Posted for a request, I did make this once for fun. You have to ask your butcher for this cut well before St. Patrick's Day, before they turn them all into the prepared corned beef's.
My Private Note
Units: US | Metric
- 1Mix salt and seasonings in a small bowl.
- 2Spear brisket about 30 times per side with meat fork or metal skewers.
- 3Rub each side evenly with salt mixture; place in a 2-gallon-size zipper-lock bag, forcing out as much air as possible.
- 4Place in a pan large enough to hold it (a jelly-roll pan works well), cover with second or similar sized pan, and weight with two bricks or heavy cans of similar weight.
- 5Refrigerate 5 to 7 days, turning once a day.
- 6Rinse meat and pat dry.
- 7Bring brisket to a boil with water to cover by 1/2 to 1 inch in a large soup kettle or stockpot (at least eight quarts), skimming any scum that rises to surface.
- 8Cover and simmer until skewer inserted in thickest part of briskest slides out with ease, 2 to 3 hours.
- 9Heat oven to 200 degrees F.
- 10Transfer meat to a large platter, ladling about 1 cup cooking liquid over it to keep it moist.
- 11Cover with foil and set in oven.
- 12Add vegetables from category 1 to kettle (see below) and bring to a boil; cover and simmer until vegetables begin to soften, about 10 minutes.
- 13Add vegetables from category 2 and bring to a boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.
- 14Meanwhile, remove the meat from oven and cut across the grain into 1/4-inch thick slices.
- 15Transfer vegetables to meat platter, moisten with additional broth and serve.
- 16VEGETABLES-CATEGORY 1: Carrots-peeled& halved crosswise; thin end halved lengthwise; Rutabagas-peeled& halved crosswise; each half cut into 6 chunks; White turnips-peeled and quartered; New potatoes-scrubbed and left whole.
- 17VEGETABLES-CATEGORY 2: Boiling onions-peeled and left whole; Green cabbage-uncored (small head), blemished leaves removed& cut into 6 to 8 wedges; Parsnips-peeled& halved crosswise; thin ends halved lengthwise, thick end quartered lengthwise; Brussel sprouts-blemished leaves removed, stems trimmed and left whole.
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Nutritional Facts for Home-Corned Beef Brisket & Cabbage, New England-Style
Serving Size: 1 (141 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 569.5
- Calories from Fat 434
- Total Fat 48.2 g
- Saturated Fat 19.4 g
- Cholesterol 132.4 mg
- Sodium 5775.4 mg
- Total Carbohydrate 0.8 g
- Dietary Fiber 0.3 g
- Sugars 0.0 g
- Protein 30.8 g
The following items or measurements are not included: