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Corned Beef Recipe- St. Paddy's Day Favorite

Corned Beef Recipe- St. Paddy's Day Favorite
Corned Beef Recipe- St. Paddy's Day Favorite

I grew up with this tradition. Grandma always made the BEST corned beef & cabbage, even though we are Polish. LOL 

I have no idea why this is a tradition and had a lot of fun researching it.  No it wasn't because poor people ate beef and cabbage.  For all the history on how British impacted Ireland and the 1663 and 1667 Cattle Acts that made Corned Beef Cabbage an actual THING check out the info on the Smithsonian Institute website. 

Even now knowing the truth behind Corned Beef, our family still enjoys this tradition.  

 

Here is our recipe to make your own.

INGREDIENTS

Pickling Spices (we use this recipe from Just A Pinch)

  • 2 Tbsp peppercorns
  • 3 Tbsp mustard seeds
  • 2 Tbsp coriander seeds
  • 2 Tbsp pepper flakes
  • 2 Tbsp ground allspice
  • 1 Tbsp ground mace
  • 2 md cinnamon sticks cover with a towel, and use a hammer to break into small pieces
  • 4 md bay leaves, crushed with your hand
  • 2 Tbsp whole cloves, give them a smack or two with a flat end of a kitchen knife to break them up a bit
  • 1 Tbsp ground ginger

    Brine

    • 1gallon water
    • 1cup and 3 1/2 TBS Mortons Kosher Salt
    • 5 tsp Pink Curing Salt (This is what gives the meat the traditional "pink" color. However, we don't use it)
    • 3 TBS pickling spices (use recipe above or by a pre-made spice mix)
    • 1/2 cup brown sugar

    Brisket

    • Barreras Family Farm Brisket (this recipe is for a 3-5lb brisket. If larger brisket is used please double this recipe)
    • 1 TBS pickling spices

    INSTRUCTIONS

    • Gather all ingredients for the pickling spices. (If using a pre-bought spice mix, skip this step). Toast them on low heat in a skillet to release the flavors.  DO NOT BURN. As soon as I smell them I know they are done.  Remove from heat and put in a small grinder, pastel, or other bowl so that you can smash/grind the spices. This releases more of the flavor!!
    • Add 1 gallon water to a stock pot, turn stovetop on medium high, ADD
      • 1cup and 3 1/2 TBS Mortons Kosher Salt
      • 5 tsp Pink Curing Salt (This is what gives the meat the traditional "pink" color. However, we don't use it because of sodium nitrite)
      • 3 TBS pickling spices (use recipe above or by a pre-made spice mix)
      • 1/2 cup brown sugar
    Let mixture come to a simmer.
          • Place brisket in a container that will hold the meat and the brine mixture. Pour the brine mixture over the brisket. Make sure that the brine mixture fully covers the brisket. This will need to sit covered in the refrigerator for 5-7 days! 
          • Place the remaining pickling spices in a container to use after the 5 days when you go to cook the brisket.

          5 DAYS LATER!!!

          • Remove brisket from brine and rinse in cold water.
          • Place brisket in a pot, fill pot with water until brisket is covered. Add the remaining pickling salt, 1 TBS, to the pot, stir, and place on medium high.
          • Cover and cook for 2 1/2- 3 1/2 hours or until corned beef is fork tender.
          • Cool and serve!!

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