Home cured corned beef and cabbage with horseradish cream

Five to seven days ahead, combine 1000 g water, 250 g salt, 100 g sugar and 15 g pink salt in a saucepan.

Add the bay leaves, mustard seeds, coriander seed, black peppercorns and smashed garlic.

Bring to a hard boil and boil five minutes to infuse the water.

Pour the hot brine over 1000 g of ice to dilute and cool it.

Submerge the brisket point in the cooled brine and cure in the fridge five to seven days; five days is the minimum and past seven it gets salty.

Rinse the cured brisket under water to take off excess salt, then dry it thoroughly with paper towel.

Heat a large heavy bottom pot over medium high, add the oil and sear the brisket, pressing it into the pan for at least a minute for contact.

Sear four to five minutes a side until the fat renders and the surface is golden brown.

Add water to cover about 90 percent of the beef and tuck in a cheesecloth sachet of smashed garlic, bay leaves, coriander seeds, black peppercorns and mustard seeds.

Bring to a boil, lid on, then braise in a 275F oven for five to seven hours.

Check the texture: the meat fibres should give and could be torn apart, but the piece still holds together so it can be sliced.

Move the beef to a baking dish, ladle over a couple of cups of cooking liquid, cover with foil and rest in a 200F oven about 20 minutes.

Bring the cooking liquid up to a simmer on the stove.

Cut the carrot into obliques: cut on a diagonal, rotate about 45 degrees and cut through the previous cut at the same angle.

Peel the outer eight or nine leaves off the cabbage, cut off the stem end, halve through the core and cut each half into five pieces, cutting through the core each time.

Halve about a dozen small red potatoes.

Add the cabbage, potatoes and carrots to the simmering liquid, submerge them, drop the heat to low and poach about 15 minutes at around 200F, never at a full boil.

Check a potato: the skin should cut easily with a fork and the inside be creamy and soft but not mushy, and a spoon should cut the carrot.

Slice the rested beef, make neat piles of each vegetable on either side, drizzle over cooking liquid to keep it shiny, and drizzle horseradish cream on the beef.

Stir 125 g sour cream, 75 g mayo, 3 g salt, 15 g water, black pepper and 75 g prepared horseradish together for the horseradish cream.