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Prep Time: 3 Hours
Yields: 8 Servings

There is no dish better suited for dining in front of the fire than corned beef brisket. Most people eat this dish on St. Patrick’s Day, but try it with friends around the open hearth on any cold day.

1 (5-pound) beef brisket, trimmed
½ cup Kosher salt
1 tbsp allspice
1 tbsp dried thyme
¾ tbsp paprika
2 tbsps black peppercorns
3 bay leaves, crushed
1 pound peeled, sliced carrots
1 pound peeled, quartered turnips
2 pounds halved new potatoes
1 small cabbage

Place brisket in a large pan. Using a skewer or meat fork, pierce meat 25–30 times on each side. Rub each side of brisket evenly with salt. Rub meat with allspice then thyme and paprika. Place brisket in a 2-gallon plastic zipper bag. Add peppercorns and bay leaves to bag, then squeeze to remove excess air. Place bag on a baking sheet. On top of bag, place a second pan weighted with 2 bricks or similar objects. Refrigerate brisket a minimum of 7 days, turning once each day. When ready to cook, preheat oven to 200°F. Remove brisket from bag and drain thoroughly. In a 2-gallon stock pot, place brisket and cover by 1-inch with cold water. Bring to a low boil, skimming impurities that rise to the surface. Cover pot and boil 2½ hours or until meat is tender at thickest part. Meat is fully cooked when muscle fibers begin to loosen, and a fork can be inserted easily. Remove brisket from pot and allow poaching liquid to simmer. Place brisket in a large baking pan with 1–2 cups of cooking liquid. Cover pan with foil and place in oven to keep warm. Add carrots, turnips and potatoes to poaching liquid and continue to simmer 10–12 minutes. Cut cabbage into 6 wedges, core and add to pot. Continue to simmer until cabbage is fork tender. When ready to serve, remove brisket from oven and slice across grain into ¼-inch pieces. Transfer sliced meat to large serving platter and surround with poached vegetables and a serving of cooking liquid.























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