Corned Beef with Vegetables (Irish)

Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish Soda Bread.

2 qts water
1 cup coarse sea salt
1 Tbsp. pink curing salt
½ cup sugar
1 tsp. coriander seeds, crushed
1 tsp. mustard seeds, crushed
1 tsp. black peppercorns, crushed
1 stick cinnamon, crushed
4 dried bay leaves, crushed
8 whole cloves
5 lb flat-cut beef brisket
1 medium onion, halved
1 medium stalk celery, halved
1 medium carrot, peeled, halved
1 lb baby turnips, peeled, trimmed
1 lb baby carrots, peeled, trimmed
1 medium head cabbage, cut into 8 wedges
1 lb small red potatoes

To Serve:
Dijon mustard

Make the Brine:
Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.

Make the Corned Beef:
Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.

Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2”. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3-3½ hours.

Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8-10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10-12 minutes. Add to turnips.

Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.

Trim excess fat from beef. Slice thinly against grain, and transfer to platter.

Serve with broth and mustard.

Makes 8 servings.