Homemade wet-brined brisket point cured for 5–7 days, then slowly braised until tender and succulent, served with red potatoes, carrots cut in obliques, and green cabbage wedges, finished with a zesty horseradish cream sauce.
brisket pointapproximately 5–6 lbs; the fattier end of the brisket
2½ kg
water (for cooking)enough to cover about 90% of the beef~3-4 litersest.
garlic sachet (smashed garlic, bay leaves, coriander seeds, black peppercorns, and mustard seeds tied in cheesecloth)~1est.
giant carrotcut into large obliques200-250 g
small head of green cabbagepeeled and cut into 10 wedges, keeping core intact~1est.
small red potatoeshalved12
sour cream125 g
mayo75 g
coarse saltfor horseradish sauce3 g
waterfor horseradish sauce15 g
black pepperapproximately 12 cranks of a pepper grindera pinch
prepared horseradish75 g
high smoke point oilfor searing the beef2 tbsp
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the brine: combine water, coarse salt, sugar, pink salt, bay leaves, mustard seeds, coriander seed, black peppercorns, and smashed garlic in a saucepan. Bring to a rolling boil and hold for 5 minutes to fully extract flavor.
2
Pour the hot brine over ice to cool it down quickly to room temperature.
3
Submerge the brisket in the cooled brine, cover, and refrigerate for 5–7 days to cure.
4
After curing, rinse the brisket under water to remove excess salt, then pat thoroughly dry with paper towels.
5
Heat a large heavy-bottomed pot over medium-high heat. Add oil and sear the dried brisket for 4–5 minutes per side until golden brown on both sides.
6
Add enough water to cover about 90% of the beef, and place a cheesecloth sachet containing smashed garlic, bay leaves, coriander seeds, peppercorns, and mustard seeds in the pot.
7
Bring to a boil, cover with a lid, and transfer to a 275°F (135°C) oven to braise for 5–7 hours until the meat is tender with slight give but still holds together.
8
Transfer the cooked brisket to a baking dish, add a few ladles of cooking liquid to keep it moist, cover with foil, and place in a 200°F (95°C) oven to rest while you prepare the vegetables.
9
Return the cooking liquid to the stovetop and bring to a gentle simmer over medium-high heat.
10
Cut the large carrot into oblique pieces: make diagonal cuts, rotate about 45 degrees, and cut again at the same angle to create organic trapezoid-shaped pieces.
11
Prepare the cabbage: peel off the outer 8–9 leaves, cut off the stem end, carefully cut in half through the core, then cut each half into 5 wedges, cutting through the core on each piece to keep the leaves bound together.
12
Halve about a dozen small red potatoes.
13
Add the cabbage wedges, potatoes, and carrot pieces to the simmering cooking liquid, reduce heat to low (around 200°F/95°C), and gently poach for about 15 minutes until the potatoes are tender but not mushy.
14
Make the horseradish cream sauce: combine sour cream, mayo, salt, water, black pepper, and prepared horseradish, stirring until well blended.
15
To serve: slice the rested corned beef and arrange in the center of a plate. Make neat piles of each cooked vegetable on the sides, drizzle with cooking liquid to keep everything shiny, and finish by spooning horseradish cream sauce over the beef.
PrimedTableBETA
