Corned Beef and Cabbage - Cooks Illustrated

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim fat on surface of brisket to 1/8 inch. In a large container, dissolve salt, sugar and curing salt in 4 quarts of water. Add brisket, 3 garlic cloves, 4 bay leaves, allspice berries, 1 tablespoon peppercorns and the coriander seeds to brine. Weigh brisket down with a plate, cover and refrigerate for six days.

Step 2

Adjust oven rack to middle position. Heat oven to 275 degrees. Remove brisket from brine, rinse and pat dry with paper towels. Cut a triple-thickness, 8-inch square of cheesecloth. Place remaining 3 garlic cloves, 2 bay leaves and 1 tablespoon peppercorns in the center of the cheesecloth, and tie into a bundle with twine. Place brisket, spice bundle and 2 quarts of water into a Dutch oven. (Brisket may not lie flat, but will shrink slightly as it cooks.)

Step 3

Bring to a simmer over high heat, cover and transfer to oven. Cook until fork inserted into the thickest part of the brisket slides in and out with ease, 2½ to 3 hours.

Step 4

Turn off oven. Transfer brisket to a large oven-safe platter, ladle 1 cup of cooking liquid over meat, cover and return to oven to keep warm.

Step 5

For the vegetables: Add carrots and potatoes to the pot and bring to a simmer over high heat. Reduce heat to medium-low, cover and simmer until vegetables begin to soften, 7 to 10 minutes.

Step 6

Add cabbage to pot, increase heat to high and return to a simmer. Reduce heat to low, cover and simmer until all the vegetables are tender, 12 to 15 minutes.