Corned beef with cabbage

Ingredients:

Corned beef with cabbage

• 1 corned beef brisket (1.3 kg) in brine (not cooked)
• 16 cups of cold water
• 2 bay leaves
• 2 tablespoons black peppercorns
• 4 allspice peas
• 2 cloves
• Half a large head of white cabbage (about 1 kg), cut into 8 wedges
• 8 small new potatoes (about 600 g), cut in half
• For serving: grainy mustard or horseradish sauce, see recipe below

Hash

• 2 cups coarsely chopped boiled new potatoes, preferably left over from corned beef and cabbage
• 2 cups diced leftover cooked corned beef
• 1/4 cup corned beef or chicken broth liquid
• Half a medium yellow onion, grated
• Half a clove of garlic, crushed with a fork
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tbsp. grainy mustard
• 1/4 tbsp dried thyme
• A pinch of nutmeg
• 1/4 cup + 1 tbsp unsalted butter

Eggs

• 4 cups of cold water
• 0.5 cups distilled white vinegar
• 0.5 tbsp coarse salt
• 8 large eggs

Horseradish sauce

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup + 2 tbsp grated horseradish from a jar (with liquid)
• 0.5 tbsp grated lemon zest
• 2 tablespoons coarse salt

Preparation:

1. Preheat oven to 150°C.
2. Place the corned beef in a colander in the sink and rinse well under cold running water.
3. Place the corned beef in a large Dutch oven with a tight-fitting lid; add water, bay leaf, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any foam that rises to the surface. Cover, place the Dutch oven in the oven, and simmer until tender, about 3 hours and 45 minutes.
4. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the liquid in the Dutch oven and bring to a boil on the stovetop. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
5. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef thinly across the grain. Place the slices on top of the cabbage and arrange the potatoes around it. Drizzle the corned beef with a little of the sauce from the cauldron and season with pepper. Serve immediately with mustard or horseradish.
6. In a large bowl, mash 1 cup of potatoes with a fork. Add the remaining potatoes, corned beef, corned beef liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and toss well. Refrigerate overnight.
7. Remove the hash mixture from the refrigerator and add the parsley.
8. Heat a large, well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup butter and heat. When the foam subsides, add the hash mixture and cook, stirring, for 30 seconds. Press the mixture with a spatula to form a patty the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown on the bottom, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet occasionally to prevent the hash from sticking, until the bottom is golden brown and crispy, about 6 minutes more.
9. To flip the hash, place a plate the size of the pan in the skillet. Flip it over so the hash falls onto the plate like a single pie. Invert the hash onto another plate. Return the skillet to medium-high heat; add the remaining 1 tablespoon butter. When the foam subsides, place the hash in the skillet, right side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 more minutes.
10. Eggs:
    
    While the corned beef hash is cooking, combine the water, vinegar, and salt in a large skillet and bring to a boil. Crack an egg into a cup and carefully lower it into the simmering water in the skillet. Quickly repeat with the remaining eggs. Cook the eggs, turning them occasionally with a spoon, until the whites are firm or to your desired doneness, about 3-5 minutes. Using a slotted spoon, transfer the eggs to a kitchen towel. Lightly pat the eggs dry with the towel to remove excess water.
11. Divide the hash among bowls and top with poached eggs.
    
    Horseradish sauce:
    Yield: about 1 and 3/4 cups
    
    In a small bowl, combine the mayonnaise, sour cream, horseradish, zest, and 2 tablespoons of salt. Season generously with pepper to taste. Refrigerate the sauce for at least 30 minutes and serve.