Corned Beef Recipe

Corned Beef Recipe

Corned Beef Recipe with Vegetables

Our corned beef recipe is a traditional St. Patrick’s Day staple.  I’ll tell you up front, this recipe takes a little planning.  The brine is simple, but the corned beef must be refrigerated in the brine for 2 weeks.  What are you waiting for? Get busy time is ticking.

To begin, you will need to make the brine.

Ingredients for the Brine:

Step 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.

Next you will need to prepare the corned beef.

Ingredients for the Corned Beef:

  • 5 lbs. flat-cut beef brisket
  • 1 medium onion, halved
  • 1 medium celery stalk, halved
  • 1 medium carrot, peeled, halved
  • 1 lbs. baby turnips, peeled, trimmed
  • 1 lbs. baby carrots, peeled, trimmed
  • 1 medium head cabbage, cut into 8 wedges
  • 1 lbs. small red potatoes
  • Mustard and or Horseradish Sauce (for serving)

Step 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 the meat submerged; cover and refrigerate for 2 weeks.

Step 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 3.5 hrs.

Step 4.  Set a steamer in a large saucepan. Add enough water t reach the bottom and bring to a boil. Add turnips. Reduce heat, cover and steam until tender, 8-10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.

Step 5.  Transfer corned beef to a cutting board. Tent with a 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.

Step 6.  Trim excess fat from beef. Slice thinly against grain and transfer to a platter. Serve with broth and mustard.

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