Corned beef and cabbage

You don't need Irish blood to enjoy this Irish classic. This brisket is so mouthwatering, it will leave you saying, "Erin go bragh"!

Despite its starring role on St. Patrick's Day tables, the true origin of corned beef remains shrouded in mystery. Many believe it emerged from British and Irish kitchens of the 17th century. Interestingly, its association with St. Patrick's Day wasn't cemented until its arrival in America. The name itself harkens back to Old English, where "corn" referred to any small, hard grain - fitting, as the meat was once preserved by packing it in coarse salt "corns" before refrigeration existed.

Beef brisket comes from the lower breast or pectoral muscles of a cow, and is a somewhat tough cut with lots of connective tissue. But when brined, then cooked low and slow, it undergoes a magical transformation. Infused with savory spices and tenderized by the salt, it emerges fork-tender and bursting with flavor. (Read our post on the Science Behind Brining Meat for more information.) While it may be the center of your St. Patrick's Day festivities, corned beef is a versatile dish that can turn any Sunday dinner into a special occasion.

Ingredients

For the brine

• Beef brisket, 4-5 pounds (2-3 kilos)

• 1 cup (240g) Kosher salt

• 1 tlbs (18g) pink curing salt*

• 1/2 (110g) cup sugar

• 1 tsp (1g) coriander seeds

• 1 tsp (4g) yellow mustard seeds

• 1 tsp (3g) whole peppercorns

• 1 cinnamon stick

• 4 bay leaves

• 8 whole cloves

For cooking the brisket

• 1 onion cut into large pieces

• 2 celery stalks cut into large pieces

• 1 carrot cut into large pieces, plus 3-4 carrots peeled and quartered

• 3-4 parsnips peeled and quartered

• 1 pound (500g) boiling potatoes

• 1 head cabbage, cut into 8 wedges (leave core so that the wedges remain intact once cooked)

• 1 bunch Italian parsley finely chopped

• 2 tlbs (50g) melted butter

Directions

1. Prepare the brine by bringing 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices. Let cool completely. Place brisket in a zip lock bag, and pour cooled brine over meat. Refrigerate 5 days.

2. Before cooking, rinse the brisket and place in a large pot. Add onion, celery and carrot, and enough water to cover by 2 inches. Bring to a boil, then reduce heat to simmer until very tender, 3 to 3 1/2 hours.

3. Once cooked, transfer the brisket to a cutting board and tent with foil. Reserve the liquid in the pot.

4. Strain the liquid and return to pot. Add the potatoes cabbage wedges, and simmer until cooked through, about 25-30 minutes.

5. Meanwhile, in a separate pot with a steamer basket, steam the carrots and parsnips until tender, about 15 minutes.

6. In a small saucepan, melt the butter and add the chopped parsley.

7. Once all of your vegetables are cooked, trim excess fat from the brisket, and thinly slice it against the grain. Transfer to a heated platter with the cooked vegetables. Pour melted butter and parsley over the vegetables.

8. Serve the brisket with whole grain mustard and horseradish cream.

*Pink curing salt contains sodium nitrite which helps to block the growth of botulism-causing bacteria, and also gives cured meats such as Corned Beef, their signature flavor and pink color.