Corned Beef and Cabbage

Ingredients

• 3 lbscorned beef brisket(flat cut, pre-brined)
• 1 tbspblack peppercorns(whole)
• 1 tbspmustard seeds(yellow or brown)
• 1 tspcoriander seeds(whole)
• 6 wholeallspice berries
• 4 wholewhole cloves
• 3 wholebay leaves
• 0.5 tspred pepper flakes
• 0.25 tspground ginger
• 1 small headgreen cabbage(cut into wedges)
• 1.5 lbspotatoes(small red or gold, halved)
• 4 mediumcarrots(cut into 2-inch chunks)
• 1 mediumonions(quartered)
• 4 clovesgarlic(smashed)
• 1 tspsalt
• 2 tbspfresh parsley(chopped, to serve)
• 2 tbspdijon mustard(to serve)
• 2 tbsphorseradish(to serve)

Instructions

1. Make the spice blend: Toast the black peppercorns, mustard seeds, coriander seeds, allspice berries, and whole cloves in a dry skillet over medium heat for 1 to 2 minutes, shaking the pan frequently, until fragrant. Do not burn. Remove from heat and let cool for 2 minutes. Lightly crush using a mortar and pestle or a few brief pulses in a spice grinder - you want cracked, not powdered. Stir in the red pepper flakes, crumbled bay leaves, and ground ginger.
2. Remove the corned beef from its packaging and rinse well under cold running water. Pat dry. Place fat-side up in a large Dutch oven or stockpot.
3. Add the onion, garlic, salt, and the entire spice blend to the pot. Pour in enough cold water to cover the beef by at least 1 inch.
4. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 2 1/2 to 3 hours, or about 50 minutes per pound, until the beef is very tender and a fork slides in easily.
5. Remove the beef to a cutting board, cover loosely with foil, and let rest for at least 15 minutes.
6. Add the potatoes and carrots to the simmering broth. Cover and cook for 20 minutes until nearly tender.
7. Add the cabbage wedges and simmer uncovered for a further 10 to 15 minutes until the cabbage is tender but not falling apart.
8. Slice the corned beef thinly against the grain. Arrange on a large platter with the vegetables. Scatter with fresh parsley and serve with dijon mustard and horseradish on the side.