New England–Style Home-Corned Beef and Cabbage

By markomni

The best corned beef is made with beef we cure ourselves. Make sure to add the vegetables in two batches, based on their cooking times, for the perfect textures.

Ingredients

• CORNED BEEF:
• 1/2 cup kosher salt
• 1 tablespoon black peppercorns, freshly cracked
• 1 tablespoon dried thyme
• 2 1/4 teaspoons ground allspice
• 1 1/2 teaspoons paprika
• 2 bay leaves, crumbled
• 1 (4- to 5-pound) beef brisket, flat cut, trimmed
• VEGETABLES:
• 1 1/2 pounds carrots, peeled and halved crosswise, thick end halved lengthwise
• 1 1/2 pounds small red potatoes
• 1 rutabaga (1 pound), peeled and halved crosswise; each half cut into 6 chunks
• 1 small head green cabbage (2 pounds), uncored, cut into 8 wedges

Details

Adapted from americastestkitchen.com

Preparation

Step 1

CORNED BEEF:
Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl.

Using metal skewer, poke about 30 holes on each side of brisket. Rub each side evenly with salt mixture. Place brisket in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in 13x9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.

Rinse brisket and pat it dry. Place brisket in Dutch oven and cover brisket with water by 1 inch. Bring to boil over high heat, skimming any scum that rises to surface. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.

Adjust oven rack to middle position and heat oven to 200 degrees. Transfer meat to large platter, ladle 1 cup cooking liquid over meat, cover with aluminum foil and place in oven to keep warm.

VEGETABLES:
Add carrots, potatoes, and rutabaga to Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, about 7 minutes.

Add cabbage, increase heat to high and return to boil. Reduce heat to medium-low, cover, and simmer until all vegetables are tender, 13 to 18 minutes.

Meanwhile, remove meat from oven, transfer to carving board, and slice against grain into 1/4-inch slices. Return meat to platter. Transfer vegetables to meat platter, moisten with additional broth, and serve.