Cook's Country Corned Beef and Cabbage

1 (4 to 5-pound)	corned beef brisket roast, rinsed, fat trimmed to 1/4-inch thick
4 cups	low-sodium chicken broth
4 cups	water
12	carrots, peeled (3 chopped, 9 halved crosswise)
2	celery ribs, chopped
1	onion, peeled and quartered
3	bay leaves
1 tablespoon	whole black peppercorns
1 tablespoon	minced fresh thyme
1 teaspoon	whole allspice
3 tablespoons	unsalted butter
1-1/2 pounds	small red potatoes
1 head	green cabbage (2 pounds), cut into 8 (2-inch) wedges
	Pepper

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Cook's Country Corned Beef and Cabbage - Instructions

Notes: Use flat-cut corned beef brisket, not point-cut. Flat-cut is more uniform in shape and
thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall
apart during cooking. Serves 6 to 8

1. Adjust oven rack to middle position and heat oven to 300 degrees F. Combine beef, broth, water,
chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and
bake until fork slips easily in and out of meat, 4-1/2 to 5 hours.

2. Transfer meat to 13-inch by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into
large bowl, discard solids and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish
tightly with aluminum foil and let rest for 30 minutes.

3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over
medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot
halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving
platter and season with pepper to taste.

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Cook's Country Corned Beef and Cabbage - Instructions Continued

4. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with
vegetables.

To Make Ahead

Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to
24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees F. Transfer meat to
carving board and slice against grain into 1/4-inch-thick slices and return to baking dish. Cover dish
tightly with foil and bake until meat heats through, about 25 minutes. While meat is heating, proceed
with step 3.

Test Kitchen Discovery: Divide and Conquer

Oven Braise
We braise the beef for hours in low, even oven heat with chicken broth, spices, and vegetables for
flavor.

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Cook's Country Corned Beef and Cabbage - Instructions Continued

Stovetop Simmer
As the meat rests, we briefly cook fresh vegetables in the braising liquid so they'll retain their
flavor and texture.

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