned Beef and cabbage dinner that I have ever made. Usually the corned beef is stringy and the veggies are mushy, but not this time. Everybody raved about it ! I ran right out and bought 2 more packages of corned beef to have at a later time because it was so good.
Read all 18 reviews