You'll never buy corned beef again! This recipe is so easy and quick to prepare, and it tastes better than any corned beef you can purchase.
It lacks the artificial red color from chemicals that are added to commercially prepared corned beef, so it is the normal brown color of beef. But that is the only thing you'll miss in this home-cured recipe.
This feeds 12 people generously. We always have a St. Patrick's Day party, so we need this amount. However, the leftovers are great, so if you are feeding fewer than 12 people don't worry about excess meat. Corned beef sandwiches and hash are delicious!
Yield: Serves 12
- TO CURE MEAT:
- 3/4 cup kosher (coarse) salt
- 2 tablespoons brown sugar
- 3 tablespoons pickling spice
- 4 bay leaves
- 1 tablespoon cream of tartar
- 5 cloves garlic, sliced
- 1 medium onion, sliced
- 1 6- to 7-pound beef brisket
- TO COOK MEAT:
- The cured beef brisket
- 12 carrots
- 12 ribs of celery
- 12 small onions
- 6 medium turnips or rutabagas, cut in half
- 12 medium potatoes
- 2 heads cabbage, each cut in sixths
TO CURE MEAT:
Combine all ingredients, except the brisket, in a bowl and toss to combine. Rub mixture onto all surfaces of the meat. Place meat into a zip-style bag and close bag, squeezing out as much air as possible.
Leave brisket in refrigerator for 2 weeks, and up to a month. Turn the bag over every couple of days, massaging spices into meat (through the bag--don't open it up).
TO COOK MEAT:
Rinse brisket well, place in a large pot and fill with enough water to cover meat by 2 or 3 inches. Bring to a boil; skim off any foam and simmer for about 3 1/2 hours, partially covered, until meat is tender when pierced with a fork. Add vegetables during the last 30 minutes of cooking time.
I usually allow 2-4 weeks for the meat to cure in the pickling spices, though I have cured it for as little as 5 days. However, the flavor is more intense with a longer curing time. Serve with mustard and horseradish, and flavorful whole-grain breads, such as rye and pumpernickel.
See other Irish recipes that are favorites in Cajun Country and in New Orleans:Queen of Puddings
Irish Rarebit with Tomatoes
Irish Soda Bread
For delightful stories on 'Irish in Louisiana' see:When Nana Cooked for St. Pat's Day
St. Patrick's Day- -Irish in Louisiana
St. Patrick’s Day Parades in Cajun & Creole Louisiana
More St. Patrick's Day FoodTop Corned Beef Recipes
Leftover Corned Beef Recipes
A Variety of St. Patrick's Day Recipes
Homemade Corned Beef
Classic Corned Beef and Cabbage Dinner
Basic Corned Beef Dinner
Corned Beef Dinner With Vegetables, Slow Cooker