Recipe Background
Oh yes, you read that right. Top-Notch Corned Beef needs 10 days to make perfectly. But wow. Wow, wow, wow does Top-Notch Corned Beef make it worth it. The meat is so flavorful, marinated in a spicy, sour, savory brine for over a week. Then, it's boiled to ensure it stays tender and juicy. Rosy and succulent, Top-Notch Corned Beef is Irish cuisine at its finest!
Oh yes, you read that right. Top-Notch Corned Beef needs 10 days to make perfectly. But wow. Wow, wow, wow does Top-Notch Corned Beef make it worth it. The meat is so flavorful, marinated in a spicy, sour, savory brine for over a week. Then, it's boiled to ensure it stays tender and juicy. Rosy and succulent, Top-Notch Corned Beef is Irish cuisine at its finest!
Ingredients
- 2 quarts water plus more, to taste
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4-5-pound) beef brisket trimmed
- 1 small onion quartered
- 1 large carrot coarsely chopped
- 1 stalk celery coarsely chopped
Directions
- In a large, 6-8-quart stockpot over high heat, add 2 quarts of the water, the salt, the sugar, the saltpeter, the cinnamon stick pieces, the mustard seeds, the peppercorns, the cloves, the allspice, the juniper berries, the bay leaves, and the ginger and cook until the salt and the sugar dissolve.
- Transfer the stockpot from the heat.
- Add the ice and stir until melted.
- If the brine has not reached a temperature of 45 degrees F, refrigerate it until it cools to that temperature.
- In a 2-gallon resealable plastic bag, add the brisket and the brine mixture.
- Seal the bag and lay it flat inside a suitably large container to prevent leaks.
- Cover the container and refrigerate it for 10 days. Make sure to check the beef daily to ensure it is fully submerged and to stir the brine.
- Transfer the beef from the brine and rinse it well under cool water.
- Place the brisket in a pot just large enough to hold the meat.
- Add the onions, the carrots, the celery, and enough of the extra water to cover the veggies by 1 inch.
- Place the pot over high heat and bring it to a boil.
- Reduce the heat to low.
- Cover the pot and gently simmer until the meat is fork-tender, about 2 hours 30 minutes-3 hours.
- Transfer the meat from the cooking liquid to a cutting board.
- Thinly slice the beef against the grain.
- Serve the beef with the veggies.
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