Corned beef brisket is a classic dish that is perfect for St. Patrick's Day, but it can be enjoyed year-round. This tender and flavorful meat are made by curing a beef brisket in a brine made with salt, sugar, and a blend of spices. It is then simmered until it is tender and juicy. Here is a step-by-step guide to making corned beef brisket at home.
Ingredient
1 (3-4 pound) beef brisket, flat c
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons whole black peppercorn
2 tablespoons mustard seed
2 tablespoons coriander seed
1 tablespoon whole allspice berries
1 tablespoon whole clove
4 bay leave
1 cinnamon stick
1-gallon cold water
Instructions
In a large pot or container, combine the kosher salt, brown sugar, black peppercorns, mustard seeds, coriander seeds, allspice berries, cloves, bay leaves, and cinnamon stick
Add 1 gallon of cold water to the pot and stir until the salt and sugar are fully dissolved
Rinse the beef brisket under cold running water to remove any excess blood
Place the brisket into the brine, making sure it is fully submerged
Cover the pot with a lid or plastic wrap and refrigerate for 5-7 days. Be sure to turn the brisket over once a day to ensure even curing
After 5-7 days, remove the brisket from the brine and rinse it thoroughly under cold running water to remove any excess sal
Place the brisket into a large pot and add enough water to cover it completely
Add the spice packet that came with the brisket or create your own spice mix by adding peppercorns, mustard seeds, coriander seeds, allspice berries, and bay leaves to the pot
Bring the water to a boil, then reduce the heat to low and simmer the brisket for 2-3 hours or until it is fork-tender
Remove the brisket from the pot and let it rest for 10-15 minutes before slicing it against the grain
Serve the corned beef brisket with boiled potatoes, cabbage, carrots, and mustard
Tip
If you don't have a large enough pot to hold the brisket and brine, use a large plastic container or a resealable plastic bag instead
You can also add additional flavor to the brine by using beer, cider, or vinegar instead of water
Make sure the brisket is fully submerged in the brine to ensure even curing
If you don't have time to make your own spice mix, you can use a pre-made corned beef spice packet that can be found at the most grocery store