Homemade Corned Beef and Cabbage

Name: Homemade Corned Beef and Cabbage
Yield: serves 6-8
Ingredients: For the brine:; 2 1/2 cups water; 1 cup dark beer; 1 cup juiced celery (use a blender to puree); 3/4 cup kosher salt; 1/2 cup packed brown sugar; 1/4 cup pickling spice; 1 beef brisket, 3-4 pounds; For cooking:; Brined brisket; 2 tablespoons black peppercorns; 2 tablespoons pickling spices; 4 medium sized carrots, peeled and cut into 1-inch chunks; 2 pounds red potatoes, halved or quartered, depending on size; 1 small green cabbage, stripped of outer leaves and quartered and cored

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Starting with grass-fed beef brisket helps make this the tastiest corn beef you've ever had! The term "corned" actually refers to the brining process, and is a reference to the large crystals, or "corns" of salt used to create the base for the brine. Celery acts as a natural source of sodium nitrate which helps the beef preserve its pink coloring.

SERVING SIZE

serves 6-8

INGREDIENTS

For the brine:

2 1/2 cups water

1 cup dark beer

1 cup juiced celery (use a blender to puree)

3/4 cup kosher salt

1/2 cup packed brown sugar

1/4 cup pickling spice

1 beef brisket, 3-4 pounds

For cooking:

Brined brisket

2 tablespoons black peppercorns

2 tablespoons pickling spices

4 medium sized carrots, peeled and cut into 1-inch chunks

2 pounds red potatoes, halved or quartered, depending on size

1 small green cabbage, stripped of outer leaves and quartered and cored

Starting with grass-fed beef brisket helps make this the tastiest corn beef you've ever had! The term "corned" actually refers to the brining process, and is a reference to the large crystals, or "corns" of salt used to create the base for the brine. Celery acts as a natural source of sodium nitrate which helps the beef preserve its pink coloring.

INSTRUCTIONS

Brine the Brisket:

In a large, deep roasting pan, pour water, beer, and celery juice. Mix in kosher salt until dissolved. Add sugar and stir until dissolved. Mix in pickling spices.

Place brisket on a flat surface and pierce with a sharp paring knife all over to aid in brine penetration. Add to brine and place a heavy platter on top to weigh it down. Cover and refrigerate 4 days.

Remove brisket from brine. Stir liquid to blend. Flip brisket and return to brine, weight with platter and cover. Refrigerate for an additional 4 days.

Remove brisket from brine and rinse with cold running water. Wrap with plastic, then foil and refrigerate. It can be stored up to two days out of the brine before cooking. Discard brine, do not reuse or consume.

Prepare the Meal:

Place corned beef in a large pot or Dutch oven, and fill with enough water to cover meat, plus one inch. Bring to a boil then reduce to a simmer and cook for 30 minutes.

After 30 minutes drain water and replace with fresh hot water, again covering the meat by a little over one inch. Add peppercorns and pickling spices. Again, bring to a boil then reduce to a simmer and cook for about 1 1/2 hours.

Add carrots and potatoes and cook for 20 minutes, or until just fork tender, then add cabbage and cook until crisp tender, about 5-10 minutes.

Remove beef from liquid and tent loosely with foil for 10 minutes. Carve the meat by cutting across the grain about the thickness of a pencil. Serve with a side of potatoes, carrots and cabbage and fresh horseradish.

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