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.

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

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Inactive Time: 14 days
Total Time: 14 days 4 hours 20 minutes

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.

Ingredients

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


Instructions

  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.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 967Total Fat 53gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 25gCholesterol 301mgCarbohydrates 35gFiber 5gSugar 19gProtein 84g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.



Photo: thebittenword / CC BY

Homemade Corned Beef with Vegetables
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Article Categories:
Beef · Holiday

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