Happy St. Patrick’s Day! Celebrate with the Irish classic corned beef and cabbage. If you’re unable to find a corned beef brisket, plan ahead and make your own: In a bowl, combine 8 cups (64 fl. oz./2 l) water, 1 1/2 cups (12 oz./ 375 g) kosher salt, 1/2 cup (4 oz./125 g) sugar, 3 Tbs. pickling spices and 3 crushed garlic cloves. Stir until the salt and sugar are dissolved, then submerge a 4-lb. (2-kg) brisket in the mixture, cover and refrigerate for 5 to 8 days. Remove the brisket, rinse well under cold water and then proceed with the recipe.
Corned Beef & Cabbage
3 fresh thyme sprigs
5 fresh flat-leaf parsley sprigs
3 1⁄2 to 4 lb. (1.75 to 2 kg) corned beef brisket
2 bay leaves
1 tsp. peppercorns
12 white boiling onions or 3 small white onions cut into wedges
6 large or 12 small carrots, cut into large chunks or left whole if small
2 lb. (1 kg) small red-skinned or mixed-colored new potatoes
1 small head green cabbage, cut into 6 to 8 wedges
1 cup (8 fl. oz./250 ml) heavy cream
3 Tbs. prepared horseradish
Tie the thyme and parsley sprigs together with kitchen string. Rinse the brisket, put it in a large, heavy pot and add water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat, skimming off any foam from the surface. Add the herb bundle, bay leaves and peppercorns, reduce the heat to medium-low, cover and simmer gently until the brisket is almost tender, 2 1⁄2 to 3 hours.
Add the onions, carrots, potatoes and cabbage wedges and return the liquid to a simmer. Cook until the vegetables and brisket are fully tender, about 25 minutes. Meanwhile, in a bowl, whip the cream until soft peaks form. Fold in the horseradish, then season with salt. Cover and refrigerate the horseradish cream until ready to serve.
Using a slotted spoon, transfer the vegetables to a large platter. Transfer the brisket to a cutting board. Cut the meat across the grain and arrange on the platter with the vegetables. Serve, passing the horseradish cream on the side. Serves 6 to 8.
Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.