Corned Beef
This recipe outlines the traditional method for making tender corned beef. A beef brisket is brined for 10 days in a spiced saltpeter solution, then slow-simmered with aromatic vegetables until fork-tender. The prolonged brining imparts its distinct flavor and color, while gentle cooking ensures a succulent main course perfect for slicing and serving.
Equipment
- 1 Large Stockpot 6 to 8-quart capacity, for brining and simmering.
- 1 2-gallon Zip-top Bag Food-grade, for brining the brisket.
- 1 Large Container To hold the zip-top bag flat in the refrigerator during brining.
- 1 Instant-Read Thermometer For accurately checking brine temperature.
- 1 Chef's Knife and Cutting Board For preparing vegetables and slicing the cooked brisket.
Ingredients
Main
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 4 to 5 pound beef brisket, trimmed
- 1 small onion quartered
- 1 large carrot coarsely chopped
- 1 stalk celery coarsely chopped
Instructions
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Notes
The use of saltpeter (sodium nitrite) is crucial for both the characteristic pink color of corned beef and its preservation. Ensure you source food-grade saltpeter and handle it appropriately. Maintaining the brine temperature at 45°F (7°C) is critical for food safety and effective curing; a thermometer is highly recommended. For optimal tenderness, the prolonged low simmer is essential – do not boil vigorously, as this will toughen the meat. Slicing across the grain after cooking is paramount to achieve a tender, melt-in-your-mouth texture. This dish pairs perfectly with boiled cabbage, potatoes, or root vegetables.