2 quarts water
6 tablespoons kosher salt
2 tablespoons pink salt
¼ cup granulated sugar
2 cloves garlic, smashed and peeled
1 tablespoon pickling spice
2 pounds beef short ribs, plate cut, cut into 4 pieces
1 tablespoon coriander seeds, toasted and ground
1 tablespoon whole black peppercorns, toasted and ground
1¼ pounds green or savoy cabbage, cored, quartered, and thinly sliced
½ cup dry white wine
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon extra virgin olive oil
1 tablespoon , plus 1 teaspoon butter
1 slice smoked bacon
½ medium onion, thinly sliced
1 clove garlic, thinly sliced
1 bay leaf
1 caraway seeds
1 small Yukon potato, peeled and coarsely grated
1 medium Granny Smith apple, peeled, cored, and coarsely grated
1 cup chicken stock
1 tablespoon Dijon mustard
¼ cup minced herbs (parsley, dill, and tarragon)
½ small shallot, minced
apple cider vinegar
12 ounces red bliss potatoes
1 sprig thyme
½ cup chicken stock
1 tablespoon butter
For the Brine:
In a medium pot, combine water, salt, pink salt, sugar, garlic, and pickling spices. Bring to a boil over high heat. Remove from heat and cool. Once cooled, transfer liquid to an airtight container and chill to 40˚F.
For the Short Rib Pastrami:
Place short ribs in a large bowl or plastic container and cover with Brine. Cover and brine in the refrigerator 3 days. Remove the ribs from Brine and pat them dry with paper towels. Rub the coriander and black peppercorns over the short ribs, and set them in a clean container. Refrigerate, unwrapped, at least 8 hours or overnight. Smoke in a perforated pan at 200˚F until tender In a large pot lined with a steamer, bring an inch of water to a simmer. Place the short ribs in a single layer into the steamer. Cover the pot and steam for 2½ hours. The pastrami will jiggle when done. Remove pastrami from steamer and immediately wrap each piece individually in plastic wrap. Refrigerate, up to 24 hours.
For the Braised Cabbage:
In a shallow pan, toss to combine cabbage, wine, and sugar. Cover with plastic wrap and marinate in the refrigerator at least 1 hour and up to 24 hours. Preheat oven to 350˚F and position a rack in the center. In a large pot over medium-high heat, heat the oil and 1 teaspoon butter. Add the bacon and cook until it renders some fat, but does not brown, 1 to 2 minutes. Add onion and sweat, 2 to 3 minutes. Season with a generous pinch of salt and a few grinds of black pepper. Stir in garlic, bay leaf, and caraway seeds and cook 2 to 3 minutes. Stir in the cabbage, cover pot, and cook until wilted. Stir in the potato and apple. Season with more salt. Pour in chicken stock, bring to a simmer, and cover. Transfer pot to the oven and braise until the cabbage is tender, 1 hour 15 minutes to 1 hour 30 minutes. When tender, remove from oven and discard bacon and bay leaf. (Cabbage can be held at this stage overnight, up to 24 hours.) Season with salt and stir in Dijon mustard, herbs, shallot, vinegar, black pepper, and remaining butter.
For the Red Bliss Potatoes:
In a medium pot, combine potatoes, bay leaf, garlic, and thyme. Cover with cold water and bring to a simmer over medium-high heat. Cook potatoes until tender, 15 to 20 minutes, depending on size. Drain potatoes, cool slightly, and peel. In a small pot, combine potatoes, stock and butter. Heat over medium-high heat until potatoes are warmed through.
To Assemble and Serve:
Preheat oven to 350˚F and position a rack in the center. Unwrap the pastrami pieces and place them in a medium pan. Pour enough water into the pan so that it is comes up ¼-inch on the sides of the pan. Bring to a simmer over medium-high heat, cover with a tight-fitting lid, and transfer to the oven. Cook until heated through, about 8 minutes. Gently warm the Braised Cabbage. Spoon some cabbage onto the center of a plate. Top with Short Rib Pastrami and arrange the Red Bliss Potatoes around the meat and cabbage.