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Corned Beef and Cabbage

Corned Beef and Cabbage

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

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

Method
 

Prepare Corned Beef:
  1. In a large Dutch oven (about 10-quart), place the corned beef along with thyme, coriander, and bay leaves.
  2. Add enough cold water to cover the beef by 1 inch (10 to 12 cups).
  3. 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.
  4. Continue cooking until the beef is fork-tender, approximately 2 hours.
Add Vegetables:
  1. Introduce cabbage, potatoes, carrots, turnips, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper to the beef mixture.
  2. Increase the heat to medium-high and cook, partially covered, until the vegetables are al dente, about 25 to 30 minutes.
  3. Remove from heat and let it stand, covered, until the vegetables are fork-tender, approximately 10 minutes.
Prepare Mustard Sauce:
  1. 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:
  1. Transfer the corned beef to a cutting board and slice against the grain into 1/2-inch-thick slices.
  2. Transfer the sliced beef and vegetables to a platter, discarding bay leaves and thyme sprigs.
  3. Spoon 1/4 cup of the cooking liquid over the beef and vegetables.
  4. Garnish with additional parsley and serve with the prepared mustard sauce.
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