Published March 1, 1997.
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.
Corned beef and cabbage can be deadly dull--mushy and full of only one flavor: salt.
We wanted this dish to live up to its full potential--a full-flavored medley of meaty, tender, well-seasoned beef; subtle spice; and sweet, earthy, vegetables, each distinct in flavor and texture.
Select point-cut brisket, and cure it yourself--supermarket corned beef is virtually inedible. Then add the vegetables in two batches, based on their cooking times, and bring everything together at the end for the perfect combination of flavors and textures.
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