The Secrets to Perfect Corned Beef & Cabbage

By Brian Lagerstrom

Ingredients

Instructions

1. Make the brine: bring the water, coarse salt, sugar, pink salt, bay leaves, mustard seeds, coriander, peppercorns and smashed garlic to a hard boil and keep it boiling for 5 minutes.
2. Pour the hot brine over the 1000 g of ice to cool it quickly, then submerge the brisket in the cooled brine and refrigerate for 5 to 7 days.
3. Rinse the brined beef to remove excess salt and pat it dry.
4. Preheat a large heavy-bottomed pot over medium-high heat, add about 2 tablespoons of high smoke-point oil and sear the beef for 4 to 5 minutes per side.
5. Add enough water to cover 90% of the beef and put the garlic sachet in the pot.
6. Bring to a boil, cover, and braise in a 275°F / 135°C oven for 5 to 7 hours, until tender: the fibres should give a little but the beef should not fall apart.
7. Move the beef to a baking dish with a couple of ladles of cooking liquid, cover with foil and keep warm in a 200°F / 95°C oven while you cook the vegetables.
8. Bring the cooking liquid back to a simmer over medium-high heat.
9. Cut the cabbage into 10 wedges through the core, halve the potatoes and cut the carrot into large obliques.
10. Add the cabbage, potatoes and carrot to the simmering liquid and poach gently over low heat (200°F / 95°C) for about 15 minutes, until the potatoes are cooked through.
11. Mix the sour cream, mayo, coarse salt, water, pepper and horseradish for the sauce.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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