St. Patrick’s Day is coming right around the corner. The holiday takes place on March 17th and is a celebration of all things Irish. Although the day is notorious across the country as a major drinking holiday, it also comes with plenty of good, traditional Irish food. As the saying goes, on St. Patrick’s Day, everybody is Irish—so even if you’re not, you should feel free to cook some traditional food to get into the spirit of the holiday. And for that, we’ve got just the thing.
Follow this delicious and simple recipe for home-corned beef with vegetables, a perfect dish for St. Patty’s Day.
Here’s what you need:
- 1 flat-cut beef brisket (4 1/2 to 5 pounds)
- 3/4 cup of salt
- 1/2 cup of brown sugar
- 2 tsp pink curing salt #1
- 6 garlic cloves
- 6 bay leaves
- 5 allspice berries
- 2 tbsp peppercorns
- 1 tbsp coriander seeds
- 6 carrots (peeled, halved)
- 1 1/2 lbs small red potatoes
- 1 head of green cabbage
- cheesecloth
- dutch oven
Here’s what to do:
1. To start, trim the fat off the surface of the brisket about 1/8 of an inch. In a big side container, dissolve salt, sugar and curing salt in four quarts of water. After that, throw in your brisket, three garlic cloves, four bay leaves, allspice berries, a tablespoon of peppercorns and coriander seeds to let it brine. Make sure the brisket is weighed down with a plate, cover it and refrigerate it for 6 days (or less, as suits your needs).
2. After its done brining, get your oven ready by heating it to 275 degrees. Make sure you have a rack in the middle of your oven. Take your brisket out of the brine, rinse it and dry it off with paper towels. Next, cut some eight-inch square triple thickness of cheesecloth. Get three garlic cloves, two bay leaves and one tablespoon of peppercorns, put them in the middle of the cheesecloth and tie it into a bundle. Put the brisket, the bundle and two quarts of water into a Dutch oven.
3. Bring the entire thing up to a simmer over high heat and then cover it. Transfer the entire thing into the oven. Cook the whole thing until a fork can be stabbed into the thickest part of the brisket and it will slide out easily (from 2 1/2 hours to 3 hours).
4. After enough time has passed, take the pot out and turn the oven off. Transfer the brisket to a platter, ladle a cup of the cooking liquid over the meat and cover it again. Put it back in the oven to keep warm.
5. To cook the vegetables, add your carrots and potatoes to the same pot and bring it to a simmer over high heat. Turn the heat down to medium-low, cover it and simmer until the vegetables get soft—around seven to 10 minutes.
6. Add cabbage to the pot, turn the heat back up to high and let it simmer. Turn the heat down, cover it again and simmer for another 12 to 15 minutes until the veggies are fully tender.
7. Finally, while the veggies are cooking, move your beef to a cutting board and slice it up into 1/4 inch thick slices against the grain of the meat. Once the veggies are done, serve them all together!
Happy St. Patrick’s Day everybody!
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