Corned Beef
Corned Beef
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Course: Dinner
Cuisine: Irish & UK
Keyword: Beef, Comfort Food, Holiday
Servings: 10 servings
Calories: 467kcal
Author: Chef Bill Collins

Ingredients

  • 5 pounds raw corned beef
  • 2 medium carrots (peeled and cut into chunks)
  • 2 medium onions (peeled and cut into chunks)
  • 4 medium celery stalks (cut into chunks)
  • 6 whole cloves
  • ¼ teaspoon cinnamon
  • 3 small pieces crystallized ginger
  • ¼ teaspoon juniper berries
  • ¼ teaspoon allspice
  • ¼ teaspoon whole peppercorns

Instructions

  • Pat the meat dry to remove any remaining bits from the brine
  • Place all of the ingredients in a stockpot, with enough water to cover the meat. Cover the pot, and bring to a boil. Gently simmer until the beef is done, approximately 2+ hours. The internal temperature should be 185° for a tender corned beef. Remove the meat from the stockpot, and slice and serve

Notes

Serve with boiled or roasted carrots, potatoes, and cabbage.
Nutrition Facts
Corned Beef
Amount per Serving
Calories
467
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
16
g
Cholesterol
 
122
mg
41
%
Sodium
 
2772
mg
121
%
Potassium
 
757
mg
22
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
34
g
68
%
Vitamin A
 
2048
IU
41
%
Vitamin C
 
64
mg
78
%
Calcium
 
31
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Corned Beef
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How-To Brine A Corned Beef

Course: Dinner
Cuisine: Irish & UK
Keyword: How-To
Author: Chef Bill Collins

Materials

  • 1 large red beet peeled and chopped
  • 5 pound brisket
  • 2 quarts water
  • 1 cup kosher salt or sea salt
  • ½ cup sugar
  • 3 cloves garlic peeled and crushed
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seed
  • 1 tablespoon red pepper flakes
  • 1 tablespoon allspice berries
  • ½ tablespoon ground mace
  • 1 cinnamon stick
  • 6 crushed bay leaves
  • 1 tablespoon whole cloves
  • 1 tablespoon ground ginger

Instructions

  • Place the beet in a blender, with ¼ cup of water. Blend until pureed. If it’s very thick, add an additional ¼ cup water.
  • Combine all of the remaining ingredients, except the beef, with the beet juice, in a large bowl, and thoroughly combine. Place the beef into a two gallon food bag or other plastic (or glass) container, add the beet and spice mixture. Refrigerate for 5-7 days.

Notes

  • If the beef is not fully covered by the liquid, turn it over at least once per day. If it’s in a flat-ish container, place a glass or ceramic bowl on top to keep it submerged.
  • The beet will turn the beef red, instead of using sodium nitrate.