Corned Beef…. at home? Who ever heard of such a thing?! But it’s true! You can make your own corned beef brisket right in your own home and enjoy it for St. Patrick’s Day! With a little planning, you’ll have an easy, delicious meal. The brisket takes 7-10 days to brine, so be sure to check the calendar before you start making it!
Ingredients:
For the brine:
3 Tbsp pickling spice or:
2 tsp mustard seeds
1 tsp allspice berries
1 tsp coriander seeds
1 tsp red pepper flakes
1 tsp ground nutmeg
1 tsp juniper berries
½ tsp whole cloves
2 bay leaves, crumbled
1 cinnamon stick, crumbled
1 cup kosher salt
½ cup brown sugar
4-5 lb beef brisket, trimmed
3 garlic cloves, peeled & smashed
2 slices beet root
2 quarts water
For the brisket:
1 yellow onion, peeled & quartered
1 head of garlic, cut in half crosswise
Water
Directions:
On day 1, fill a large stockpot with 2 quarts of water. Add in pickling spices, brown sugar, garlic cloves, beet root, and kosher salt. Bring to a simmer until the salt and sugar is dissolved. Let cool.
Meanwhile, place brisket in a large ziplock bag or container with a lid. Add in the cooled brine, taking care the brisket is fully submerged. Seal and place in the fridge. Everyday, flip brisket to ensure even brining.
On day 7, 8, 9 or 10, add yellow onion and halved garlic head to a large dutch oven or stock pot with a lid. Remove your brisket from the brine, rinse under cool water, and add to the stock pot or dutch oven. Strain pickling spices from the brine, discarding the beet root. Fill the pot with cold water until the brisket is covered by 2-3 inches of water. Add in saved pickling spices and bring the pot to a boil for 15 minutes. Reduce to a simmer for 3-4 hours, or until your brisket is fork tender.
Once the brisket is fork tender, remove from pot and allow to rest for 5-10 minutes on a cutting board before slicing or pulling apart. Serve with mustard, boiled potatoes and roasted cabbage, carrots, and onions. Enjoy!
Got leftovers from this recipe? Try making these Reuben Rolls!
