Corned Beef Brisket & Braised Cabbage, Carrots And Potatoes Recipe

For the brine: Combine brine ingredients and bring to a boil, then set aside to cool.

In a large plastic roasting bag (not a garbage bag), place the brisket, the cooled brine and the garlic cloves. Make sure all the meat is covered by the brine (cutting the brisket in pieces if necessary). Tie off tightly, place in a pot large enough to hold it all and refrigerate for 6-7 days, turning occasionally.

Remove brisket from brine and discard brine. Rinse meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come 2/3 to 3/4 of the way up the sides of the meat.

Add peppercorns, mustard seed, allspice, cloves and garlic. Bring to a boil, skimming off any foam. Reduce heat to a low simmer and cook, covered, for at least three hours, although four hours won't hurt anything.

For the vegetables: Preheat oven to 325 degrees.

Place cabbage in single layer in large baking dish or roasting pan.

Add potatoes, carrots and leek. Pour broth or water and oil over all. Season with salt and pepper.

Braise vegetables in oven until cabbage is fully tender, about two hours, turning cabbage wedges halfway through cooking time.

Slice meat diagonally across the grain and serve with mustard and the braised vegetables.