CORNED BEEF
Gone are the days of gray, tasteless, and tough corned beef. Try our new and (some might say) improved corned beef recipe just in time for St. Patrick’s Day. Shamrock sunglasses not included.
Method
Serves: 2-4
Corned Beef Brine Method:
Combine the salt, walter, pink curing salt, peppercorns, juniper berries, mustard seeds, allspice berries, cinnamon, bay leaves, brown sugar, cardamom pods (if using), and dried chilies (if using) in a large sealable container or non-reactive pot with a corresponding lid.
Whisk the brine together until the sugar and salt and both dissolved.
Add the brisket to the brine solution, making sure it is completely submerged. Cover the container or pot with a lid and refrigerate for 5-10 days depending on the size and proportions of your brisket (please reference the cure calculator).
Beer-Braised Corned Beef Method:
Preheat the oven to 300°F.
Score the fat cap of the brisket with a crosshatch pattern.
Add the onions, garlic, and spices to a medium dutch oven.
Place the brisket fat-cap down over top of the onion, then pour in the beer and beef broth. Add just enough beef broth to come about ¾ the way up the beef.
Transfer the uncovered dutch oven to the preheated oven and braise the beef for 5-6 hours, or until fork tender. About 3 hours into the braise, flip the beef so that the fat cap is no longer covered by the broth.
Remove the beef from the braising liquid and allow it to rest for 30 minutes at room temperature or up to 12 hours in the refrigerator. If resting the beef in the refrigerator, reheat the corned beef in the braising liquid for 20 minutes before serving.
Add the cabbage, carrots, and potatoes to the braising liquid. Bring the liquid to a boil over high heat.
Once boiling, cover the pot and reduce the heat to a simmer. Cook the vegetables for 20-30 minutes or until tender.
Remove the carrots, potatoes, and cabbage from the liquid.
Slice the brisket, against the grain, into ¼ - ½ inch thick slices. Serve alongside the cooked vegetables, Herby Horseradish cream, and an extra ladle full of the braising liquid. Season the dish to taste with an extra sprinkling of salt and pepper.
Herby Horseradish Cream Method:
Combine the Homemade Sour Cream with the remaining ingredients in a small bowl.
Whisk until the sauce is homogenous. Store in the refrigerator until ready to serve.
Ingredients
Corned Beef Brine Ingredients:
½ Cup kosher salt
8 Cups distilled water
~1 tsp pink curing salt, see cure calculator
1 Tbsp black peppercorns
1 Tbsp juniper berries
1 Tbsp yellow mustard seeds
1 Tbsp allspice berries
1 cinnamon stick
2 bay leaves, torn or crumbled
¼ Cup brown sugar
Optional: 6 cardamom pods
Optional: 2 red dried chilies (such as chiles de Arbol), crushed
~2 lb beef brisket
Beer-Braised Corned Beef Ingredients:
1 (2-3lb) brined brisket (see recipe above), rinsed + dried
1 large onion, sliced
3 garlic cloves, peeled + crushed
2 bay leaves
2 tsp kosher salt
1 ½ tsp black peppercorns
1 tsp mustard seeds
½ tsp whole coriander seeds
½ tsp allspice berries
3 cloves
1 12-oz bottle/can draught Guinness beer
As needed beef broth, preferably homemade
1 small green cabbage, cut into 2” wedges
2-3 large carrots, cut into 2” segments (on a bias)
1 ½ lb red and white baby potatoes, cut in half
Herby Horseradish Cream (see recipe below)
To taste kosher salt
To taste freshly ground black pepper
Herby Horseradish Cream Ingredients:
¾ Cup sour cream
¼ Cup prepared horseradish
1 ½ tsp white vinegar
1 ½ Tbsp dijon mustard
1 Tbsp chives, chopped
1 Tbsp dill, chopped
2 Tbsp parsley, chopped
To taste kosher salt
To taste freshly ground black pepper