Corned Beef and Cabbage Recipe

INGREDIENTS

For the whole mustard sauce:

• 1 quart chicken broth
• 2 tablespoons whole grain mustard
• 1 teaspoon Dijon mustard
• 1 tablespoon honey

For the beef:

• 2 pounds beef brisket
• 4 ounces sugar
• 4 ounces salt
• 1 teaspoon chile flakes
• 1 teaspoon juniper berries
• 1 teaspoon caraway seed
• 1 tablespoon coriander seed
• 1 tablespoon black peppercorns
• 2 dried bay leaves
• 4 sprigs thyme
• ½ tablespoon pink curing salt
• 1 gallon water
• 2 quarts chicken stock
• 4 whole carrots
• 4 thyme sprigs
• 2 bay leaves

For the potatoes:

• 1 pound red bliss potatoes, scrubbed
• 4 shallots, peeled and chopped rough
• 3 garlic cloves, peeled and chopped rough
• 4 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf

For the cabbage:

• 1 head of Napa cabbage, cut in half and quartered, stems intact
• 2 cups white wine
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 quart chicken stock
• 2 sprigs thyme
• 1 bay leaf