Corned beef and cabbage are one of our absolute favorite one-pot meals (especially for St. Patricks Day). We learned how to make it on the stove top. But about 15 years ago a friend suggested making it in the oven in a cocotte and we discovered the more gentle and indirect heat of the oven produced a more tender and richer result. A slow-cooker is also a good option.
This dish is also known as New England Boiled Beef, but boiling meat is always a bad idea. It makes the meat tough and squeezes out the juices.
- 2 teaspoons coriander seed
- 1 teaspoon black peppercorns
- 1 teaspoon dill seed
- 1 teaspoon whole allspice
- Optional: 1 teaspoon juniper berries
- 1 bay leaf
- 1 (2-pound) corned beef brisket (trimmed of visible fat)
- 1 bottle of beer (or 6 to 12 ounces of water or beef broth)
- 2 carrots (peeled and cut into 1-inch lengths)
- 1 large onion (4-inch diameter; cut into quarters)
- 2 turnips (3-inch diameter; cut in quarters)
- 1/4 head cabbage (cut in half)
- 2 waxy potatoes (such as Red Bliss; 3-inch diameter; cut in quarters)
Heat oven to 325 F.
Place the coriander seed, black peppercorns, dill seed, whole allspice, juniper berries, and bay leaf in a tea ball or make a small bag made out of cheesecloth.
Rinse corned beef and place in a large dutch oven.
Add beer, 1 carrot, 1/2 onion, spice mixture, and enough additional beer, water, or broth to barely cover brisket. Place over medium heat and bring to a vigorous simmer; but do not boil.
Cover and place on lower-middle rack in the oven and cook for 1 hour.
Then, turn the brisket over and add enough additional water (if needed) to bring level half-way up meat.
Repeat this process of turning the brisket and adding additional liquids (if needed) 1 hour later.
After 3 hours, remove from oven and remove brisket from broth and set on a plate. Strain out carrots and onions and discard along with spice mixture.
Add all remaining vegetables, place on stove over medium-low heat, cover, and cook for 30 minutes, or until vegetables are fork tender. Remove from heat.
Slice brisket across the grain and add it back to vegetable mixture to warm up.
We like to serve this with a collection of mustards: Dijon, Polish, honey-mustard, whatever. Then I'll smear one slice of meat with Dijon, another with honey-mustard, and a potato with Polish. The various mustards give each bite a unique flavor.
- Juniper berries have wonderfully resinous flavor. If you can't find them at your local gourmet store, you might add a sprig of fresh rosemary instead.