Corned Beef and Cabbage

In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store.

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

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 and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3-1/2 hours. 

Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes. 

Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch. 

In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic.

Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes. 

Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot.