-
1
Preheat the oven to 300 degrees F.
-
2
Place the corned beef in a colander in the sink and rinse well under cold running water.
-
3
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves.
-
4
Bring to a boil, uncovered, and skim off any scum that rises to the surface.
-
5
Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
-
6
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
-
7
Add the cabbage and potatoes to the cooking liquid and bring to a boil.
-
8
Lower the heat and simmer until the vegetables are tender, about 20 minutes.
-
9
Using a slotted spoon, transfer the cabbage to a large platter.
-
10
Slice the corned beef across the grain of the meat into thin slices.
-
11
Lay the slices over the cabbage and surround it with the potatoes.
-
12
Ladle some of the hot cooking liquid over the corned beef and season with pepper.
-
13
Serve immediately with the mustard or horseradish sauce.
-
14
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt.
-
15
Season generously with pepper to taste.
-
16
Refrigerate the horseradish sauce for at least 30 minutes before serving.
