Slowly simmering this one-pot meal of corned beef brisket, onions, potatoes, cabbage, carrots, and fresh herbs produces fork-tender meat and vegetables. Warm pumpernickel bread, whole-grain mustard, and pickled beets make fine accompaniments.
7 thyme sprigs
1 bunch fresh parsley stems
1 bay leaf
1 (3-pound) cured corned beef brisket, trimmed
2 quarts water
18 small boiling onions, peeled
3 carrots, cut crosswise into 2-inch pieces
1 (2-pound) green cabbage, cored and cut into 8 wedges
1 pound fingerling potatoes, halved crosswise
Grated fresh horseradish (optional)
How to Make It
Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and potatoes; cover and cook an additional 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid. Serve with horseradish, if desired.