Homemade Corned Beef Recipe

What would a St. Patrick’s Day be without Corned Beef? While it would still be a fun day to wear green and spend time with friends, you must admit a tasty Corned Beef does make the day that much more special. This year, impress your friends with February Featured Chef Brianna Ascher’s Homemade Corned Beef recipe.

Corned Beef shines bright on St. Patrick’s Day, but you can enjoy this tasty recipe year-round! We recommend using leftovers for sandwiches and snacks.

 

Homemade Corned Beef

Recipe By: Brianna Ascher | Brianna’s Instagram

USWM Shopping List: Beef Brisket

Ingredients:

• Brisket, 4-5lbs
• Brining Solution (see below)
• 1 Head Cabbage, quartered
• Optional: Chopped Carrot, Celery, Onion

Brining Solution:

• 32oz Water
• 32oz Ice (or very cold water)
• 1 cup Kosher Salt
• 2 TBS Saltpeter
• 1 tsp Mustard Seeds
• ½ tsp Whole Cloves (roughly 8 cloves)
• 1 tsp Whole Allspice (roughly 8 berries)
• 1 tsp Juniper Berries (roughly 12 berries)
• 1 tsp Black Peppercorns, whole
• 2 Bay Leaves

Tools required:

• Vacuum sealer & compatible bag
• Large Pot (for brining solution)
• Food Thermometer
• Large Stock Pot (big enough to fit brisket, vegetables, water)
• Large Cutting Board

Brining Solution Directions:

1. Add 32oz of water and the spices (everything except for the ice) to a large pot.
2. Set stove to high heat, stir until salt and saltpeter are dissolved. Remove from heat.
3. Add ice/very cold water and stir mixture until temperature is at or under 50°F (refrigerate if necessary).

Corned Beef Directions:

1. Place your brisket in a vacuum sealer bag. Add chilled brining solution to the bag, enough to ensure that the brisket will be fully submerged. Use the manual setting on your vacuum sealer to remove as much air as possible and seal. Note: You may need a second pair of hands to help with this. Refrigerate for 7-10 days, flipping once per day.
2. Once brined, remove brisket from brine. Dispose of the brine and thoroughly rinse the brisket, ensuring no brine remains.
3. Place clean brisket in your large stock pot. Add water to cover the brisket by 1-2 inches. If using carrot, celery, and onion, add these to the pot.
4. Set stove to high heat and bring to a boil. Reduce heat to simmer for 3 hours, covered.
5. Remove the cooked brisket and place on a large cutting board to rest. Add cabbage to the pot with the veggies and simmer for 15 minutes while the brisket rests.
6. Once rested, slice brisket and serve with cabbage and other veggies. It should pink up as it rests and end up being a nice deep pink/red. Enjoy!

 

Explore more of Brianna’s recipes on the Discover Blog. 

 

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