Ingredients
1 tbsp. allspice
1 tbsp. cloves
1 tbsp. coriander
1 tbsp. crushed red chile flakes
1 tbsp. mustard seeds
1 tbsp. whole black peppercorns
5 bay leaves, crumbled
1 1/4 cups Kosher salt, plus more to taste
3/4 cup sugar
1 tbsp. pink salt
1 5-lb. first-cut beef brisket
4 cloves garlic
1 medium onion
3 lbs. small new potatoes, peeled
1 head green or Savoy cabbage, cored and shredded
1 tbsp. fresh lemon juice
Preparation
- Combine spices and 3 bay leaves in a 12" skillet over medium heat. Cook, swirling pan constantly, until spices are toasted and fragrant, about 3 minutes. Transfer 3/4 of the mixture (reserving rest in covered jar) to a 5-qt. pot and add 8 cups water, kosher salt, sugar, and pink salt. Bring to a simmer; remove pot from heat and let cool to room temp. Refrigerate brine until chilled. Add brisket and weigh it down with a plate so brisket is submerged. Refrigerate for 5 days.
2)Drain corned beef and rinse. Transfer beef to a 5-qt. pot along with the reserved pickling spices, garlic, and onion. Cover corned beef with cold water. Bring to a simmer over medium heat and simmer until corned beef is tender, about 1 hour. Remove pot from heat and set aside.
- Meanwhile, put potatoes into a 4-qt. pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender;drain. Put cabbage into a 3-qt. pot over medium low heat, season with salt, add lemon juice and 1/2 cup water, cover, and bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, about 30 minutes. To serve, transfer potatoes and cabbage to a large serving platter. Transfer corned beef to a cutting board, thinly slice beef across the grain and transfer to the platter. Sppon some of the cooking liquid over the beef and serve warm.
