epicurious5.0
Corned Beef
This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
👥 6 Servings👤 Brad Leone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●knife
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Pickling Spice
2
Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–⏱️ 5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about ⏱️ 1 minute (or crush with a knife).
dried bay leaves8coriander seeds2 tablespoonsmustard seeds2 tablespoonsallspice berries1 tablespoonjuniper berries1 tablespoon
3
Brine and Brisket
4
Whisk Guinness, brown sugar, curing salt, 2½ cups kosher salt, and 1 gallon water in a large pot or container (at least 8 quarts) until sugar and salts are dissolved. Scoop out ½ cup pickling spice and set aside in a small bowl or jar (you won’t need it again until it’s time to cook the corned beef). Add remaining spice mixture and brisket to brine and weigh down with a plate to keep it submerged (it’s okay if brisket needs to be crammed into the container, just don’t fold it; you can also cut it in half if you can’t find a large enough container). Cover with plastic wrap or a lid and chill, flipping meat once a day, 5–6 days.
½ cup (packed) light brown sugar½ cups kosher salt, plus more2
5
Bring a large pot of lightly salted water to a simmer. Remove brisket from brine and rinse thoroughly under cold water; discard brine. Add brisket to simmering water along with reserved ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 4–4½ hours.
6
Slice corned beef against the grain and serve. Do Ahead: Corned beef can be cooked 1 week ahead; cover with plastic and chill.
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