3 medium carrots, halved lengthwise and cut into 4-inch pieces
3 pound corned beef, rinsed
3 TBSP horseradish mustard
1 TSBP raw honey
POTATOES:
1 1/2 pounds baby red potatoes
1 1/2 tsp salt
CABBAGE:
1 TBSP olive oil
1 medium head green cabbage, cored and shredded
1 medium yellow onion, diced
1/4 tsp ground coriander
1 TBSP unsalted butter
1 TSBP apple cider vinegar
salt & freshly ground black pepper
DIRECTIONS
BEEF AND CARROTS:
Preheat the oven to 300°F.
Lay the carrots into a large baking dish and place the beef on top of the carrots fat-side up then wrap tightly with the foil.
Bake in the oven for 3 hours.
Take the beef out of the oven then transfer the beef and carrots next to each other onto a rimmed baking sheet in a single layer, reserving the liquid in the baking dish and set aside.
In a small bowl mix together the mustard and honey then brush the mixture onto the carrots and beef.
Turn the oven to broil.
Broil the beef and carrots until well browned and slightly charred, 5 to 10 minutes.
POTATOES:
Place the potatoes in a large pot and cover with cold water then stir in 1 tsp salt and bring to a boil over medium-high heat.
Boil the potatoes until just about tender, about 15 minutes, then drain and set aside.
CABBAGE:
Heat the oil in a dutch oven over medium-high heat.
Add the cabbage, onion and coriander to the dutch oven and cook, stirring occasionally, for about 1 minute.
Pour the reserved liquid from the beef into the dutch oven with the cabbage then add in the potatoes and bring to a boil.
Reduce the heat to medium-low and simmer the cabbage and potatoes until most of the liquid has evaporated and the potatoes are fully tender, 10 to 20 minutes.
Stir in the butter and vinegar then season with salt & pepper to taste.
TO SERVE:
Slice the brisket against the grain and serve with the carrots, cabbage, and potatoes.
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