Corned Beef and Cabbage

Place the brisket, the contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot, and cover with water. Bring everything to a boil. Reduce the heat, and let it simmer, covered, for two hours.

Add potatoes and carrots to the Dutch oven, and return everything to a boil. Reduce the heat, and simmer, covered, just until the beef and vegetables are tender, 30 to 40 minutes. Test Kitchen Tip: If the pot is full, remove potatoes and carrots before adding the cabbage, then reheat before serving.

Add the cabbage to the Dutch oven, and return to a boil. Reduce the heat, and simmer, covered, until the cabbage is tender, about 15 minutes. Remove the vegetables and corned beef, and keep warm. Editor's Tip: For optimal flavor and juiciness, let the corned beef rest for at least 30 minutes before slicing. To do so, set the corned beef on a cutting board, and lightly tent with foil.

If desired, for the horseradish sauce, strain and reserve 1-1/2 cups of the cooking juices. Skim the fat from the reserved juices, and discard the rest. In a small saucepan, melt the butter over medium heat, and stir in the flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in the sugar, vinegar and horseradish, and bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices, and season to taste with additional sugar, vinegar or horseradish.

If desired, for the mustard sauce, whisk together the sour cream mustard and sugar.  

Cut the beef across the grain into slices. Serve with the vegetables and sauce. Editor's Tip: When slicing brisket, you want to look for the lines of visible muscle fibers, and notice in which direction they're lined up. That's the "grain." Cut against the grain (instead of with it) to ensure tender slices of meat.