Homemade Corned Beef Recipe
Homemade corned beef may seem like an intimidating adventure, but trust me, it's easier than you can imagine and will make for a show-stopping St. Patrick's Day dinner!
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Servings: 8
Calories: 245kcal
Equipment
Ingredients
- 5 pound brisket flat
For curing:
- 4 quarts water
- 1 cup kosher salt
- ½ cup brown sugar
- 5 tablespoons pickling spice (use 1 tablespoon per pound of meat)
- 2½ teaspoon pink curing salt (use ½ teaspoon per pound of meat)
For cooking:
- 1 tablespoon pickling spice
- 2 yellow onions (peeled and quartered)
- 3 carrots (peeled and cut into thirds)
- 2 bay leaves
- 4 sprigs parsley
- 5 sprigs thyme
For serving:
- 2 pounds Yukon gold potatoes (peeled and halved)
- 6 carrots (peeled and cut into thirds)
- 2 heads savoy cabbage (cored and quartered)
- 1 teaspoon kosher salt
- Black pepper to taste
- ¼ cup parsley (minced)
Instructions
Prepare the brine:
- Place water in a 7-quart large pot with 1 cup kosher salt, ½ cup brown sugar, 5 tablespoons pickling spice, and 2½ teaspoons pink curing salt. See Note 1. Bring to a boil. Turn off the heat and stir to dissolve the salts and sugar.
- Let stand until the temperature of the brine reaches 45ºF. Do NOT add the beef to the brine if it is above 45ºF. If you’re in a rush, place ice packs in the water to cool it down more quickly without diluting the brine.
Cure the brisket:
- Pat the brisket dry and transfer it to the brine. If your pot isn’t large enough to fully submerge the brisket, transfer it to a brining bag with the brine or another container large enough to fully submerge the brisket. See Note 1. You can place a small side plate on any part of the brisket popping up from the brine to submerge it.
- Cover the pot and refrigerate for at least 5 days and up to 7 days, turning once every 24 hours to ensure even salt penetration.
Cook the corned beef:
- Remove the pot from the refrigerator. Rinse the cured beef under cold water and discard the brine. Rinse out the pot and return the beef to the pot.
- Add 1 tablespoon of pickling spice to the beef. Add the onions, carrots, bay leaves, parsley, and thyme. Cover the beef with water by 1 inch, about 12 to 14 cups total. Bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 3 to 4 hours until the beef is very tender.
Finish the corned beef:
- Turn on the broiler.
- Remove the beef from the pot and transfer it to a roasting pan or baking sheet. Broil for 5 minutes to brown the fat cap. Slice the corned beef against the grain. Transfer to a large serving platter and cover with foil.
Cook the vegetables:
- Strain the broth through a sieve into a large bowl. Discard spent herbs and veggies. Wipe out the pot and return it to the stovetop.
- Add potatoes and carrots to the pot and season with 1 teaspoon kosher salt. Cover with the reserved broth; you should have 10 to 12 cups. Bring to a boil. Reduce the heat to medium-low and cook uncovered until tender, about 40 minutes.
- Return the broth to a boil. Add the quartered cabbage. Cover and reduce the heat to low. Simmer for 15 minutes.
To serve:
- Spoon the cooked potatoes, carrots, and cabbage around the corned beef and ladle a few spoonfuls of the warm broth on top. Finish with black pepper and freshly minced parsley. Enjoy!
Notes
Note 1: Use an enameled Dutch oven large enough to hold 16 cups of water as well as the brisket without overflowing or leaving any part of the brisket exposed. You can use a cooking pot made from ceramic, stainless steel, or anodized aluminum. Alternatively, you can use a container made from food-safe plastic or glass. Do not use copper, cast iron without enameling, or aluminum.
Nutrition
Calories: 245kcal | Carbohydrates: 58g | Protein: 8g | Fat: 1g | Sodium: 439mg | Fiber: 12g | Sugar: 24g | Vitamin C: 103mg
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