Corned Beef
Transform your kitchen into a cozy haven with this classic Corned Beef recipe, a time-honored favorite perfect for family gatherings or hearty meals. This dish starts with a flavorful homemade brine infused with pickling spice, garlic, and bay leaves, giving a richly seasoned depth to the tender beef brisket after days of curing. Slow-simmered to perfection, the corned beef is paired with vibrant chunks of carrots, velvety potatoes, and wedges of cabbage, creating a balanced, comforting meal. Ideal for celebrations like St. Patrick’s Day or anytime you crave a warm, satisfying dinner, this recipe showcases traditional cooking techniques and earthy, wholesome flavors. Serve it with some of the savory cooking liquid for a meal steeped in nostalgia and brimming with irresistible aroma. Keywords: corned beef recipe, homemade brine, cured beef brisket, St. Patrick’s Day dinner, boiled vegetables, slow-cooked main course.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 8 cups Water
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 2 teaspoons Pink curing salt (sodium nitrite)
- 2 tablespoons Pickling spice
- 4 cloves Garlic cloves, crushed
- 3 leaves Bay leaves
- 1 tablespoon Black peppercorns
- 12 cups Water (for cooking)
- 4 carrots Carrots, peeled and cut into chunks
- 4 potatoes Potatoes, peeled and cut into chunks
- 1 head Cabbage, cut into wedges
Instructions
In a large pot, combine 8 cups of water, kosher salt, brown sugar, pink curing salt, pickling spice, crushed garlic, bay leaves, and black peppercorns. Heat the mixture over medium heat, stirring until the salt and sugar are dissolved. Let the brine cool completely to room temperature.
Place the beef brisket in a large, resealable plastic bag or a non-reactive container. Pour the cooled brine over the brisket, ensuring it is fully submerged. Seal the bag or cover the container, and refrigerate for 5-7 days, flipping the brisket daily to ensure even curing.
After curing, remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt. Discard the brine.
Place the brisket in a large pot and add 12 cups of water, or enough to fully cover the meat. Bring to a boil over high heat, then reduce the heat to a simmer. Add additional pickling spice if desired, and cook the brisket, covered, for 3 hours or until tender.
Add the carrots and potatoes to the pot, and cook for 30 minutes. Then, add the cabbage wedges and cook for an additional 20-30 minutes, or until all the vegetables are tender.
Remove the brisket from the pot, slice it against the grain, and serve with the boiled vegetables. Optionally, ladle some of the cooking liquid over the meat and vegetables for added flavor.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 19857 mg | 863% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 27.8 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1838 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
