New England–Style Home-Corned Beef and Cabbage

From America's Test Kitchen Season 13: Irish Comfort Classics

Why this recipe works:

The best corned beef recipe was made with beef we cured ourselves. For our home-corned beef recipe, we selected point-cut brisket. We added the vegetables in two batches, based on their cooking times, for the perfect combination of flavors and textures.

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In Queue: New England–Style Home-Corned Beef and Cabbage

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Supermarket corned beef borders on inedible. But a simple method for home curing yields rich, meltingly tender corned beef that transforms this workhorse recipe into something special.

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Serves 8 with leftovers

Leave a bit of fat attached to the brisket for better texture and flavor. A similar size point-cut brisket can be used in this recipe. The meat is cooked fully when it is tender, the muscle fibers have loosened visibly, and a skewer slides in with minimal resistance. Serve this dish with horseradish, either plain or mixed with whipped cream or sour cream, or with grainy mustard.

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