Ultimate Corned Beef and Cabbage
Ready In: 242 hrs 30 mins
Serves: 6-8
Ingredients
- 2 quarts water
- 1 cup kosher salt
- 1⁄2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 cloves
- 8 allspice berries
- 12 juniper berries (substitute 1 tablespoon gin)
- 2 bay leaves, crumbled
- 1⁄2 teaspoon ground ginger
- 2 lbs ice
- 1 (4 -5 lb) beef brisket, trimmed
- 1 small onion, quartered
- 2 large carrots, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 head cabbage, cored and cut in eight pieces
Directions
- Use a mortar and pestle, meat mallet, etc to break open the whole spices.
- Place the water in a 6-8 quart stock pot along with salt, sugar, saltpeter, cinnamon, mustard seeds, peppercorns, cloves, allspice, juniper, bay leaves and ginger. Cook over high heat until the salt and sugar dissolve.
- Remove from heat and add ice, stir until the ice has melted. If necessary, place the brine in the refrigerator until it reaches 45ºF.
- Once it has cooled, place the brisket in a 2 gallon zip-top bag and add the brine. Seal and lay flat in a container. Place in refrigerator for 10 days. Check daily to make sure the beef is submerged and flip the bag.
- After 10 days, remove from the brine and rinse well under cool water. Place brisket in a large stock pot with the onion, carrot and celery. Cover with cold water by 1 inch, bring to a boil.
- Reduce heat to low and simmer 2.5-3 hours until the meat is fork tender. Add the cabbage when the corned beef has 30-45 minutes left to cook. Bon Appetito.
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