New York Deli Corned Beef Brisket with Horseradish Cream

Place the corned beef brisket in a large heavy pot and cover with cold water by 5 cm.

Add mustard seeds, peppercorns, bay leaves, halved garlic cloves, quartered onions, and roughly chopped carrots.

Bring to a boil over high heat, skimming any foam that rises to the surface.

Reduce heat to low, cover tightly, and simmer for 2.5–3 hours until the beef is completely fork-tender.

While the beef braises, whisk together horseradish, sour cream, Dijon mustard, and apple cider vinegar in a small bowl. Season with salt and pepper. Refrigerate until serving.

Remove brisket from the braising liquid and rest on a cutting board for 15 minutes.

Slice against the grain into 1 cm thick slices.

Serve hot with horseradish cream on the side and a ladle of strained braising broth poured over.