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In which, with apologies to my vegetarian friends, I share my recipe for corned beef. Which is awesome.
So in the #paperlegends chat a few days ago I was waxing poetic about the corned beef I was going to make for St. Patrick's Day (which I did, and it was heavenly), and many people expressed an interest in the recipe. So here it is. I've included metric measurements for ingredients in parentheses (like this), since almost everyone else in the world does NOT use Imperial measurements.
From Scratch Home-Corned Beef (and cabbage)
based on recipe #115220 from recipezaar, with a few modifications
One 8-10 pound (approx. 3.5 to 5.5kg) beef brisket
4 garlic cloves, peeled and cut into thirds
The Brine:
2 quarts (2 L) water
1 cup (250 ml) kosher (very coarse grain flake) salt
1/2 cup (125 ml) white vinegar
4 tablespoons (60 ml) sugar
3 bay leaves
1 teaspoon (5 ml) whole peppercorns
1/2 teaspoon (2.5ml) yellow mustard seeds
1 pinch ground cloves
Combine all the brine ingredients and bring to a boil, then cool. In a huge plastic roasting bag (NOT a garbage bag!) place the brisket, the cooled brine, and the 4 garlic cloves. Make sure the meat is completely covered by the brine, tie off tightly, and place in a pot large enough to hold it all, and refrigerate for 6-7 days, turning occasionally (I just kind of poke it through the bag to swish the brine around). After the 6-7 days, remove the brisket from the brine and discard the brine. If you're not cooking the brisket immediately, freeze it in a resealable bag; it keeps well for 3 months in the freezer.
The Simmering Liquid:
water to cover brisket
1 tsp (5ml) peppercorns
1/2 tsp (2.5 ml) yellow mustard seeds
1/2 tsp (2.5ml) whole allspice
1/4 tsp (1 ml) whole cloves
4 garlic cloves, sliced
Place meat in a Dutch oven or other large pot and add enough water to cover the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seed, allspice, cloves, and garlic); bring to a boil, and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours, though 4 hours certainly doesn't hurt anything. (I usually add baby carrots and baby potatoes alongside the meat during the last hour of cooking. When the vegetables are cooked through I'll remove the meat and let it rest on the cutting board, spoon out the carrots and potatoes [and garlic, it's heavenly], and put wedges of green cabbage in the pot to simmer until they're tender. I must admit, the cabbage is my favorite part!)
Serve with Irish soda bread and beer. Enjoy!
So in the #paperlegends chat a few days ago I was waxing poetic about the corned beef I was going to make for St. Patrick's Day (which I did, and it was heavenly), and many people expressed an interest in the recipe. So here it is. I've included metric measurements for ingredients in parentheses (like this), since almost everyone else in the world does NOT use Imperial measurements.
From Scratch Home-Corned Beef (and cabbage)
based on recipe #115220 from recipezaar, with a few modifications
One 8-10 pound (approx. 3.5 to 5.5kg) beef brisket
4 garlic cloves, peeled and cut into thirds
The Brine:
2 quarts (2 L) water
1 cup (250 ml) kosher (very coarse grain flake) salt
1/2 cup (125 ml) white vinegar
4 tablespoons (60 ml) sugar
3 bay leaves
1 teaspoon (5 ml) whole peppercorns
1/2 teaspoon (2.5ml) yellow mustard seeds
1 pinch ground cloves
Combine all the brine ingredients and bring to a boil, then cool. In a huge plastic roasting bag (NOT a garbage bag!) place the brisket, the cooled brine, and the 4 garlic cloves. Make sure the meat is completely covered by the brine, tie off tightly, and place in a pot large enough to hold it all, and refrigerate for 6-7 days, turning occasionally (I just kind of poke it through the bag to swish the brine around). After the 6-7 days, remove the brisket from the brine and discard the brine. If you're not cooking the brisket immediately, freeze it in a resealable bag; it keeps well for 3 months in the freezer.
The Simmering Liquid:
water to cover brisket
1 tsp (5ml) peppercorns
1/2 tsp (2.5 ml) yellow mustard seeds
1/2 tsp (2.5ml) whole allspice
1/4 tsp (1 ml) whole cloves
4 garlic cloves, sliced
Place meat in a Dutch oven or other large pot and add enough water to cover the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seed, allspice, cloves, and garlic); bring to a boil, and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours, though 4 hours certainly doesn't hurt anything. (I usually add baby carrots and baby potatoes alongside the meat during the last hour of cooking. When the vegetables are cooked through I'll remove the meat and let it rest on the cutting board, spoon out the carrots and potatoes [and garlic, it's heavenly], and put wedges of green cabbage in the pot to simmer until they're tender. I must admit, the cabbage is my favorite part!)
Serve with Irish soda bread and beer. Enjoy!
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