Corned Beef & Cabbage

Step 1: In a large dutch oven, add 4 quarts of water; dissolve the salt and sugar in the water, then add brisket, garlic, bay leaves, allspice berries, peppercorns, and coriander seeds. Refrigerate for 5-6 days.

Step 2: Preheat oven to 275°F, pat dry the meat, and add back to the dutch oven with 2 quarts of water, 3 garlic cloves, 1 tablespoon of black peppercorns, and 2 bay leaves. Cover and braise for 3 hours until fork tender.

Step 3: Remove and set aside to rest. In the remaining liquid, add your potatoes and carrots, and bring to a simmer. Cook for 6-7 minutes before adding the cabbage.

Step 4: Cover with the lid and cook until tender. Plate the vegetables, slice your meat, and add some of the cooking liquid over the meat before serving.