Corned beef and vegetables
Yield: 6servings 1(4- to 5-pound) flat-cut corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick 4cups low-sodium chicken broth 4cups water 12carrots, peeled (3chopped, 9halved crosswise) 2celery ribs, chopped 1onion, peeled, quartered 3bay leaves, 1tablespoon whole black peppercorns, 1 tablespoon minced fresh thyme, 1teaspoon whole allspice 3tablespoons unsalted butter 11/2 pounds small red potatoes 1head 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 24 hours. 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-inchthick 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, 41/2 to 5hours. 2. Transfer meat to 9-by-13inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids and skim fat from liquid. Pour 1cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30minutes. 3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter and bring to simmer over mediumhigh heat. Add potatoes and simmer until they begin to soften, about 10minutes. Add carrot halves and cabbage, cover and cook until tender, 10-15minutes. 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.