If you like, plan ahead and corn your own brisket: In a bowl, combine 8 cups water, 1-1⁄2 cups kosher salt, 1⁄2 cup sugar, 3 tbsp pickling spices, and 3 cloves garlic, crushed. Stir until the salt and sugar are dissolved. Submerge one 4-pound brisket in the mixture, cover, and refrigerate for 5–8 days. Remove the brisket, rinse well under cold water, and then proceed with the recipe.
• 3 sprigs fresh thyme
• 5 sprigs fresh flat-leaf parsley
• 3-1⁄2 to 4 lb corned beef brisket
• 2 bay leaves
• 1 tsp peppercorns
• 12 white boiling onions or 3 small white onions cut into wedges
• 6 large or 12 small carrots, cut into large chunks or left whole if small
• 2 lb small red-skinned or mixed-colored new potatoes
• 1 small head green cabbage, cut into 6–8 wedges
• 1 cup heavy cream
• 3 Tbsp prepared horseradish
1. Tie the thyme and parsley sprigs together with kitchen string. Rinse the brisket, put it in a large, heavy pot, and add water to cover by 1 inch. Bring to a boil over medium-high heat, skimming off any foam from the surface. Add the herb bundle, bay leaves, and peppercorns, reduce the heat to medium-low, cover, and simmer gently until the brisket is almost tender, 2-1/2 to 3 hours.
2. Add the onions, carrots, potatoes, and cabbage wedges and return the liquid to a simmer. Cook until the vegetables and brisket are fully tender, about 25 minutes. Meanwhile, in a bowl, whip the cream until soft peaks form. Fold in the horseradish, then season with salt. Cover and refrigerate the horseradish cream until ready to serve.
3. Using a slotted spoon, transfer the vegetables to a large platter. Transfer the brisket to a cutting board. Cut the meat across the grain and arrange on the platter with the vegetables. Serve, passing the horseradish cream on the side.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of One Pot of the Day, by Kate McMillan, published by Weldon Owen, 2012.