| (CLICK TO BUY)
1 corned beef brisket roast, in brine
2 bay leaves
1 tsp whole black peppercorns
4 whole allspice berries
1/2 head green cabbage, quartered
2 carrots, cut into 1" pieces
8 small potatoes, halved
Salt and ground black pepper, to taste
||Preheat the oven to 300° F. Place the corned beef in a large Dutch oven or another ovenproof pot with a tight-fitting lid.
Add bay leaves, peppercorns, allspice and enough water to cover the roast by one inch.
||Over medium-high heat, bring to a boil, then carefully move the pot to the oven, placing on the center rack.
Braise about 3 1/2 hours, or until very tender.|
||When cooked, carefully remove the corned beef from the pot, set it on a platter and cover with foil to keep warm. |
||Meanwhile, add the cabbage, carrots and potatoes to the pot.
Add a little more water to the pot, if necessary, and bring the liquid to a boil over medium-high heat. Reduce to a simmer and cook until
the carrots and potatoes are fork-tender, about 25-30 minutes.|
||Slice the brisket and serve with the cooked vegetables and either a spicy mustard or a horseradish sauce.|