This Corned Beef and Cabbage doesn’t just have to be for St. Patricks’ day. It’s a recipe for a delicious, succulent corned beef that you can and should enjoy all year. Use my link to get a FREE LMNT sample pack with any purchase (works for new or returning customers!)
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*RECIPE*
Ingredients:
For the Brine:
∙1000g/mL water
∙250g (1 – 1 1/4 cups) coarse salt
∙100g (1/2c) granulated sugar
∙15g (2 1/2t) pink salt
∙4-5 bay leaves
∙15g (5t) mustard seeds
∙15g (2T) coriander seed
∙15g (2T) black peppercorns
∙5-6 cloves garlic, smashed
∙1000g (2.5qt) ice
∙5-6lb (2.5kg) brisket point
For the Cooking Liquid and Vegetables:
∙Water (as needed to cover the beef)
∙Garlic sachet (smashed garlic, bay leaves, coriander seeds, black peppercorns, and mustard seeds tied up in a cheesecloth)
∙1 giant carrot (200-250g/2c), cut into large obliques
∙1 small head of green cabbage, peeled and cut into 10 pieces
∙12 small red potatoes, halved
Horseradish Cream Sauce:
∙125g (1/2c) sour cream
∙75g (1/3c) mayo
∙3g (2/3t) coarse salt
∙15g (1T) water
∙Black pepper (large pinch of 12 cranks of grinder)
∙75g (5T) prepared horseradish
*Instructions:*
Brining:
1. In a saucepan, combine water, salt, sugar, pink salt, bay leaves, mustard seeds, coriander, black peppercorns, and smashed garlic. Bring to a hard boil for 5 minutes.
2. Pour the hot brine over 1000 grams of ice to cool it down quickly.
Submerge the brisket into the cooled brine and refrigerate for 5-7 days.
Cooking the Corned Beef:
1. Rinse the brined beef to remove excess saltiness and pat it dry
2. Preheat a large heavy bottomed pot over medium-high. Add a generous amount of high smokepoint oil (2Tbsp or so) and sear beef for 4-5 minutes on each side.
3. Add enough water to cover 90% of the beef, and place the garlic sachet in the pot.
4. Bring to a boil, cover, and transfer to a 275°F135C oven to braise for 5-7 hours or until tender. The meat fibers should have some nice give, but the beef shouldn’t be complete falling apart.
5. Transfer the corned beef into a baking dish along with a couple of ladles full of the cooking liquid. Cover with foil and rest in 200F/95C oven to stay warm while you cook the vegetables.
Preparing the Vegetables:
1. Put the beef cooking liquid back on the stove over med-high heat to bring to a simmer.
2. Cut carrot into large obliques
3. Peel cabbage and cut in half. Cut each half into about 5 wedges, cutting through the core on each piece to hold each wedge together
4. Halve the small red potatoes.
5. Add cut cabbage, potatoes, and carrots to the simmering cooking liquid and gently poach over low heat (200F/95C) for about 15 minutes or until potatoes are cooked through.
Horseradish Cream Sauce: Combine sour cream, mayo, salt, water, pepper, and horseradish.
CHAPTERS:
0:00 Brining the corned beef
2:57 Cooking the corned beef
4:58 Stay hydrated
6:00 Resting the beef and cooking the vegetables
#cornedbeef #cornedbeefandcabbage
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42 Comments
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Mildly fun bit of trivia. Corned beef and cabbage is thought to be a traditional Irish dish, however it isn't. What happened is, when Irish immigrants came to the US, they brought the dish of bacon and cabbage, however for some reason that I'm not clear on, they couldn't get bacon but could get corned beef, which wa an acceptable substitute (if someone can explain to me why bacon, which I thought was a cheaper meat than beef was not available to them, I'd love to know.
No onions?
He Brianed the meat.
Dude your cooking and recipes may be fabulous. Don't know haven't tried any because all your measurments are metric. Just curious…..why ? It's AMERICA !
Bri, my guy, you and "unctuous" need to take a break. Not forever, just some space, some time apart.
I have made Corned Beef and Cabbage for years, and this is the absolute best. I did not brine it myselfself, I just start with the braising. It comes out perfect! One of my favorite meals….now perfect! Thank you.
would you recommend smoking the corned beef, or just leave that for Pastrami?
Brian, looking for clarification since it is my first time working with curing salt.. from what I am reading online, the common recommended ratio is 1 tsp to 5lbs of meat. Is that ratio different in a wet brine as your recipe calls for 2.5 tsp for 5-6 lbs of meat? Let me know. Love your recipes and tips, it has made me a bettsr home cook. Thank you!
Hahah, the Korned beef label….rrrrrrrr da da, da da, ooooo da da da, rrrrrrr, da da…..
Hi Brian… how do you imagine a collaboration? greetings Jörg
Bri, thank you so much for confirming what the "typical" (a.k.a. McCormick) pickling spice contains — I'm not crazy for allspice and ESPECIALLY clove flavors (YUCK). Your recipe for Corned Beef brine looks much more appetizing!
Good lord. 😮 Off to the grocery store!! Blurring the beef was 😂
Just ordered a 6 lb point cut, picking it up tomorrow. Holy moly, I'm scared to death to tackle this but I'm doing it! Thanks for recipe Brian, wish me luck!
I can’t find a point cut! I hope the flat come out just as good.
My Irish Grandma taught me to cook corned beef and cabbage til it was black. Ah the good old day. My PuertoRican Mom learned from the Irish side how to make it in a more reasonable time but I still didnt care for the rather bitter much too soft end product. Then in my Teens in the mid 1960s I watched Julia Child Cook Cabbage in Goose Fat (still one of my favs). So I cook the brisket til there's around an hour left then the potatoes and carrots when anything is tender I remove it to a serving dish in a warm spot, when the meat is done I Add the cabbage and cook up to 6 minutes. I've had very happy CB&C ever since. Happy Birthday all you Pisces. Jim Oaxaca Mexico Retired
I love corned beef!- I always loved the next day my parents would cube up the leftover meat and make up a batter with chopped pinion and garlic add the meat and fry into corned meat fritters- served with ketchup (or tomato sauce for most Aussies) it’s sooooo good!
You do realise that nobody in the history of Ireland has ever eaten this meal? Corned beef isn’t a thing here
Is 250g salt per 2L of water (after diluting) a mistake? I've made my own brined corned beef for years with 300g salt per GALLON and it's more than enough.
1000 ml… Lol😂 its one liter. 1000 g is kilogram. No one say 1000 ml or 1000 g. American!🙄
I use a mix of beef broth and Guinness for my cooking liquid, which both my kids and elderly parents agree gave the best results. Just don't go too heavy with the Guinness, less than a pint is more than enough. Otherwise, you end up with too much tangy bitterness.
Thank you so much for that backwards R on the label. 🤘
I’ve tried a pile of different ways, and smoking is my family and friends favorite. I have a pellet smoker, which makes it pretty easy to make delicious smoked food. I also do a chunk in the brine for boiling to help flavor my veggies. Not saying my way is the best/only, but I’ve been doing this for 10 years trying different methods and this is the most accepted by the fam and friends.
I see that you added “ Let’s eat this thing” again! Love it
Fantastic!
Looks amazing!
I have to try this out.
Hey Bri, nice!
A little cooking hack I thought of: if you dont have cheese cloth, use a coffee filter to make your sachet.
that looks amazing oh my god
I will say – dry brine has a really nice texture!
You actually put that in your mouth? How can you stand it? Do you eat your pets too? Where's your video on how to prepare skunk?
The secret is to smoke it and make pastrami instead.
Would you please make a video for a paris brest ? There are some videos on the internet which are not quite useful. So please help me learn it.🙏🙏🙏
I love the "Korned Beef" label on the brine with the backwards R
I had no idea there was an English word for cutting the carrot. I've only known it as Japanese "rangiri"!
Hey Bri if you look at equilibrium curing, you can leave the meat in the cure as long as you like and it'll never get too salty. It also helps with the problem of oversalting/drying out when dry brining
Runza
KoRned beed with the backwards "R" on the label hahahaha
I see you!!
Curious, where did you get your ratio of pink salt, etc?
Can't to make it just to eat leftovers in a big phat sandwich with pickles and mustard !
I already bought a brined point. I bought it because it had more fat than the flat and was cheaper! Fat is flavor 😉 Love the idea of braising and cooking vegetables separate. That's a great technique so you don't have overboiled / mushy veggies. Ick. Hahahaha blurred out the meat slice! Smexy Bri smexy 😉 Happy cooking everyone!
Explicit corned beef and cabbage. 💀
Speaking as an Irish American this is really nicely done. Anyone who has only had the salt lick versions bought from the grocery store you MUST try home corned beef. They are just not the same thing on any level. Brian’s method is similar to ATK’s which has been my go to for years but this year I’ll try this one (only change I’ll make is using a flat cut brisket because I already purchased it). Definitely try to get a 5 pounder. It shrinks a lot when cooking and you want those leftovers. Corned beef hash andcorned beef sandwiches (Reuben’s etc) are👌. Lastly you might want to cook the potatoes and carrots for 5-10 min and then add your cabbage. Avoid the cabbage smelling up the house.
00:22 American trying to use the metric system lol
There's no need to say "a thousand grams", you can just use a kg