Corned beef with braised cabbage

Ingredients:

Corned beef

• 1 cup coarse salt
• 1 cup brown sugar
• 1.5 tbsp whole coriander seeds
• 1.5 tbsp whole mustard seeds
• 1.5 tbsp black peppercorns
• 1.5 tbsp whole allspice berries
• 4 sprigs of fresh marjoram
• 4 sprigs of fresh thyme leaves
• 2 bay leaves
• 1 beef brisket (1-1.4 kg)
• 3 tbsp. l. olive oil
• 1 onion, cut in half
• 6 carrots, coarsely chopped
• 1 bunch celery with leaves, coarsely chopped
• 1 head of garlic, cut in half
• 3 sprigs of fresh marjoram
• 1 small cabbage, cut into 6-8 wedges

Root vegetables with herbs

• 2 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 450 g new potatoes, peeled with a brush
• 450g baby carrots, tops trimmed and brushed
• 450g mini turnips, tops trimmed and brushed
• 450g baby parsnips, tops trimmed and brushed

Herb butter

• 230 g softened butter
• 1/2 cup chopped fresh herb mixture, such as thyme, mint, chives, parsley, or chervil

Preparation:

1. Combine all brine ingredients in a large, non-reactive bowl. Add the brisket (you may need to cut it in half) and rub the meat with the spice mixture. Pour in cold water until the beef is covered. Press the meat down with a small plate to ensure it is completely submerged. Cover and refrigerate. You can soak the brisket in the brine overnight or for up to 10 days. The longer you soak, the more thoroughly the beef will be brined.
2. Preheat oven to 150°C.
3. Heat a large saucepan or cast-iron skillet over medium-high heat and pour in the olive oil. Add the onion, carrot, celery, garlic, marjoram, and bay leaf. Cook until softened, about 10 minutes. Remove the brisket from the brine and rinse well. Place the beef on top of the vegetables and pour in enough water to just cover the meat. Bring to a boil, skimming off any foam that forms on the surface. Reduce the heat to a simmer, cover, and cook for 15 minutes. Add the shredded cabbage. Cover the pan and place in the oven. Cook for 3 hours.
4. Remove the meat, wrap it in foil, and let it rest for 20 minutes. Trim the fat from the corned beef and slice it across the grain. Serve in shallow bowls with cabbage wedges, a little of the cooking liquid, and root vegetables with herbs.

5. Herb Butter:

   
   Place the olive oil and butter in a large saucepan over medium-high heat. Add the vegetables and stir to coat. Season with salt and pepper. Pour in 1 cup of water and bring to a boil. Reduce the heat to a simmer, cover, and cook until the vegetables are tender, about 20 minutes.
6. Meanwhile, make the herb butter. Combine the softened butter and herbs. Season with a little salt and pepper.
7. To serve, spread a little herb butter over the bottom of a bowl. Add the hot vegetables. Sprinkle with more herb butter. Drizzle with a little of the reserved cooking liquid and serve.