Corned Beef and Cabbage

Ingredients

• 4 medium red potatoes (about 1-½ lb.), scrubbed and quartered
• 5 large cloves garlic, smashed
• Kosher salt and freshly ground black pepper
• 3 Tbs. pickling spice
• 4 large sprigs fresh thyme
• Malt vinegar, for drizzling (optional)
• 1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered
• + 7 more ingredients
• • 2 large celery stalks, cut into 2-inch lengths
  • 2 large yellow onions (about 1 lb.), quartered
  • 4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths
  • 1 4- to 5-lb. corned beef brisket
  • 1 Tbs. black peppercorns
  • 2 dried bay leaves
  • 3 oz. (6 Tbs.) unsalted butter

Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch. Put the brisket and the spice pouch in a 12-quart stock pot a...

View full recipe at Fine Cooking