Perfect Corned Beef and Cabbage

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Step 1

Brining: 1. In a saucepan, combine water, salt, sugar, pink salt, bay leaves, mustard seeds, coriander, black peppercorns, and smashed garlic (0:21). Bring to a hard boil for 5 minutes (1:04). 2. Pour the hot brine over 1000 grams of ice to cool it down quickly (1:17). 3. Submerge the brisket into the cooled brine and refrigerate for 5-7 days (2:33). Cooking the Corned Beef: 1. Rinse the brined beef to remove excess saltiness and pat it dry (2:52). 2. Preheat a large heavy-bottomed pot over medium-high heat. Add a generous amount of high smokepoint oil (2Tbsp or so) and sear beef for 4-5 minutes on each side (3:55). 3. Add enough water to cover 90% of the beef, and place the garlic sachet in the pot (4:22). 4. Bring to a boil, cover, and transfer to a 275°F/135°C oven to braise for 5-7 hours or until tender (4:37). The meat fibers should have some nice give, but the beef shouldn’t be completely falling apart (6:12). 5. Transfer the corned beef into a baking dish along with a couple of ladles full of the cooking liquid. Cover with foil and rest in 200°F/95°C oven to stay warm while you cook the vegetables (6:26). Preparing the Vegetables: 1. Put the beef cooking liquid back on the stove over medium-high heat to bring to a simmer (6:42). 2. Cut carrot into large obliques (6:59). 3. Peel cabbage and cut in half. Cut each half into about 5 wedges, cutting through the core on each piece to hold each wedge together (7:42). 4. Halve the small red potatoes (8:09). 5. Add cut cabbage, potatoes, and carrots to the simmering cooking liquid and gently poach over low heat (200°F/95°C) for about 15 minutes or until potatoes are cooked through (8:20). Horseradish Cream Sauce: Combine sour cream, mayo, salt, water, pepper, and horseradish (9:43).