Corned Beef with Crispy Roasted Potatoes and Cabbage

Ingredients for Corned Beef with Crispy Roasted Potatoes and Cabbage

• 1 (3–4-lb.) corned beef brisket

• 900g russet potatoes, scrubbed, quartered

• 300ml extra-virgin olive oil, divided

• Sale kosher, pepe macinato fresco

• 1 large green cabbage, cut through the core into 8 wedges

• 4 whole cloves

• 1 cucchiaino di semi di coriandolo

• 1 teaspoon mustard seeds

• 1 teaspoon peppercorns

• 1/2 cucchiaini di fiocchi di peperoncino rosso tritato

• 2 spicchi d'aglio, finemente grattugiati

• 90ml white wine vinegar

• 1 cucchiaio di miele

• 1 cup finely chopped dill

• A mortar and pestle

Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.

Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 191°C. Toss potatoes, 60ml oil, 1 teaspoon salt, and 1 teaspoon pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 teaspoon salt and 1 teaspoon pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45–40 minutes. (The cabbage might be done before the potatoes.)

Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 180ml oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 teaspoons salt. Let cool, then stir in dill.

Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

Avvertenza

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