Corned Beef
Ingredients
- 4.5 – 5.5kg (10-12 lbs)Â Brisket
- 8L (2 gallons)Â Water
- 1000g (4 cups) Kosher Salt
- 225g (1 cup) Sugar
- 50g (3 tbsp + 1 tsp)Â Prague powder #1
- 5g (1 tbsp)Â Coriander
- 7g (1 tbsp) Yellow Mustard Seed
- 10 Whole Allspice
- 2 Whole Star Anise
- 5 Whole Cloves
- 2 Bay leaves, crumbled
- 2 Chili de arbol, crumbled
Equipment
- Large non reactive pot or a container large enough for the brisket and brine
- Stock pot
Timing
Active Time: 45 Minutes
Total Time: 2 – 3 Weeks
Yield
10-12 lbs
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Prepare Brisket and Spices
Trim any excess fat from the brisket leaving about ¼ inch on the meat. Be sure to remove the large amount of fat in between the point and flat of the brisket.
We like to separate the two cuts of meat as they require slightly different cooking times. This also makes storage easier.
Mix together coriander, mustard seed, allspice, star anise, cloves bay leaves, and chili de arbol. Place them in a spice grinder and pulse twice. Do not grind this into a fine powder. Divide this powder into 2 even amounts.
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Prepare Brine
Pour 6 liters (1 1/2 gallons) of water in a large non reactive pot or a container large enough for the brisket and brine.
In a medium heavy bottomed pot place the remaining 2 liters (½ gallon) of water salt sugar, and half of the spice mixture.
Heat the pot over medium heat until the sugar and salt are dissolved. Pour the warm liquid into the remaining water to cool it down.
Add the Prague powder #1 and stir it until it dissolves.
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Brine the Brisket
Place the brisket in the brine. If there is an exposed portion of the brisket weigh it down with some plates.
Allow the meat to brine for 2-3 weeks depending on the size.. If you chose to just use the traditional lean/flat cut of brisket this will only take 5 days. A whole brisket will take about 3 weeks.
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Cook the Brisket
Remove the brisket from the brine and rinse with fresh water.
Place the brisket in a pot large enough to hold the brisket, and cover with fresh water and the rest of the pickling spice mixture.
Bring the liquid to a simmer and cook for 2-3 hours. The lean/flat portion will take about 2.5 hours and the point will take 3 hours. When in doubt cook until the meat is fork tender.
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Cool and Serve
Remove from the pot and allow it to cool for 20 minutes before slicing and serving.
Reserve the liquid for braising the cabbage and potatoes in the recipes below.
Braised Cabbage and Carrots
Ingredients
- 1 Green Cabbage Head
- 5 Carrots
- 57g (½ stick) Butter, Unsalted, Melted
- 240g (8 oz) Dijon Mustard
- 500g (2 cups)Â Corned Beef Braising Liquid
Equipment
- Oven Safe Skillet
- Pastry Brush
Timing
Active Time: 10 Minutes
Total Time: 1 Hour
Yield
8 Servings
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Prepare Vegetables
Preheat oven to 375°F.
Remove the stem from the cabbage and cut the head into 8 equal portions.
Peel the carrots and cut them into ½ inch pieces. We chose to use an oblique cut but it could be dice or rounds.
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Pan-sear Vegetables and Cook
Place the butter in the bottom of the pan and heat gently, Arrange the cabbage neatly so that each piece has contact with the pan. Place the carrots in with the cabbage.
Once the cabbage begins to sizzle with the butter add the braising liquid and cover.
Place in the oven for 30 minutes.
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Brush with Dijon Mustard
After 30 minutes remove the cabbage from the oven and brush them liberally with the dijon mustard.
Place them back in the oven uncovered for 20 minutes or until the liquid is almost evaporated. Serve immediately.
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