Corned Beef and Cabbage with Horseradish Cream Sauce
"Liven up this classic Irish boiled dinner by curing the beef yourself. Our recipe takes less time than most (3 days instead of weeks), and you can tailor the seasoning to your own taste. You’ll likely have leftovers—use them up in a Corned Beef–Potato Rösti or our larger-than-life Reuben Sandwich. What to buy: We use a whole boneless beef brisket for this recipe; you may need to special-order one from your butcher. Game plan: If you want to make this for St. Patrick’s Day, plan ahead—you will need to let the beef brine for at least 3 days before you cook it. If you want the pickled flavor to be more prominent, you can brine the beef for up to 1 week. The color will be more gray than store-bought corned beef, which is often full of nitrates and curing salt, helping keep it pink. This recipe was featured as part of our Make Your Own Corned Beef project...."