HOMEMADE CORNED BEEF & VEGETABLES

There are a lot of steps here, but really not a ton of time, & it’s SO worth it! The most important part of the whole process is remembering that it takes time to cure & planning accordingly. It can take anywhere from 7-10 days to properly “corn” a fresh brisket from thawed to cooking & eating. Serves 6-10

For the beef:

• 1 5 #~ish brisket

• 6 garlic cloves

• 1 T coriander seeds

• 3/4 C table salt (if using Kosher, increase salt to 1 1/2 C for Diamond, 1 1/8 C for Morton)

• 4 dried bay leaves

• 1/2 C brown sugar

• 5 allspice berries

• 2 tsp pink curing salt #1 (Prague Powder NOT pink Himalayan)

• 2 T peppercorns

  Step 1: Trim fat on surface of roast to about 1/8 inch, part of the flavor is in the fat, don’t trim it all!

  Step 2: In a large container dissolve 3/4 C salt, 1/2 C brown sugar, & 2 tsp pink salt #1 in 4 qts warm water. Add the brisket, 3 peeled cloves garlic, 4 Bay leaves, 5 allspice berries, 1 T peppercorns, & 1 T coriander seeds to the brine.

  Step 3: Weigh the brisket down with a plate (so it’s submerged completely), cover the container, & refrigerate for at least 6 days (the bigger the brisket the longer it takes to cure, but you can cut it into smaller chunks for ease & shorter curing time)

  Now we wait…

  Step 4: Adjust oven rack to middle position & heat oven to 275 degrees. Remove the brisket from the brine, rinse & pat dry with paper towels. (Meat will look gray, don’t panic, it will turn pink once it’s cooked!)

  Step 5: Cut an 8” square of triple-thickness cheesecloth. Place 3 peeled garlic cloves, 2 bay leaves, and 1 T peppercorns in the center & tie into a bundle with kitchen string.

  Step 6: Place the brisket, spice bundle, & 2 qts water in a large, ovenproof Dutch oven. Bring to a simmer over high heat on stovetop, cover, & transfer to oven.

  Step 7: Cook until fork inserted into thickest part of brisket slides in & out with ease, about 2 1/2 to 3 hours. Remove from oven, & transfer brisket to a platter. Ladle 1 C cooking liquid over the meat, cover, & return to oven to keep warm.

  Step 8: To the pot & liquid, add 6 peeled carrots (halved cross-wise), and 1 1/2 pounds unpeeled small red potatoes. Bring to a simmer over high heat, reduce the heat to med-low, cover & simmer until vegetables begin to soften, about 7-10 minutes.

  Step 9: Add 1 head of cabbage (2 pounds) cut into wedges to the pot, increase the heat to high, & return to a simmer for another 12-15 minutes, until all the vegetables are tender.

  Step 10: While the veggies are cooking, slice the brisket into 1/4 inch slices against the grain & return to platter. Arrange the vegetables around the slices & moisten with additional broth if desired.

  Serve & enjoy!!