Make Corned Beef

There’s something magical about preparing Make Corned Beef that brings back fond memories of family gatherings and hearty meals. I remember the first time I attempted this dish; the aroma wafting through the kitchen was nothing short of enchanting. The mixture of spices and the tenderizing process transformed a simple beef brisket into a flavor-packed centerpiece. Whether it was a special occasion or just a cozy weekend, Make Corned Beef always felt like a celebration. It’s a recipe that tells a story, intertwining tradition with personal touches that make it unique to each cook.

Make Corned Beef Ingredients

The ingredients for Make Corned Beef are simple yet impactful. Each component works in harmony to create a dish that’s rich in flavor and tradition. The key players in this recipe include the beef brisket, which serves as the foundation, and the carefully selected spices that elevate the taste to new heights.

• 2 teaspoons whole black peppercorns
• 2 teaspoons whole allspice berries
• 2 teaspoons whole juniper berries
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole yellow mustard seeds
• 2 teaspoons red pepper flakes
• 2 teaspoons whole cloves
• 8 whole green cardamom pods
• 4 large bay leaves, crumbled
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 5-6 pound flat beef brisket
• 300g Kosher salt (1 cup 3 ½ TBS or 2 cups of Diamond Crystal brand Kosher Salt)
• 1/2 cup packed brown sugar
• 4 teaspoons pink curing salt (optional, see Recipe Notes)
• 1 cinnamon stick, broken into several pieces
• 1 gallon water (16 cups/3.8 liters)
• 2-3 cups UNSALTED beef broth, more or less as needed
• 8 ounces pearl onions, peeled (optional)
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup light brown sugar
• 1 ½ -2 lbs. medium carrots, peeled and cut into thirds
• 1 ½ – 2 pounds medium Yukon Gold potatoes, quartered (about 1 1/2-2 inch wedges)
• 1/2 head green cabbage, cut into ½ inch slices
• Recipe Horseradish Cream Sauce (highly recommend!)
• Dijon mustard (optional)

How to Assemble Make Corned Beef

Making Make Corned Beef is a rewarding experience that connects you to your food. Each step is a labor of love, and as you progress, the enticing aroma fills your kitchen. Let’s get started!

1. Begin by adding the pickling spices up through the cardamom pods to a medium frying pan. Toast over medium heat just until fragrant, about 3 minutes. Be careful not to burn them!
2. Transfer the toasted spices to a mortar or medium bowl. Use a pestle, meat mallet, or the side of a knife to coarsely crush the spices. Stir in the crumbled bay leaves, ground ginger, and garlic powder until well combined.
3. Remove 1 ½ tablespoons of the pickling spices to an airtight container for later use. Add the remaining spices to a large Dutch oven.
4. Now, add the Kosher salt, brown sugar, pink curing salt, cinnamon stick, and a gallon of water to the Dutch oven. Stir well to combine.
5. Cover the pot and bring the mixture to a boil. Once it reaches a boil, remove it from the heat and let it cool to room temperature. This cooling process may take several hours, so patience is key!
6. Once the brine is cool, add the beef brisket. Weigh it down with a bowl filled with pie weights or cans to ensure it’s completely submerged. Cover and let it brine in the fridge for 5 to 7 days.
7. After the brining period, remove the brisket from the brine and discard the brine. Rinse the brisket under cold water several times to remove excess salt.
8. Preheat your oven to 350 degrees F. Transfer the rinsed brisket to a large roasting pan with the fattiest side up.
9. Add 2-3 cups of unsalted beef broth to fill 1/4-inch up the sides of the pan. Stir in the reserved pickling seasonings into the broth for added flavor.
10. In a small bowl, whisk together the Dijon mustard and honey. Spread half of this mixture evenly over the top of the beef. If desired, add pearl onions around the brisket.
11. Cover the pan tightly with foil and bake at 350 degrees F for 2 ½ hours. If your brisket is larger, adjust the time to about 3 ½ hours.
12. After the initial baking time, carefully remove the foil. Brush the remaining honey mustard mixture over the top of the brisket and sprinkle with brown sugar.
13. Arrange the carrots, potatoes, and cabbage around the brisket in the pan, keeping the potatoes on top to prevent them from becoming too mushy.
14. Tightly cover the pan again with foil and bake for an additional 2 1/2 to 3 hours or until the brisket reaches an internal temperature of 185 to 200 degrees F and the vegetables are fork-tender.
15. For an optional step, remove the brisket and vegetables to a serving platter using a slotted spoon and cover with foil. Broil the brisket on high for 5 to 10 minutes to caramelize the top.
16. After broiling, transfer the corned beef to a cutting board and let it rest for 10 minutes before slicing across the grain. Serve with horseradish cream sauce or additional mustard.
17. Lastly, if using a Dutch oven, ensure it’s large enough to hold the brisket. Add the rinsed brisket back into it, along with the reserved pickling spices and enough broth to cover the brisket by about 1 inch. Bring to a boil and then simmer for 4 hours or until fork-tender. Add carrots and potatoes halfway through, and then add the cabbage last.
18. For the slow cooker method, spray the inside of a 6-quart cooker with non-stick spray. Place the rinsed brisket inside, cover with broth, and season as before. Cook on LOW for 8 to 10 hours until tender. Remember to add the cabbage on top during the last two hours.
19. For an Instant Pot, use a 4-pound brisket. Follow the same brining process and cook in the pot with broth for 55 minutes on high pressure. Allow natural pressure release before adding vegetables.

Ways to Adapt This Recipe

If you’re feeling adventurous, here are some great tips to adapt Make Corned Beef to suit your tastes.

• Add more veggies: Include other root vegetables like parsnips or turnips for extra flavor and texture.
• Customize your spices: Feel free to experiment with different spices such as fennel seeds or thyme to give your corned beef a unique twist.
• Make it spicy: If you like a kick, add more red pepper flakes or a spicy mustard.
• Use different meats: While brisket is traditional, try using a different cut like round for a leaner option.
• Storage: Store leftovers in an airtight container for up to 5 days in the fridge.
• Freezing: Let the corned beef cool before wrapping tightly in plastic wrap and transferring to a freezer bag. It can be frozen for up to 3 months.
• Reheating: To reheat, use low heat with some beef broth to keep the meat moist.

Perfect Pairings for Make Corned Beef

Serving Make Corned Beef can be just as delightful as preparing it. Here’s how to create the perfect meal around this dish:

• Colcannon: A traditional Irish dish made from mashed potatoes and cabbage that pairs beautifully with corned beef.
• Mustard and Horseradish: These condiments enhance the flavors of the meat and add a zesty kick to every bite.
• Pickles: Serve with dill pickles or pickled vegetables for a refreshing crunch that balances the richness of the beef.
• Beer Bread: A hearty slice of beer bread complements the meal and makes it feel even more festive.
• Seasonal Salads: A crisp salad with seasonal greens can provide a light contrast to the hearty main dish.
• Special Occasions: Make Corned Beef is perfect for St. Patrick’s Day gatherings or festive family dinners, serving as a centerpiece that everyone enjoys.

FAQ

Conclusion

In conclusion, Make Corned Beef is a dish that beautifully encapsulates tradition and flavor. Its rich, savory taste and tender meat make it a standout recipe that you’ll love preparing and sharing. I encourage you to try making it yourself; you won’t regret the time spent creating this delicious meal. Enjoy the process and the delightful results with your loved ones!

Make Corned Beef

The ultimate comfort food, Make Corned Beef brings warmth and flavor together in a hearty meal. With tender, flavorful beef and vibrant vegetables, it’s the perfect way to celebrate family gatherings. Experience the satisfaction of creating a dish that's sure to impress your loved ones.

Print Recipe Pin Recipe

Prep Time 5 days d 6 hours hrs

Cook Time 6 hours hrs

Total Time 5 days d 12 hours hrs

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons whole black peppercorns
• 2 teaspoons whole allspice berries
• 2 teaspoons whole juniper berries
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole yellow mustard seeds
• 2 teaspoons red pepper flakes
• 2 teaspoons whole cloves
• 8 whole green cardamom pods
• 4 large bay leaves, crumbled
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 5-6 pound flat beef brisket
• 300g Kosher salt (1 cup 3 ½ TBS or 2 cups of Diamond Crystal brand Kosher Salt)
• 1/2 cup packed brown sugar
• 4 teaspoons pink curing salt (optional, see Recipe Notes)
• 1 stick cinnamon broken into several pieces
• 1 gallon water (16 cups/3.8 liters)
• 2-3 cups UNSALTED beef broth more or less as needed
• 8 ounces pearl onions, peeled (optional)
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup light brown sugar
• 1 ½ -2 lbs. medium carrots, peeled and cut into thirds
• 1 ½ – 2 pounds medium Yukon Gold potatoes, quartered (about 1 1/2-2 inch wedges)
• 1/2 head green cabbage, cut into ½ inch slices
• 1 Recipe Horseradish Cream Sauce (highly recommend!)
• 1 Dijon mustard (optional)

Equipment

• Dutch Oven
• Frying Pan
• Roasting pan
• Meat thermometer

Method

 

1. Add pickling spices up through cardamon pods to a medium frying pan. Toast over medium heat just until fragrant, about 3 minutes (Don’t burn!).
2. Transfer spices to a mortar or medium bowl. Use a pestle, meat mallet or side of a knife or can to coarsely crush the spices. Stir in the crumbled bay leaves, ground ginger and garlic powder.
3. Remove 1 ½ tablespoons pickling spices to an airtight container/sandwich bag to store for later (you will use these when roasting). Add remaining pickling spices to a large Dutch oven. Add Kosher salt, brown sugar, pink curing salt, cinnamon and a gallon of water.
4. Cover to bring to a boil, then remove from heat. Let cool to room temperature then refrigerate until chilled (cooling can take several hours).
5. Once the brine is chilled, add the brisket. Weigh the brisket down so it's completely submerged in the brine with a bowl filled with pie weights or cans. Cover and brine the brisket in the refrigerator for 5-7 days.
6. Remove brisket from brine; discard brine. To rinse, add brisket back to the pot and cover with water. Repeat 3-4 times to remove excess salt.
7. Preheat oven to 350 degrees F.
8. Transfer brisket to a large roasting pan, fattiest side up. Add 2-3 cups unsalted beef broth to fill 1/4-inch up the sides of the pan. Stir the reserved 1 ½ tablespoons pickling seasonings into the broth.
9. Whisk the Dijon and honey together (NOT brown sugar) and spread half all over the top of the beef. Add pearl onions if using. Cover the pan tightly with foil and bake at 350 degrees F for 2 ½ hours. If your brisket is closer to 6 pounds, then roast for 3 ½ hours.
10. After 2 ½ hours (3 ½ hours for 6 lb. brisket), remove the pan from the oven and very carefully remove the foil starting with the opposite end (step away because it will steam a lot). Brush remaining honey mustard over the top of the beef then sprinkle with brown sugar. Arrange the carrots, potatoes and cabbage, in that order, all around the brisket in the pan (you want the potatoes perched on top of the carrots so they’re not swimming in broth).
11. Tightly cover the pan with foil and bake an additional 2 1/2-3 hours or until the beef registers 185-200 degrees F and vegetables are fork tender. For spicy cabbage, submerge it in the broth the last 10 minutes of cooking.
12. Optional: Brown the meat.Remove vegetables to a serving platter using a slotted spoon and cover with foil. Broil the brisket on high (550F) for 5-10 minutes until the top is slightly caramelized.
13. Transfer corned beef to a cutting board and tent with foil. Let rest for 10 minutes before slicing across the grain. Serve with horseradish cream sauce (recipe coming Thursday!) and/or mustard.
14. Use a Dutch oven/pot just large enough to hold the meat like the one you brined it in. Add the rinsed brisket and 1 ½ tablespoons pickling spices. Add unsalted beef broth until it covers the brisket by 1-inch, meaning there is one-inch of liquid above the top of the brisket. If you don’t have enough broth, you can add water.
15. Bring to a boil over high heat, then reduce to low, cover, and gently simmer for 4 hours or until the meat is fork tender. You may need to add additional broth or water if it gets too low. Transfer corned beef to a cutting board while you cook the vegetables.
16. Add the carrots and potatoes to the pot. Add additional water so the vegetables are covered by 1-inch liquid. Simmer for 15 minutes, then add the cabbage and continue to cook until the vegetables are fork tender.
17. Spray a 6 quart (or larger) slow cooker with non-stick cooking spray. Transfer rinsed brisket to slow cooker. It will be large so you will have to squish it in or slice it in half. Add enough broth so it comes up ¼ inch up the sides of the brisket. Stir 1 ½ tablespoons reserved pickling spices into the broth. Brush brisket with half of the honey mustard sauce. Add carrots and potatoes on top of the brisket.
18. Cover and cook on LOW for 8-10 hours until brisket is very tender. Add cabbage on top of the carrots and potatoes the last two hours of cooking. If your brisket is tough, it just needs to cook longer.
19. Optional: Remove brisket to a foil lined baking sheet. Brush brisket with remaining honey mustard sauce and sprinkle with brown sugar. Broil 5-10 minutes, until slightly caramelized.
20. For the instant pot, you will want to use a 4-pound beef. The brine can stay the same.
21. Transfer the corned beef to the Instant Pot, and add 6 cups of unsalted beef broth. Stir in 1 ½ tablespoons reserved seasonings.
22. Seal the lid and select the Meat/Stew or Manual setting on your pressure cooker. Set the cooking time for 55 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program starts.)
23. When the cooking ends, let the pressure release naturally completely. This will take about 40 minutes. Transfer the beef to a cutting board and tent it with foil.
24. If adding vegetables: wear heat-resistant oven mitts, and carefully lift out the inner pot and pour out all but 1 cup of the cooking liquid (or 1 ½ cups if using an 8-quart IP) and return the pot.
25. Place a wire mesh steamer basket inside the pot. Place the carrots and potatoes in the steamer basket, and layer the cabbage on top. It’s okay if the vegetables are slightly above the 2/3 “max fill” marking, but they should not be above the rim of the pot where they could block the pressure valve mechanisms in the pressure cooker lid.
26. Secure the lid and set the pressure release valve to its sealing position. Cancel the cooking program, then select the Steam program for 4 minutes at high pressure.
27. The pot will take about 15 minutes to come up to pressure before the cooking program starts. When the cooking program ends, perform a quick pressure release by moving the pressure release valve to its venting position right away, taking care not to get burned by the steam.

Notes

• Tip 1: Do NOT purchase corned beef – we are MAKING corned beef from brisket by curing it.
• Tip 2: Note that pink curing salt is NOT Himalayan pink salt; it preserves the red color and inhibits bacteria.
• Tip 3: Using a kitchen scale to measure kosher salt is recommended for accuracy.
• Tip 4: Use a meat thermometer for best results, targeting a temperature of 185-200 degrees F.
• Tip 5: Store corned beef in an airtight container for up to 5 days in the fridge.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.