Corned Beef and Cabbage

To cure the beef: Trim all but 1/8″ of fat from the outside of the brisket. Add 4 quarts of water to a large container (should be large enough to completely immerse the brisket). Add the curing salt, salt, and brown sugar – stir until everything is dissolved. Add 3 garlic cloves, 4 bay leaves, allspice berries, 1 TB of peppercorns, and coriander seeds to brine. Add the brisket and weigh it down with a heavy plate. Cover and refrigerate for 2 to 6 days. The meat will turn gray on the outside, but will change to pink when it’s cooked.

Preheat oven to 275 degrees. Remove beef from the brine and rinse. Make a spice bundle by stacking 3 8″ squares of cheesecloth and placing 3 garlic cloves, 2 bay leaves, and 1 TB of peppercorns in the center. Tie the bundle securely with kitchen twine. Place the brisket, spice bundle, beer, and 1 1/2 cups of water in a heavy dutch oven. Over high heat, bring everything to a simmer; cover and transfer to the oven. Bake until a fork easily slides into the meat – about 2 1/2 hours to 3 hours.

Remove the brisket to heat safe, covered, baking dish, and add 1 cup of cooking liquid. Transfer to the oven to keep warm.

Add a steamer basket to the Dutch oven and place over high heat. Once the liquid is boiling, reduce heat to medium-low and add potatoes. Cook for 5 minutes, covered. Add the carrots and cook, covered for another 5 minutes. Add the cabbage wedges and cook for another 10 – 15 minutes, or until the cabbage is cooked through.

While the cabbage is cooking, slice the beef, across the grain in 1/4″ – 1/2″ pieces. Transfer to a serving platter and slightly moisten with cooking liquid. Transfer the cooked vegetables to the platter; season with salt and pepper to taste.