You’ll need a bit of time to prepare this braised corned beef, but the end results make all that time worth it. Cook this for your St. Patrick’s Day celebration or for an extra-special meal.
TIME & SERVINGS
YIELDS: 12 SERVING(S)
PREP TIME: 20 MINUTES
COOK TIME: 5 HOURS
PREP TIME: 20 MINUTES
COOK TIME: 5 HOURS
INGREDIENT
for brine:
2 quarts plus 2 cups water, divided
1 cup kosher salt
3/4 cup packed brown sugar
2 tablespoons curing salt, such as Prauge powder
2 tablespoons whole peppercorns
1 tablespoon mustard seed
1 teaspoon ground ginger
10 whole allspice
10 whole cloves
10 whole juniper berries
2 bay leaves
2 cinnamon sticks (2-3 inches)
2 whole star anise
2 pounds ice cubes
1 fresh beef brisket (4 to 5 pounds), trimmed
for braising:
3 large carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
2 large onions, skins removed and quartered
2 quarts plus 2 cups water, divided
1 cup kosher salt
3/4 cup packed brown sugar
2 tablespoons curing salt, such as Prauge powder
2 tablespoons whole peppercorns
1 tablespoon mustard seed
1 teaspoon ground ginger
10 whole allspice
10 whole cloves
10 whole juniper berries
2 bay leaves
2 cinnamon sticks (2-3 inches)
2 whole star anise
2 pounds ice cubes
1 fresh beef brisket (4 to 5 pounds), trimmed
for braising:
3 large carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
2 large onions, skins removed and quartered
INSTRUCTIONS(STEPS)
- To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid.
- After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onions in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours.
Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.