Corned Beef & Cabbage
Corned beef is basically a slab of beef that has brined in a spiced salt bath. For superb corned beef, plan to salt brine the beef for 5 days. To achieve the traditional pink hue use curing salt - but go ahead and leave it out if you’re indifferent about the color, as I am.
Corned Beef & Cabbage
5 days prior to serving, prepare brine . . .
To a large pot, add:
1 qt water
1 cup coarse salt
1/2 cup brown sugar
1 Tbsp curing salt* (optional)
1 tsp mustard seed
1 tsp black pepper corns
1/2 tsp whole cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried rosemary
1/2 tsp ground ginger
2 bay leaves
Bring to a boil, simmer for 5 minutes. Stir in:
1 qt cold water
Refrigerate brine for 1 hour.
One hour later . . .
To a 2 gallon resealable bag, add:
2 lb brisket
Chilled brine
2-4 cups cold water
Seal, being sure to remove all air, and place flat in a 13”x9” pan ensuring that the beef is completely submerged**. Refrigerate for 5 days, flipping the bag daily.
5 days later . . .
To a large pot, add:
Brined beef, thoroughly rinsed
2 cups water
2 bay leaves
Bring to a boil over high heat, reduce heat to medium-low to retain a low simmer. Cook for 2 hours. Add:
4 cups water
1 onion, quartered
4 carrots, halved
4 potatoes, quartered
1 tsp salt
Simmer for 30 minutes longer. Finally add:
1 head cabbage, cut into 8 wedges
When cutting, keep the core attached to all wedges so that the leaves stay together
Simmer for 30 minutes to finish. Thinly slice the beef across the grain. Serve hot.
Brenda’s tips:
Serving size: 4 to 8 servings
*Curing Salt: sometimes referred to as “pink salt” (it is NOT Himalayan salt), will create the signature pink color in the meat. As the brisket will be fully cooked, it is not essential it be cured and therefore the curing salt is optional in this recipe.
**The beef will float, so consider placing something heavy on top while it’s in the refrigerator to ensure that it stays completely submerged in the brine
This recipe makes enough brine for up to 4 lbs of brisket, so increase as desired
Extend the brine time up to 8 days if needed
Recipe works great in a slow cooker, increase cooking time to 8 hours
This recipe is inspired by Alton Brown’s Corned Beef
Window to B’s kitchen . . .
