Corned Beef And Cabbage

Ingredients

• 3 pounds corned beef brisket – rinsed
• 1 count onion – quartered
• 2 ribs celery – halved
• 4 cloves garlic – lightly crushed
• 2 leaves bay leaf
• 1.5 tbsp pickling spice
• 12 cups water
• 2 pounds red potatoes – halved
• 4 count carrots – cut into 2-inch pieces
• 1 head green cabbage – cored and cut into 6–8 wedges
• parsley – chopped (for serving)
• dijon mustard – for serving
• prepared horseradish – for serving

Instructions

1. Rinse the corned beef brisket under cold water to remove excess surface brine and spices.
2. Place the brisket in a large heavy pot and add the onion, celery, garlic, bay leaves, and pickling spice. Pour in the water—add more as needed so the meat is just covered by about 1 inch.
3. Bring to a gentle simmer over medium heat, then reduce to low, partially cover, and cook at a bare simmer until the brisket is fork-tender, 2.5–3 hours. Skim any foam and add hot water as needed to keep the meat submerged.
4. Transfer the brisket to a platter, tent loosely with foil, and rest 15–20 minutes to keep moist while you cook the vegetables.
5. Return the pot to a simmer. Add the red potatoes and carrots and cook until nearly tender, 15–20 minutes.
6. Add the cabbage wedges, submerging them in the broth, and simmer until the vegetables are tender but not falling apart, 10–15 minutes.
7. Slice the rested brisket against the grain into 0.25-inch-thick slices. Arrange the meat and vegetables on a warm platter and ladle a little hot cooking broth over the top.
8. Scatter with parsley and serve immediately with Dijon mustard and prepared horseradish.