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Corned Beef and Cabbage

Corned Beef and Cabbage

"Experience the heartwarming tradition of Corned Beef and Cabbage, where each bite carries the essence of Irish culinary heritage." 
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Ingredients
  

  • 1 4-pound corned beef brisket, center cut
  • 4 5-inch thyme sprigs
  • 2 teaspoons whole coriander seeds
  • 3 dried bay leaves
  • 1 small about 2 pounds head green cabbage, cut into 3-inch wedges, leaving core intact
  • 1 1/2 pounds baby potatoes scrubbed, halved lengthwise if large
  • 6 medium 2 ounces each carrots, peeled, halved crosswise diagonally, and halved lengthwise, if large
  • 3 medium 4 ounces each purple-top turnips, peeled and cut into eighths
  • 2 teaspoons kosher salt divided
  • 3/4 teaspoon black pepper divided
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped fresh flat-leaf parsley plus more for garnish
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon country Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce

Instructions
 

Prepare Corned Beef:

  • In a large Dutch oven (about 10-quart), place the corned beef along with thyme, coriander, and bay leaves.
  • Add enough cold water to cover the beef by 1 inch (10 to 12 cups).
  • Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium and cook, partially covered. Occasionally skim off any foam that rises to the surface.
  • Continue cooking until the beef is fork-tender, approximately 2 hours.

Add Vegetables:

  • Introduce cabbage, potatoes, carrots, turnips, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper to the beef mixture.
  • Increase the heat to medium-high and cook, partially covered, until the vegetables are al dente, about 25 to 30 minutes.
  • Remove from heat and let it stand, covered, until the vegetables are fork-tender, approximately 10 minutes.

Prepare Mustard Sauce:

  • In a small bowl, combine sour cream, parsley, whole-grain mustard, Dijon mustard, Worcestershire sauce, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Serve:

  • Transfer the corned beef to a cutting board and slice against the grain into 1/2-inch-thick slices.
  • Transfer the sliced beef and vegetables to a platter, discarding bay leaves and thyme sprigs.
  • Spoon 1/4 cup of the cooking liquid over the beef and vegetables.
  • Garnish with additional parsley and serve with the prepared mustard sauce.