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CORNED BEEF
1,125,316 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
DIRECTIONS
INGREDIENTS
For the Corned Beef Brine
½ cup kosher salt
8 cup distilled water
pink curing salt, as needed see cure calculator
1 tbsp black peppercorns
1 tbsp juniper berries
1 tbsp yellow mustard seeds
1 tbsp allspice berries
1 stick cinnamon
2 bay leaves, torn or crumbled
¼ cup brown sugar
6 cardamom pods, optional
2 red dried chilies (such as chiles de Arbol), crushed, optional
2 lb beef brisket
For the Herby Horseradish Cream
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
freshly ground black pepper, to taste
For the Beer Braised Corned Beef
1 (2 to 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 oz 12 bottle/can draught Guinness beer
beef broth, as needed
1 small green cabbage, cut into 2” wedges
2 ½ large carrots, cut into 2” segments (on a bias)
1 ½ lb red and white baby potatoes, cut in half
Herb y Horseradish Cream (see recipe above)
kosher salt, to taste
freshly ground black pepper, to taste
TOOLS
measuring cups and spoons set
digital scale
mixing bowls
mini prep bowls
whisk
Chef’s knife
cutting board
metal tongs
peeler
non reactive pot or large sealable container
Dutch oven
fine mesh strainer
ladle
refrigerator
oven
stovetop
serving platter or dish
DIRECTIONS
1.
For the Cure Calculator:
2.
For the Corned Beef Brine
1.
Combine the salt, water, 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.
½ cup kosher salt
8 cup distilled water
pink curing salt, as needed see cure calculator
1 tbsp black peppercorns
1 tbsp juniper berries
1 tbsp yellow mustard seeds
1 tbsp allspice berries
1 stick cinnamon
2 bay leaves, torn or crumbled
¼ cup brown sugar
6 cardamom pods, optional
2 red dried chilies (such as chiles de Arbol), crushed, optional
non reactive pot or large sealable container
2.
Whisk the brine together until the sugar and salt and both dissolved.
For the Corned Beef Brine
whisk
non reactive pot or large sealable container
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 lb beef brisket
For the Corned Beef Brine
non reactive pot or large sealable container
refrigerator
4.
For the Beer-Braised Corned Beef
1.
Preheat the oven to 300°F.
oven
2.
Score the fat cap of the brisket with a crosshatch pattern.
1 (2 to 3lb) brined brisket (see recipe above), rinsed + dried
Chef’s knife
cutting board
3.
Add the onions, garlic, and spices to a medium dutch oven.
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
measuring cups and spoons set
Dutch oven
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.
1 (2 to 3lb) brined brisket (see recipe above), rinsed + dried
1 oz 12 bottle/can draught Guinness beer
beef broth, as needed
metal tongs
Dutch oven
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.
For the Beer Braised Corned Beef
Dutch oven
oven
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.
For the Beer Braised Corned Beef
metal tongs
7.
Add the cabbage, carrots, and potatoes to the braising liquid. Bring the liquid to a boil over high heat.
1 small green cabbage, cut into 2” wedges
2 ½ large carrots, cut into 2” segments (on a bias)
1 ½ lb red and white baby potatoes, cut in half
Dutch oven
stovetop
8.
Once boiling, cover the pot and reduce the heat to a simmer. Cook the vegetables for 20-30 minutes or until tender.
Dutch oven
9.
Remove the carrots, potatoes, and cabbage from the liquid.
2 ½ large carrots, cut into 2” segments (on a bias)
1 ½ lb red and white baby potatoes, cut in half
1 small green cabbage, cut into 2” wedges
mixing bowls
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.
For the Beer Braised Corned Beef
1 small green cabbage, cut into 2” wedges
2 ½ large carrots, cut into 2” segments (on a bias)
1 ½ lb red and white baby potatoes, cut in half
Herb y Horseradish Cream (see recipe above)
kosher salt, to taste
freshly ground black pepper, to taste
cutting board
Chef’s knife
11.
For the Herby Horseradish Cream
1.
Combine the Homemade Sour Cream with the remaining ingredients in a small bowl.
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
freshly ground black pepper, to taste
mini prep bowls
whisk
2.
Whisk until the sauce is homogenous. Store in the refrigerator until ready to serve.
For the Herby Horseradish Cream
whisk
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