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St. Patrick's Day Corned Beef
Celebrate Irish heritage with this classic corned beef recipe. A long brining period yields a spicy and tangy corned beef that slices up beautifully!
Ingredients
- 5 tbsp pink curing salt*
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 cinnamon stick, broken into several pieces
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1 5 lb pound beef brisket
- 1 medium onion, quartered
- 2 large carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- * Pink curing salt is what gives corned beef its rosy color. It goes by many names including sodium nitrite, Prague Powder #1 or DQ Curing Salt #1, and can be found online or in specialty stores. It can be substituted with regular kosher salt, however the meat will be a duller color when you’re done cooking it.
- Cook time
- 3 hours
Instructions
- In a large stock pot, place the salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, and bay leaves.
- Add about 2 quarts of water, or enough water so that a brisket will fully submerge under the water when added to the pot.Heat until the liquid boils and the salt and sugar are fully dissolved.
- Remove from heat and let cool to room temperature.
- Place the brisket into the stock pot and ensure that it is fully submerged. Add a plate to weight down the brisket if necessary.
- Place in refrigerator. For a stronger brine, let sit for 5 days. For a weaker brine, let sit for up to 10 days.
- After you’re done with the brine, remove the brisket from the stock pot and rinse well under temperate water.
- Place the brisket in a pot that fits the meat comfortably, with just enough room to add the additional ingredients. Avoid a too large pot. Add the onion, carrots, and celery, then add water until the water level is about a half inch above the ingredients.
- Place the pot on high heat and allow the water to boil.
- Reduce the temperature until the water lightly simmers. Cook the meat for up to 3 hours, or until tender. Begin checking after it has cooked 2 1/2 hours.
- Once done cooking remove the meat from the pot. Let it rest for at least 30 minutes, then slice thinly.
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