This recipe was published in our local paper, The Oregonian, last year. We made it and fell in love. It takes eight days to brine, so requires some planning but it is absolutely worth the trouble. It bears no resemblance to the weird colored store bought stuff. We've never used the insta-cure they talk about. I think it's entirely unecessary.
The broth (not the brine) that the brisket simmers in is salty, but really flavorful. I couldn't stand to waste it.I added a good deal more water to it and made a barley soup with it last year.
The uncooked corned beef freezes really well. This year we had a bigger brisket than we needed so we cut it in half after it was corned but before it was cooked, and froze it. All we had to do for a nice weekend dinner was to defrost it and cook it according to the cooking directions above. I do take short cuts from the recipe above when cooking. I put the brisket in Guinness, and water or broth to almost cover, and add about two tablespoons pickling spice--and that's all. I let it simmer that way for two and a half hours in a pot with a tight fitting lid, and serve it with whatever suits my fancy at the time.
The uncooked corned beef freezes really well. This year we had a bigger brisket than we needed so we cut it in half after it was corned but before it was cooked, and froze it. All we had to do for a nice weekend dinner was to defrost it and cook it according to the cooking directions above. I do take short cuts from the recipe above when cooking. I put the brisket in Guinness, and water or broth to almost cover, and add about two tablespoons pickling spice--and that's all. I let it simmer that way for two and a half hours in a pot with a tight fitting lid, and serve it with whatever suits my fancy at the time.
Homemade Irish Corned Beef and Vegetables
Published March 9, 2010
Makes 6 to 8 servings
Ingredients
For the brine:
· 6 cups water
· 2 cups lager beer
· 1 1/2 cups coarse kosher salt
· 1 cup firmly packed golden brown sugar
· 1 1/2 tablespoons Insta Cure No. 1 (optional; see note)
· 1/4 cup pickling spices
· 1 6- to 8-pound flat-cut beef brisket, trimmed, but with some fat remaining
Corned beef and vegetables:
· 1 12-ounce bottle Guinness stout or other stout or porter
· 4 bay leaves
· 1 tablespoon coriander seeds
· 2 whole allspice
· 1 dried chile de arbol, broken in half (see note)
· 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled and quartered
· 8 unpeeled medium-size white or red waxy potatoes (about 3 pounds)
· 6 medium carrots, peeled
· 4 medium onions, peeled, halved through root ends
· 2 medium parsnips, peeled, cut into 2-inch lengths
· 1 2-pound head cabbage, quartered
· Horseradish, for serving (optional)
· Mustard for serving (optional)
Instructions:
To make brine: Pour the water and beer into a large, deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure. Mix in pickling spices. Pierce brisket all over with tip of small, sharp knife. Submerge brisket in liquid, then top with a heavy platter to weigh meat down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
To make corned beef and vegetables: Place corned beef in a very large, wide pot. Add stout and enough water to cover by 1 inch. Wrap bay leaves, coriander seeds, allspice and chile in cheesecloth and tie with kitchen string to secure. Add spice bag to pot with beef and bring to a boil. Reduce heat to medium-low, cover and simmer until beef is tender, about 2 1/4 hours. Transfer beef to a large baking sheet.
Add turnips and all remaining vegetables to liquid in pot; bring to a boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4-inch-thick slices. Arrange beef and vegetables on platter. Serve with horseradish and mustard.
Note: Insta Cure No. 1 is a mixture of sodium nitrate and salt that is used in cured and smoked sausages to prevent botulism. In this brine, its only purpose is to prevent the meat from turning gray, so it is optional. You'll find Insta Cure No. 1 at sausagemaker.com, and at stores that sell sporting goods or meat-preserving equipment.
Note: Chile de arbol is a thin, red, very hot, 3-inch-long dried chile. It is sold at some supermarkets, and at specialty foods stores and Latino markets.
From Bruce Aidells, Bon Appétit, March 2008
