New England–Style Corned Beef And Cabbage

Submitted by: admin on April 2, 2020

Serves 8 To 10

Ingredients

1⁄2 cup kosher salt
1 tablespoon black peppercorns, cracked
1 tablespoon dried thyme
2-1⁄4 teaspoons ground allspice
1-1⁄2 teaspoons paprika
2 bay leaves, crumbled
1 (4- to 6- pound) beef brisket, preferably point cut, trimmed, rinsed, and patted dry
7–8 pounds vegetables, chosen from categories below
SLOWER-COOKING VEGETABLES
Carrots, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise
Rutabagas (small), peeled and halved crosswise; each half cut into 6 chunks
Turnips, peeled and quartered
Red potatoes (small), scrubbed and left whole
Boiling onions (small), peeled and left whole
FASTER-COOKING VEGETABLES
Green cabbage (1 small head), uncored and cut into 6 to 8 wedges
Parsnips, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise
Brussels sprouts, trimmed

Instructions

  1. Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in small bowl. Poke brisket about 30 times per side with fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it, cover with second, similar-size pan, and weight with 2 bricks or heavy cans. Refrigerate 5 to 7 days, turning once a day.
  2. Rinse brisket and pat it dry. Place brisket in large stockpot, add water to cover, and bring to boil, skimming the surface. Cover and simmer until skewer inserted in thickest part of brisket slides out easily, 2 to 3 hours.
  3. Heat oven to 200 degrees. Transfer meat to large platter and ladle about 1 cup cooking liquid over top to keep it moist. Cover with aluminum foil and set in oven.
  4. Add vegetables from category 1 to pot and bring to boil; cover and simmer until vegetables begin to soften, about 10 minutes. Add vegetables from category 2 and bring to boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.
  5. Meanwhile, remove meat from oven and slice across grain into 1⁄4-inch slices. Transfer vegetables to platter, drizzle with broth, and serve.

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