← Nouns Cooking · American

Ingredients

• 1.8 kg raw corned beef brisket, with its spice packet, rinsed
• 1 Onion, quartered
• 4 cloves Garlic, smashed
• 2 Bay leaves
• 1 tsp black peppercorns
• 1 tsp Mustard seeds (optional)
• 900 g small waxy potatoes, halved
• 6 Carrot, cut into 5 cm chunks
• 3 small turnips or parsnips, cut into chunks (optional)
• 1 small green cabbage, cut into 6 wedges through the core
• 2 tbsp Parsley, chopped
• mustard and horseradish, to serve

Method

1. Put the corned beef in a large pot with the onion, garlic, bay leaves, peppercorns, mustard seeds and the contents of the spice packet. Cover with cold water by about 5 cm.
2. Bring to the boil over high heat, skim off any foam, then lower the heat so it barely bubbles. Cover and simmer for 3 hours, until a fork slides in easily.
3. Lift the beef onto a board, cover with foil and let it rest while you cook the vegetables in the same broth.
4. Bring the broth back to a simmer and add the potatoes, carrots and turnips. Cook for 10 min, then add the cabbage wedges and cook for 12–15 min more, until everything is tender.
5. Slice the beef thinly across the grain. Arrange it on a platter with the vegetables, spoon over a little hot broth and scatter with parsley. Serve with mustard and horseradish.

Tips

• Corned beef is salty: taste the broth before adding any salt, and never add salt to the pot at the start.
• Leftovers make the best corned beef hash or Reuben sandwiches the next day.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks The Modern Proper