BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

CORNED BEEF

Picture for CORNED BEEF

1,089,068 views  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.

3 servings

US

original

metric

INGREDIENTS

For the Corned Beef Brine

kosher salt

½ cup kosher salt

distilled water

8 cup distilled water

~1 pink curing salt, see cure calculator

tsp ~1 pink curing salt, see cure calculator

black peppercorns

1 tbsp black peppercorns

juniper berries

1 tbsp juniper berries

yellow mustard seeds

1 tbsp yellow mustard seeds

allspice berries

1 tbsp allspice berries

cinnamon

1 stick cinnamon

bay leaves, torn or crumbled

2 bay leaves, torn or crumbled

brown sugar

¼ cup brown sugar

Optional:  cardamom pods

6 Optional: cardamom pods

Optional:  red dried chilies (such as chiles de Arbol), crushed

2 Optional: red dried chilies (such as chiles de Arbol), crushed

~2 beef brisket

lb ~2 beef brisket

For the Beer  Braised Corned Beef

For the Beer Braised Corned Beef

(2 3lb) brined brisket (see recipe above), rinsed + dried

1 (2 3lb) brined brisket (see recipe above), rinsed + dried

large onion, sliced

1 large onion, sliced

garlic cloves, peeled + crushed

3 garlic cloves, peeled + crushed

bay leaves

2 bay leaves

kosher salt

2 tsp kosher salt

black peppercorns

1 ½ tsp black peppercorns

mustard seeds

1 tsp mustard seeds

whole coriander seeds

½ tsp whole coriander seeds

allspice berries

½ tsp allspice berries

3 cloves

12 bottle/can draught Guinness beer

1 oz 12 bottle/can draught Guinness beer

As needed beef broth, preferably homemade

As needed beef broth, preferably homemade

small green cabbage, cut into 2” wedges

1 small green cabbage, cut into 2” wedges

large carrots, cut into 2” segments (on a bias)

2.5 large carrots, cut into 2” segments (on a bias)

red and white baby potatoes, cut in half

1 ½ lb red and white baby potatoes, cut in half

Herby Horseradish Cream (see recipe below)

Herby Horseradish Cream (see recipe below)

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Herby Horseradish Cream

For the Herby Horseradish Cream

sour cream

¾ cup sour cream

prepared horseradish

¼ cup prepared horseradish

white vinegar

1 ½ tsp white vinegar

dijon mustard

1 ½ tbsp dijon mustard

chives, chopped

1 tbsp chives, chopped

dill, chopped

1 tbsp dill, chopped

parsley, chopped

2 tbsp parsley, chopped

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

DIRECTIONS

1.

For the Corned Beef Brine

1.

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.

kosher salt

½ cup kosher salt

distilled water

8 cup distilled water

~1 pink curing salt, see cure calculator

tsp ~1 pink curing salt, see cure calculator

black peppercorns

1 tbsp black peppercorns

juniper berries

1 tbsp juniper berries

yellow mustard seeds

1 tbsp yellow mustard seeds

allspice berries

1 tbsp allspice berries

cinnamon

1 stick cinnamon

bay leaves, torn or crumbled

2 bay leaves, torn or crumbled

brown sugar

¼ cup brown sugar

Optional:  cardamom pods

6 Optional: cardamom pods

Optional:  red dried chilies (such as chiles de Arbol), crushed

2 Optional: red dried chilies (such as chiles de Arbol), crushed

2.

Whisk the brine together until the sugar and salt and both dissolved.

3.

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).

~2 beef brisket

lb ~2 beef brisket

4.

For the Beer-Braised Corned Beef

1.

Preheat the oven to 300°F.

2.

Score the fat cap of the brisket with a crosshatch pattern.

(2 3lb) brined brisket (see recipe above), rinsed + dried

1 (2 3lb) brined brisket (see recipe above), rinsed + dried

3.

Add the onions, garlic, and spices to a medium dutch oven.

large onion, sliced

1 large onion, sliced

garlic cloves, peeled + crushed

3 garlic cloves, peeled + crushed

bay leaves

2 bay leaves

kosher salt

2 tsp kosher salt

black peppercorns

1 ½ tsp black peppercorns

mustard seeds

1 tsp mustard seeds

whole coriander seeds

½ tsp whole coriander seeds

allspice berries

½ tsp allspice berries

3 cloves

4.

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.

12 bottle/can draught Guinness beer

1 oz 12 bottle/can draught Guinness beer

As needed beef broth, preferably homemade

As needed beef broth, preferably homemade

5.

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.

6.

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.

7.

Add the cabbage, carrots, and potatoes to the braising liquid. Bring the liquid to a boil over high heat.

small green cabbage, cut into 2” wedges

1 small green cabbage, cut into 2” wedges

large carrots, cut into 2” segments (on a bias)

2.5 large carrots, cut into 2” segments (on a bias)

red and white baby potatoes, cut in half

1 ½ lb red and white baby potatoes, cut in half

8.

Once boiling, cover the pot and reduce the heat to a simmer. Cook the vegetables for 20-30 minutes or until tender.

9.

Remove the carrots, potatoes, and cabbage from the liquid.

10.

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 (see recipe below)

Herby Horseradish Cream (see recipe below)

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

11.

For the Herby Horseradish Cream

1.

Combine the Homemade Sour Cream with the remaining ingredients in a small bowl.

sour cream

¾ cup sour cream

prepared horseradish

¼ cup prepared horseradish

white vinegar

1 ½ tsp white vinegar

dijon mustard

1 ½ tbsp dijon mustard

chives, chopped

1 tbsp chives, chopped

dill, chopped

1 tbsp dill, chopped

parsley, chopped

2 tbsp parsley, chopped

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

2.

Whisk until the sauce is homogenous. Store in the refrigerator until ready to serve.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.