Corned Beef Recipe

Corned Beef

For flavorful, tender meat, make Alton Brown’s Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.

Prep: 0 20min0

Total: 0min10D 3h20min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 761, Fat 57g, Saturated Fat 23g, Carbohydrate 13g, Fiber 2g, Sugar 10g, Protein 46g, Cholesterol 240mg, Sodium 1505mg

Ingredients:

• 2 quarts water
• 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 to 5 pound) beef brisket, trimmed
• 1 small onion, quartered
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

Instruction:

1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
2. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Corned Beef and Cabbage with Horseradish Cream Sauce

Take your corned beef and cabbage up a notch by skipping the traditional boiling method and slow-roasting in the oven instead.

Prep: 20min

Total: 3h20min

Yield: 6 – 8

Nutrition Facts: servingSize , calories 577, Fat 40 g, Carbohydrate 18 g, Protein 35 g, Saturated Fat 14 g, unSaturated Fat , Sugar 3 g, Fiber 3 g, Sodium 2813 mg, Cholesterol 138 mg

Ingredients:

• 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons prepared horseradish
• 1½ teaspoons salt
• ¼ teaspoon ground black pepper
• 6 medium carrots, cut into 2-in chunks
• 1¼ lb small gold potatoes (about 2.5″ in diameter), halved
• 1 very small green cabbage, cored and cut into ½-inch-thick slices (see note)
• 2 tablespoons chopped Italian parsley, for garnish (optional)
• 1 cup sour cream
• 2 tablespoons prepared horseradish, plus more to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon sugar

Instruction:

1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
2. Rinse the corned beef several times under running cold water. (No need to dry it.)
3. Place the corned beef fat side up in a large roasting pan (you’ll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
5. Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they’ll get crispier that way).
6. After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
7. Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
8. Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
9. Note: You won’t use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
10. Note: The nutritional information does not include the horseradish cream sauce.

How to Make the Best Corned Beef at Home