8–10 oz. corned beef (weight before cooking)
1 oz. cabbage
1 oz. rutabaga
2 oz. potatoes
2 oz. unsalted butter
Use roughly ½ oz. each of
Take the brisket out of the brine and rinse it off. Put it in a fitting
container like a roasting pan and cover with water. Add sache of spices
wrapped in cheese cloth, bring to a simmer, cover and put in the over.
Roast for 2–3 hours at 325° until it is knife tender and
falling apart. After two hours, add cabbage and rutabega.
Remove corned beef and let rest. Remove saché.
Place cabbage, rutabaga and potatoes on plate.
Slice corned beef through the grain in medium-sized pieces. Place on
top of the vegetables. Ladle melted unsalted butter
over the whole plate.