Corned beef and vegetables Yield:
6 servings
1(4- to 5-pound) flat-cut corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled, quartered
3 bay leaves, 1 tablespoon whole black peppercorns, 1 tablespoon minced fresh thyme, 1 teaspoon whole allspice 3tablespoons unsalted butter
11/2 pounds small red potatoes
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges; see cook's notes Pepper
Cook's notes: Cook's Country suggests using a flat-cut corned beef brisket, not point-cut; it's more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.
To make ahead: Prepare corned beef through Step 2. Refrigerate moistened beef and cooking liquid separately for up to 24hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into 1/4-inch-thick slices and place in baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with Step 3.
PROCEDURE
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine corned beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice in Dutch oven.
Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hours.
2. Transfer meat to 9-by-13-inch baking dish. Strain cooking liquid through finemesh strainer into large bowl, discard solids and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover and cook until tender, 10-15 minutes. Transfer vegetables to serving platter and season with pepper to taste. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.
Source: americastestkitchen.com