THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM

The Best Corned Beef and Cabbage with Horseradish Cream image

Provided by Food Network Kitchen

Categories main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

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One 3-pound uncooked corned beef brisket, rinsed (see Cook's Note)
16 cups (1 gallon) cold water
2 medium carrots, unpeeled and cut into thirds
2 celery stalks, cut into thirds
1 large onion, peeled and quartered
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds
10 whole juniper berries
8 whole allspice berries
4 whole cloves
1 pound new potatoes, halved
1 medium green cabbage (about 2 pounds), cut into 8 wedges
1/2 cup sour cream
4 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

Steps:

Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.