Corned Beef & Cabbage
from William Sonoma's One Pot of the Day (2012)
- 3 sprigs fresh thyme
- 5 sprigs fresh flat-leaf parsley
- 3 1/2-4 lb corned beef brisket
- 2 bay leaves
- 1 tsp peppercorns
- 12 white boiling onions or 3 small white onions cut into wedges
- 6 large or 12 small carrots, cut into large chunks or left whole if small
- 2 lb small red-skinned or mixed-colored new potatoes
- 1 small head green cabbage, cut into 6-8 wedges
- 1 cup heavy cream
- 3 tbsp prepared horseradish
- Tie the thyme and parsley sprigs together with kitchen string. Rinse the brisket, put it in a large, heavy pot, and add water to cover by 1 inch. Bring to a boil over medium-high heat, skimming off any foam from the surface. Add the herb bundle, bay leaves, and peppercorns, reduce the heat to medium-low, cover, and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours.
- Add the onions, carrots, potatoes, and cabbage wedges and return the liquid to a simmer. Cook until the vegetables and brisket are fully tender, about 25 minutes.
- Meanwhile, in a bowl, whip the cream until soft peaks form. Fold in the horseradish, then season with salt. Cover and refrigerate the horseradish cream until ready to serve.
- Using a slotted spoon, transfer the vegetables to a large platter. Transfer the brisket to a cutting board. Cut the meat across the grain and arrange on the platter with the vegetables. Serve, passing the horseradish cream on the side.