Home Corned Beef and Vegetables
Ingredients: water, table salt, brown sugar, pink preserving salt, bay leaves · 195 min cook time · 650kcal · $34.50
Ingredients
6quarts water, 0.75cup table salt, 0.5cup brown sugar, 2teaspoons pink preserving salt, 6leaves bay leaves, 6cloves garlic, 2tablespoons black peppercorns, 1tablespoon coriander, 5berries allspice berries, 1cut beef brisket flat cut, 6carrots carrots, 1.5pounds red potatoes, 1head cabbage
Instructions
1. Whisk together water, table salt, brown sugar, pink preserving salt, bay leaves, garlic, black peppercorns, coriander, and allspice berries in a large container until dissolved to make the brine.
2. Submerge the beef brisket flat cut in the brine, place a plate on top to keep it submerged, cover, and refrigerate for 6 to 8 days without flipping.
3. Remove the beef from the brine and pat dry. Make a sachet with remaining bay leaves, garlic, and peppercorns using cheesecloth.
4. Place the sachet and corned beef into a large Dutch oven with 2 quarts of water. Bring to a simmer, cover, and transfer to a 275 degrees oven for 2 and a half to 3 hours until fork-tender.
5. Remove the beef, pour a cup of the cooking broth over it, cover with foil to keep warm, and let rest.
6. Add carrots and red potatoes to the cooking liquid, bring to a simmer, cover, and cook on medium-low for about 7 minutes.
7. Add the cabbage pieces to the pot, return to a simmer, cover, and cook for another 15 minutes until all vegetables are tender.
8. Slice the corned beef across the grain and serve alongside the prepared vegetables with whole-grain mustard.
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