Corned beef and cabbage is a dish that has become synonymous with St. Patrick's Day in the U.S. In this recipe, we walk you through how to make Homemade Corned Beef from scratch. From trimming the brisket, to an epic beer brine and curing the meat, and how to finish the corned beef just in time for St. Patrick's Day.
3PoundsYellow Potatoesunpeeled, halved to quartered
Brine/Curing Solution
3GallonsDistilled WaterWe replace some of this water with 2 bottles of beer and 1 bottle of Ginger Beer, so subtract accordingly
2CupsMorton's Kosher Salt
1CupWhite Sugar
1CupBrown Sugar
½CupHoney
½CupPickling SpiceSee below
10Garlic Clovesminced
3TablespoonsPrague Powder #147 grams
Pickling Spice
2TablespoosBlack Peppercorns
1TablespoonWhole Coriander
1TablespoonAll Spice
1TablespoonMustard Seeds
1TablespoonCrushed Red Pepper
1teaspoonWhole Cloves
1teaspoonMace
1teaspoonCelery Seed
1teaspoonJuniper Berries
1teaspoonCrystallized Ginger
1Bay Leafcrumbled
1Cinnamon Stickbroken into pieces
Instructions
Brine the brisket
Combine your pickling spice in a small bowl. This should make ½ cup of spice mix.
Trim your brisket, removing most of the outer fat. Separate the point and the flat from along the large vein of fat.
In a large pot, add the beer, ginger beer, and 1 gallon of water. Heat over high heat. Add the salt, sugars, Prague Powder, and honey and stir until dissolved. Add the pickling spice. Brink the mixture to a boil then reduce heat, add the minced garlic, and simmer for 5 minutes.
Remove the brine from the heat and cool. Combine with the remaining distilled water in a large brining bag or bucket. Completely submerge the brisket (point and flat) in the brine.
Place in a refrigerator and brine for 5-7 days.
Cooking the Corned Beef
Remove the brisket from the brine and rinse well for several minutes.
Strain the brine and reserve 4 tablespoons of the pickling spice.
Placed the quartered onion pieces in the bottom of a very large pot. Add the beer, then add the brisket. We like to halve both the point and flat in order to speed cooking and help the meat cook more evenly.
Top with the pickling spice, then add just enough water to cover the meat completely. Heat over medium heat until the liquid begins to boil (typically about 45min-1 hour) then reduce the heat to a simmer and cover. Cook for 3 more hours.
After 3 hours, flip the brisket pieces over and add in the prepared vegetables except the cabbage. Continue to simmer for 2-3 more hours.
About 45 minutes before you are ready to eat, add the quartered cabbage.
After 45 minutes the cabbage should be tender and you should be ready to eat.
Slice the brisket and serve up with the vegetables, potatoes, and cabbage.