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Homemade Corned Beef with Vegetables



When you think of St. Patrick's Day food, there's only one dish that really comes to mind: corned beef and cabbage. It's delicious and traditional -- even if it isn't exactly Irish.

When you think of St. Patrick’s Day food, there’s only one dish that really comes to mind: corned beef and cabbage. It’s delicious and traditional — even if it isn’t exactly Irish.



Homemade Corned Beef with Vegetables

Homemade Corned Beef with Vegetables
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Category: Entree,Dinner
Cuisine: Irish

When you think of St. Patrick's Day food, there's only one dish that really comes to mind: corned beef and cabbage. It's delicious and traditional -- even if it isn't exactly Irish.


    FOR THE BRINE
  • 2 quarts water
  • 1 cup coarse salt
  • 1 tablespoon pink curing salt
  • 1/2 cup sugar
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon mustard seeds, crushed
  • 1 teaspoon black peppercorns, crushed
  • 1 cinnamon stick, crushed
  • 4 dried bay leaves, crushed
  • 8 whole cloves
    FOR THE CORNED BEEF
  • 5 pounds flat-cut beef brisket
  • 1 medium onion, halved
  • 1 medium celery stalk, halved
  • 1 medium carrot, peeled, halved
  • 1 pound baby turnips, peeled, trimmed
  • 1 pound baby carrots, peeled, trimmed
  • 1 medium head cabbage, cut into 8 wedges
  • 1 pound small red potatoes
  • Dijon mustard, for serving



  1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
  2. Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
  3. Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
  4. Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  5. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
  6. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

Yield: 8 servings



Photo: thebittenword / CC BY

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