Total Time: 2 ½ hours, plus brining time
Active Time: 10 minutes
Makes: 6 – 8 servings
Ingredients:
For the brine:
• 6 cups water
• ¾ cup kosher salt
• ⅓ cup packed light brown sugar
• ¼ cup pickling spice
• 1 (5-pound) beef brisket
For the corned beef, cabbage, and sauce:
• 1 medium yellow onion, quartered
• 3 large carrots, peeled and cut crosswise into thirds
• 6 medium garlic cloves, smashed
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard
• 1 teaspoon freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 medium head green cabbage, cut through the core into 6 wedges
Method:
For the brine:
- Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.
- Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2½ gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.
For the corned beef, cabbage, and sauce:
- Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 – 3 hours.
- Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.
- Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 – 15 minutes.
- Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.
http://www.chow.com/recipes/18629-corned-beef-and-cabbage-with-horseradish-cream-sauce