Ingredients: |
Ingredients: See Note Before Starting
Beef Brisket
1 (4 1/2- to 5-pound) beef brisket, flat cut
3/4 cup salt
1/2 cup packed brown sugar
2 teaspoons pink curing salt #1
6 garlic cloves, peeled
6 bay leaves
5 allspice berries
2 tablespoons peppercorns
1 tablespoon coriander seeds
Vegetables
6 carrots, peeled, halved crosswise, thick ends halved lengthwise
1-1/2 pounds small red potatoes, unpeeled
1 head green cabbage (2 pounds), uncored, cut into 8
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Directions: |
Directions:Pink curing salt #1, which can be purchased online or in stores specializing in meat curing, is a mixture of table salt and nitrites; it is also called Prague Powder #1, Insta Cure #1, or DQ Curing Salt #1. In addition to the pink salt, we use table salt here. If using Diamond Crystal kosher salt, increase the salt to 1 1/2 cups; if using Morton kosher salt, increase to 1 1/8 cups. This recipe requires six days to corn the beef, and you will need cheesecloth. Look for a uniformly thick brisket to ensure that the beef cures evenly. The brisket will look gray after curing but will turn pink once cooked.
1. FOR THE CORNED BEEF: Trim fat on surface of brisket to 1/8 inch. Dissolve salt, sugar, and curing salt in 4 quarts water in large container. Add brisket, 3 garlic cloves, 4 bay leaves, allspice berries, 1 tablespoon peppercorns, and coriander seeds to brine. Weigh brisket down with plate, cover, and refrigerate for 6 days.
2. Adjust oven rack to middle position and heat oven to 275 degrees. Remove brisket from brine, rinse, and pat dry with paper towels. Cut 8-inch square triple thickness of cheesecloth. Place remaining 3 garlic cloves, remaining 2 bay leaves, and remaining 1 tablespoon peppercorns in center of cheesecloth and tie into bundle with kitchen twine. Place brisket, spice bundle, and 2 quarts water in Dutch oven. (Brisket may not lie flat but will shrink slightly as it cooks.)
3. Bring to simmer over high heat, cover, and transfer to oven. Cook until fork inserted into thickest part of brisket slides in and out with ease, 2 1/2 to 3 hours.
4. Remove pot from oven and turn off oven. Transfer brisket to large ovensafe platter, ladle 1 cup of cooking liquid over meat, cover, and return to oven to keep warm.
5. FOR THE VEGETABLES: Add carrots and potatoes to pot and bring to simmer over high heat. Reduce heat to medium-low, cover, and simmer until vegetables begin to soften, 7 to 10 minutes.
6. Add cabbage to pot, increase heat to high, and return to simmer. Reduce heat to low, cover, and simmer until all vegetables are tender, 12 to 15 minutes.
7. While vegetables cook, transfer beef to cutting board and slice 1/4 inch thick against grain. Return beef to platter. Using slotted spoon, transfer vegetables to platter with beef. Moisten with additional broth and serve.
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Personal
Notes: |
Personal
Notes: Pink curing salt #1, which can be purchased online or in stores specializing in meat curing, is a mixture of table salt and nitrites; it is also called Prague Powder #1, Insta Cure #1, or DQ Curing Salt #1. In addition to the pink salt, we use table salt here. If using Diamond Crystal kosher salt, increase the salt to 1 1/2 cups; if using Morton kosher salt, increase to 1 1/8 cups. This recipe requires six days to corn the beef, and you will need cheesecloth. Look for a uniformly thick brisket to ensure that the beef cures evenly. The brisket will look gray after curing but will turn pink once cooked.
From Cooks Illustrated - made for Bill, Judy, Jeff and Steve for St.Pat's 2017
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This recipe for Home-Corned Beef with Vegetables is from