Corned Beef and Cabbage
- 5- to 7-pound corned-beef brisket (discard spice packet)
- 1 medium onion, halved
- 1 medium celery stalk, halved
- 1 medium carrot, peeled and
halved
- 8 whole peppercorns
- 8 whole cloves
- 2 bay leaves
- 3 garlic cloves
- 3 sprigs of fresh rosemary
- 4 sprigs of fresh parsley
- 1 teaspoon whole mustard seeds
- Sea salt and freshly ground pepper, to taste
- 1 medium head of cabbage cut into 8 wedges, core intact
- 4 large carrots, peeled and halved
- 8 medium Yukon gold potatoes, peeled and quartered
- 6 medium onions,
peeled
- Mustard for serving
Stick the cloves into the onion halves
Add onion, celery, carrot, peppercorns, bay leaves, garlic, rosemary, parsley, and mustard seeds. Turn heat to high and bring water to a boil; then reduce heat to low and simmer until meat is fork-tender, 4 to 4 1/2 hours,
depending on thickness.
Check meat occasionally and add additional water as needed to keep it level with the meat.
Remove the corned beef to a large platter, tent loosely with
foil, and let rest.
Strain the liquid from the pot through a fine-mesh sieve covered with
cheesecloth, collecting the liquid in a large bowl.
Wipe the pot with a damp paper towel, and return the liquid to the pot and taste to check seasoning. If needed, add salt and ground pepper, then bring to a boil.
Add carrots, potatoes, and onions. Return to a boil, then reduce heat to low and
simmer, covered, until vegetables are tender, 15 to 20 minutes.
Add cabbage, return to a boil and cook until tender, 5-10 minutes.
Drain vegetables. Reserve the broth to store the
leftovers.
Slice the corned beef against the grain into 1/4-inch-thick pieces; then serve on a platter with the vegetables arranged around it.
