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ALL I KNOW IS ONE THING I KNOW IS CORNED BEEF IS SCIENCE YOU DONT HAVE TO DO THIS BUT YOU CAN DO THIS THEN YOU CAN SAY WOW I CORNED THIS BEEF!

BRINE INGREDIENTS
½ cup kosher salt
½ tablespoon nitrate salt
2 garlic cloves
6 juniper berries
10 peppercorns
10 cloves
2 star anise
1 cinnamon stick
2 fresh bay leaves
1 tablespoon mustard seeds
¼ cup sugar
1 liter water
Ice, as needed
1 (3.5#) brisket, deckle cut, ½ inch fat cap

CORNED BEEF INGREDIENTS
1 onion, halved
2 celery ribs, cut into 1 inch pieces
3 garlic cloves
2 fresh bay leaves

COLCANNON POTATO INGREDIENTS
1 ½ pounds fingerling potatoes
½ Napa cabbage
2 small leeks, green tops removed
½ pound bacon, cut into lardons
1 cup white wine
Prepared horseradish
2 cups 35% heavy cream
TKTK duck fat
1 bunch green onions

FOR SERVING
Keens Hot Mustard

COOKING METHOD
1. Add all brine ingredients to a medium stock pot and bring to a boil, remove from heat and add 4 cups of ice. Stir until ice is melted, then add brisket. Cover and refrigerate for 10 days.
2. Discard brine and rinse stock pot. Return brisket to pot and cover with cold water. Add all corned beef aromatics and bring to a boil. Reduce to a simmer and skim top to remove any scum. Simmer for 3 hours, or until beef is fork tender.
3. Remove from pot and transfer to cutting board. Allow to rest while making potatoes.
4. Parcook fingerling potatoes to a large, heavybottomed pot.
5. In a large skillet over medium heat, add duck fat, and bacon, and render. Add Napa cabbage and leeks. Add white wine and soften the veg, and add fingerling potatoes. Add in heavy cream, couple of glugs of horseradish and stir together until reduced. About 3 minutes.
6. Serve beef with hot mustard, and potatoes topped with green onions. Enjoy!