corned beef

Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.

Home Cured Corned Beef

allspice berries

mustard seeds (brown

coriander seeds

red pepper flakes

black peppercorns

whole cloves

cardamom pods

bay leaves, crumbled

ginger

cinnamon

(3.8 liters) water

salt

teaspoons pink curing salt (optional, see Recipe Note)

pickling spices

(90 g) brown sugar

beef brisket

"Can you freeze the cured brisket and cook it later?"

"HI, at the end of the 5 days can I cook it in a instant pot ?"

"We live in Texas and usually order corned beef and pastrami shipped in from Katz’s for the day before Thanksgiving while we’re prepping the greatest meal of the year.  We’re going to try your recipe but if it doesn’t measure up, we’re both in trouble."

Toast and crush spices: You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Note that it is pretty easy to burn spices; you want enough heat to release their flavors, not so much that they get burned.
Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.

Make curing brine: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

Brine the brisket for 5-7 days: Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate.
Alternatively you can use a 2-gallon freezer bag (placed in a container so if it leaks it doesn't leak all over your refrigerator), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing.
Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.

Cook the corned beef: At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot.
Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.)

Cut across the grain: Remove the meat to a cutting board. (You can use the spiced cooking liquid to cook vegetables for boiled dinner or corned beef and cabbage.) Notice the visible lines on the meat; this is the "grain" of the meat, or the direction of the muscle fibers.
To make the meat easier to cut, cut it first in half, along the grain of the meat. Then make thin crosswise cuts, across the grain to cut the meat to serve.

"Maybe this is a silly question but one that I don't want to make a mistake with, considering the nitrate level. If I were to brine a 3lb brisket instead of a 5lb, would I reduce all ingredients by 40% to account for the smaller cut?"

"Made this tonight and it was excellent!  Apparently in Canada curing salt is not coloured pink, so I was sad the colour was not going to be the traditional bright pink. To my delight it was!  Definitely getting a repeat. ;D"

https://www.simplyrecipes.com/video_src?vid=6139058161001

Have this cheap and cheerful store-cupboard-ingredient recipe up your sleeve for a last-minute brunch or lunch for two.

Each serving provides 480 kcal, 28g protein, 35g carbohydrates (of which 8g sugars), 24g fat (of which 6.5g saturates), 5g fibre and 1.8g salt.

Corned beef hash 

sunflower oil

onion, finely chopped

can new potatoes, drained

free-range eggs

Worcestershire sauce

black pepper

For the best corned beef, cure your brisket at home with a mix of curing salt and spices.

Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day Recipe

100 grams/3 1/2 ounces (about 3/4 cup) Diamond Crystal kosher salt

grams/.325 ounces (about 1 1/2 teaspoons) of pink salt

grams/1 ounce (about 2 tablespoons) packed brown sugar

yellow mustard seeds

cloves

bay leaves, roughly torn

carrots,

russet potatoes, peeled and roughly diced

whole head white

8 days before serving, combine salt, saltpeter (or pink salt), and brown sugar in a small bowl and whisk until homogenous. Rub evenly over every surface of brisket. Combine peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves and sprinkle evenly over both sides of beef, pressing spices gently into the meat until they stick. Seal the beef in a vacuum sealed bag or a zipper-lock bag with all of the air pressed out of it. Place in coldest part of refrigerator and let rest for 7 days, flipping once a day.

To Cook in a Sous-Vide Cooker: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Re-seal in a vacuum bag and cook at 180° until tender, about 10 hours. Proceed to step 4.

To Cook in a Dutch Oven: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Preheat oven to 200°F. Place brisket in large Durch oven, cover with water by several inches, and bring to a simmer over high heat. Remove from heat, cover with lid slightly ajar, place in oven, and cook until completely tender, about 10 hours. Proceed to step 4.

Once beef is cooked, transfer to an airtight container along with cooking liquid (if cooked in a water oven, just store it in its vacuum bag). Let rest at least overnight, and up to 3 days.

The day of: transfer cooking liquid to a large saucepan or Dutch oven along with carrots, potatoes, and cabbage. Top up with water until vegetables are submerged. Slice beef thinly against the grain and fan slices out in large skillet. Add 1 cup of liquid from pot to skillet and place skillet on top of pot. Cover skillet. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes. Serve immediately with hot mustard.

Old fashioned corned beef pie is a British comfort food dinner that your whole family will love.  Potatoes, carrots, celery, and garlic flavor this old-fashioned meat pie made with homemade shortcrust pastry.

Old Fashioned Corned Beef Pie

salted butter

yellow onion, chopped (288 grams)

carrot, diced (227 grams)

celery, diced (123 grams)

garlic,

red potatoes,

corned

beef stock (500 ml)

English mustard,

parsley,

all-purpose flour (300 grams)

unsalted butter, chilled (75 grams)

lard (75 grams)

white vinegar

water

Pour the flour into a medium mixing bowl and add the butter, lard, and salt.  Pinch the fats and mix together with the flour until the mixture resembles fine breadcrumbs.

Mix in the vinegar and 2 tablespoons of water, then gradually add additional water until a smooth pastry forms.

Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at least an hour.

Making the Pastry (10 minutes + 1 hour chilling)

While the pastry is chilling, make the filling.  Melt the butter over medium-high heat in a Dutch oven.  Once the butter is bubbling, add the onion, celery, carrot, and garlic.  Cook for about 5 minutes, until the vegetables have softened.

Stir in the potatoes and cook for another 5 minutes, then mix in the crumbled corned beef until well blended.

Pour in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined.  Cover and bring to a boil.

Remove the lid and allow the mixture to simmer for about 15-20 minutes, until the potatoes and vegetables are cooked through, stirring occasionally.

Skim off any liquid that hasn't evaporated, then stir in the fresh chopped parsley.

Pour the filling into a 9 by 13-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.

Making the Filling (45 minutes + 25 minutes cooking + 20 minutes cooling)

Preheat the oven to 400 F.  Beat an egg with a fork and set aside.

Roll out the pastry on a lightly floured surface until it's a little less than 1/8 inch thick.  Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off any excess.

Evenly spread the cooled filling in the pastry-lined dish, then brush the edge of the pastry with beaten egg.

Re-roll the remaining pastry and cover the pie with it.  Press down the edges to seal, then trim off the excess pastry.  Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the top.

Bake for 45-55 minutes at 400 F, until the pastry is well browned.  Cover the edges with aluminum foil if they brown too quickly.

Let the pie stand for about 15 minutes before serving.  Serve hot or cold.

Baking the Pie (10 minutes + 45 minutes baking + cooling)

Oh my days, this is so lush.  We loved it with seconds requested.  Every plate clean.  Easy to make and would change nothing at all in the recipe.  Didn’t make pastry, cheated and bought it.  Just as good.

Really enjoyed this pie, I halved the recipe and there was enough for 4 or 5 meals!

I made this recipe instead of my own one day for my dad, my sister, and her husband. Now, they ask for this one all the time. It’s more time consuming than my recipe, but it’s worth it and it freezes really well. I  always make two and freeze one.

I just made this for our Thanksgiving potluck, my first ever pie of any type! I used a corned beef brisket cooked in the slow cooker and shredded - it was lovely, everyone enjoyed it! Thank you so much! Also extra 'thank you's for the easy recipe multiplier. I chose to use the entire 4 lb brisket and make it deep dish with a spring form pan so I needed to double everything and I don't trust my maths. :)

This delicious dish is quite unique.  The pastry is crunchy and flaky, and the veggies inside are soft and have a lovely flavor.  YUM!  This is so good that I could eat two slices.

This fantastic pie is filled with juicy corned beef and soft potatoes and carrots.  The pastry goes perfectly with the pie.  Everything is flavorful and delicious!

https://www.youtube.com/watch?v=QwgXCgD9NoQ

Old fashioned corned beef pie is a British comfort food dinner that your whole family will love.  Potatoes, carrots, celery, and garlic flavor this old-fashioned meat pie made with homemade shortcrust pastry.  This recipe uses canned corned beef, and is the perfect economical dinner.

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🥧 INGREDIENTS
For the Filling
🔹  2 tablespoons salted butter
🔹  2 cups yellow onion, chopped (288g)
🔹  1 1/2 cups carrot, diced (227g)
🔹  1 cup celery, diced (123g)
🔹  4 teaspoons garlic, minced
🔹  3 red potatoes, peeled and diced (514g peeled weight)
🔹  2 12-ounce cans corned beef, crumbled (2 340g tins)
🔹  2 cups beef stock (500 ml)
🔹  2 teaspoons Worcestershire sauce
🔹  1 1/4 teaspoon English mustard, such as Colman’s
🔹  1 teaspoon freshly ground black pepper
🔹  3 tablespoons fresh parsley, finely chopped

For the Pastry
🔹  2 1/2 cups all-purpose flour (300g)
🔹  5 tablespoons unsalted butter, chilled (75g)
🔹  generous 5 tablespoons lard (75g)
🔹  pinch salt
🔹  1 teaspoon distilled white vinegar
🔹  4–6 tablespoons water


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👩🏻‍🍳 FULL RECIPE here: https://savortheflavour.com/old-fashioned-corned-beef-pie/
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Corned Beef Pie Recipe

You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.

Irish Tacos

mayonnaise

plain Greek yogurt or sour cream

cider vinegar

salt black pepper,

hot pepper sauce,

flour tortillas, warmed

jalapeños

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

For this homemade pastrami, beef brisket is brined (or corned) in a pickling mix for 5 days. The now-corned beef is rubbed with black pepper, coriander, and smoked paprika, and baked in the oven. Variation for smoked pastrami included.

Homemade Pastrami

water,

pink curing salt

sugar

firmly packed dark or light brown sugar

honey

pickling spice

mustard seeds

coriander

smoked paprika

Fill a large stock pot with 3 quarts (12 cups) cold water. Add the kosher and pink curing salts (it&#8217;s essential to weigh the kosher salt for accuracy rather than go by a volume measure, trust us), granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.

Add the 3 quarts ice-cold water to a 2-gallon (or larger) food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool.

Trim the excess fat from the brisket until the fat layer remaining on the brisket is about 1/4 inch thick. Submerge the brisket in the cooled brine. (It may be necessary to cut the brisket into 2 pieces to submerge it.) Refrigerate the brisket for 5 days, stirring the brine and flipping the brisket once a day. Make sure that if any of the brisket sides are touching one another that you regularly turn them away from each other to expose all the brisket to the brine.

Make the brine

Mix together the coriander, pepper, and paprika in a small bowl.

Make the spice rub

Remove the brisket from the brine and pat it dry. Rub 1/4 cup spice rub evenly on the nonfatty side of the brisket, then flip the brisket and rub the remaining spice mixture onto the fatty side. Let the brisket come to room temperature, about 2 hours.

Preheat the oven to 300°F (149°C). Pour 4 cups cold water into the bottom of a 12-by-15-inch roasting pan. Set a wire rack inside the pan.

Place the brisket on the wire rack, fatty side up. Tightly cover the brisket and roasting pan with a double layer aluminum foil. Bake until the brisket reaches an internal temperature of 200°F (93°C). This should take about 1 hour per pound or 3 to 4 hours total. Let the meat rest for at least 30 minutes before slicing.

Without trimming the fat, carve the pastrami against the grain into 1/4-inch-thick slices—or, to be less exact, into slices as thin as possible without the meat falling apart. Keep the meat tightly wrapped in aluminum foil or plastic wrap in the fridge for up to 1 week or frozen for up to 6 months.

Roast the pastrami

This slow cooker corned beef is a fantastic, easy dish that is both affordable and incredibly tasty. It goes well with some gravy and roasted vegetables.

Slow Cooker Corned Beef Recipe

1.5kg (3.3 lb) silverside (bottom round)

onion, roughly chopped

carrot, roughly chopped

peppercorns

bay leaves

brown sugar

malt vinegar

https://www.youtube.com/watch?v=yHAUrMrBhOA

Super Easy Slow Cooker Corned Beef

This delicious easy corned beef is fantastic if you're looking to make a hearty meal that will please a crowd.

Easy Corned Beef Recipe

1.5kg (3.3 lb) silverside (Bottom Round)

https://content.jwplatform.com/videos/MqAAsOaE.mp4

The easiest corned beef recipe that you can make over the stove. It's super easy and so delicious.

Super Easy Corned Beef

These homemade reuben nachos are the perfect game day or St. Patrick's Day appetizer. Here's how to make our tasty nachos with corned beef, russian dressing, bagel chips, and more. These Reuben Nachos are seriously the best.

Reuben Nachos

bagel chips

lb. deli corned beef, chopped into bite-size pieces

sauerkraut

c. shredded Swiss cheese

horseradish

Russian dressing,

https://streaming.hearstdigitalstudios.com/manual_upload/5887d7f3d55930678cb1603b/mp4/Reuben_Nachos_-__FINAL_FRONT_1485297671_4000_hd_v3.mp4

Nachos or sandwich? Is that even a real question?

Forget Sandwiches—Make Reuben Nachos.

This Crockpot corned beef creates tender, fall-apart chunks of beef thanks to braising in beer and vegetables for an unbelievably easy one-pot dinner.

Crockpot Corned Beef and Cabbage

carrots (,

onion

potatoes (, halved)

beef

2 8-ounce beers ((I prefer ale or lagers))

thyme

Savoy cabbage (,

sour cream

In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.

Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.

To Cook in the Slow Cooker:

Cut the corned beef into 2-3 chunks so it cooks faster and more evenly. Add to the insert of a 6 quart Instant Pot with the fat cap up. Layer with the onion, spices, thyme and beer. Cook on HIGH pressure for 90 minutes then do a quick release.&nbsp;

Add the potatoes, carrots and cabbage to the insert, close, and set to HIGH pressure for another 5 minutes. Natural release for 5 minutes, cut, and serve.

To Cook in the Instant Pot:

Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week.

For the Horseradish Sauce:

This slow cooker corned beef and cabbage is seasoned corned beef cooked with potatoes, carrots and cabbage. A crock pot meal that's perfect for St. Patrick's Day!

Slow Cooker Corned Beef and Cabbage

corned beef brisket (3-5 lbs)

carrots

lb small yellow potatoes (halved)

cabbage

butter

garlic (minced)

parsley

salt and pepper

mustard

Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.

Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.

Cover and cook on LOW for 6 hours.

Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.

Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.

Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.

Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.

https://content.jwplatform.com/videos/g2d4mzjP.mp4

This slow cooker corned beef and cabbage is seasoned corned beef cooked with potatoes, carrots and cabbage. A crock pot meal that’s perfect for St. Patrick’s Day!

The original Reuben’s Delicatessen no longer exists in New York City, but its legend lives on in the form of this classic sandwich. The deli's owner, Arthur Reuben frequently named sandwiches after the actors that would frequent his deli and created a special for Annette Seelos — one of Charlie Chaplin’s leading ladies — in 1914. Mr. Reuben’s version called for ham and coleslaw but morphed into today’s Reuben, which sandwiches corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between two slices of buttered rye bread. Homemade Russian dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. The best part of this toasted sandwich is the crispy crust and gooey cheese, so keep the heat low enough to allow the buttered bread to toast while the cheese melts.

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