Make Your Own Corned Beef and Cabbage

Published on Wednesday, February 18, 2009, by The CHOW Editorial Team / Edit Post

Make Your Own Corned Beef and Cabbage

We’re all Irish once a year

St. Patrick’s Day is an occasion to celebrate all things Irish. Do it the Irish American way and stew up a pot of corned beef and cabbage. The brined-and-boiled brisket was developed by immigrants to mimic the flavor of Irish bacon, and it’s become a deli and diner classic, commonly stacked

tall in Reuben Sandwiches or chopped up in hash with potatoes and eggs.

The term corned refers to the tradition of using large salt granules the size of corn kernels to preserve the meat. The corned beef you buy in the store, ready to boil, is often stuffed full of nitrates and curing salts. When you make it yourself, you know what’s in it. Many start-from-scratch recipes suggest brining for anywhere from four days to three weeks, but poking the meat with a knife or a sharp metal skewer allows the brine to penetrate more quickly, significantly shortening the corning process.

The corning is so easy: pour brine over the meat in a resealable plastic bag, and let it sit in the fridge for three days. For all the details—including the traditional cabbage and horseradish sauce—see the recipe. (We also recommend our Glazed Poppy Seed Turnips and the requisite Guinness or whiskey.) Or just make it for a hearty winter meal and as an excuse to use leftovers in a Reuben or Corned Beef–Potato Rösti.

Corned Beef and Cabbage with Horseradish Cream Sauce
Make your own Corned Beef and Cabbage with Horseradish Cream Sauce


Serve with: Glazed Poppy Seed Turnips


For your leftovers: Reuben Sandwich


For your leftovers: Corned Beef–Potato Rösti

Chowhounds have lots of discussions on corned beef, from the origin of the dish to how to cook it to what cut of brisket to buy:

» Corn my own beef?
» irish vs. jewish corned beef
» Is Corn beef an Irish dish?
» best cut for corned beef?
» Is there more than one way to cook corned beef?

ALLEntertaining
POST A COMMENT |12 Comments

COMMENT

  • my first time doing this and my corned beef brisket say i can boil it in the bag? Any comments

  • is there any risk of botulism when curing the beef for an extended period of time as a result of the lack of sodium nitrate?

  • Andrew, you could probably skimp on the time a little but I wouldn't - You do want to ensure it's corned through so I would still follow the recipe time.

  • @tommyskitchen: its long and flat

  • I use a variation of the recipe from "Charcuterie" - But go heavier on the spice and a longer brining time, especially with thicker cuts. I've brined for 6 days before and still had the center untouched. Alton Brown recommends Ten and I lean more towards that mark.

    I am also a traditionalist and use curing salt - A little goes a long way and most gets thrown out with the brine. It really helps...+READ

    I use a variation of the recipe from "Charcuterie" - But go heavier on the spice and a longer brining time, especially with thicker cuts. I've brined for 6 days before and still had the center untouched. Alton Brown recommends Ten and I lean more towards that mark.

    I am also a traditionalist and use curing salt - A little goes a long way and most gets thrown out with the brine. It really helps with the color and I a believer that a little in moderation doesn't hurt.

    The professor is correct about the fat - If there is too much you can always cut off before eating, but you will lose flavor going with a lean cut. Pork shoulder butt, really? Wow, I am going to have to try that one!

    For those that want to know more, you can check out my Blog - Alton's recipe is on the Food Network Page, and I am sure you can find Ruhlman's original online somewhere but I highly recommend buying the book "Charcuterie" if you don't have it and you like Meat.

    Cheers!
    Tommy-COLLAPSE

  • shaogo's recipe sounds pretty good...except a lean brisket will never do. You don't need an outright fatty one (though it would probably taste best) but you do need to select one that is pretty well marbled.

    Actually if you really want to do something closer to authentically Irish, skip the brisket altogether and use a pork shoulder butt instead. A really good and incredibly flavorful change...+READ

    shaogo's recipe sounds pretty good...except a lean brisket will never do. You don't need an outright fatty one (though it would probably taste best) but you do need to select one that is pretty well marbled.

    Actually if you really want to do something closer to authentically Irish, skip the brisket altogether and use a pork shoulder butt instead. A really good and incredibly flavorful change from corned beef.

    But please...no green beer.-COLLAPSE

  • It depeneds more on the shape than the size - Is it long and flat or more "Chunky"?

  • If I only have a 2.5lb brisket, how long should that be in the brine for?

  • http://www.examiner.com/x-3349-Denver-Cooking-Examiner~y2009m3d15-Corned-beef-buffalo-and-bagpipes
    Here's a spin on brisket with buffalo--from an Irish chef!

  • Shaogo, how many pounds would you recommend for the brisket?

  • For a change, I herewith submit my version of how to prepare a corned beef brisket:

    Select a good-quality brisket that's relatively lean. Rinse it thoroughly, and place in a container that's just about big enough for it. Add white wine to cover, and a scant 1/4 cup pickling spice. Refrigerate overnight. Slice a big fat sweet onion and place the slices atop the brisket, in a roasting pan. Bake...+READ

    For a change, I herewith submit my version of how to prepare a corned beef brisket:

    Select a good-quality brisket that's relatively lean. Rinse it thoroughly, and place in a container that's just about big enough for it. Add white wine to cover, and a scant 1/4 cup pickling spice. Refrigerate overnight. Slice a big fat sweet onion and place the slices atop the brisket, in a roasting pan. Bake at 300 degrees for 5 minutes per pound, then dial down to 180 degrees and roast for at least four hours, but six hours at best. Discard the onion (it'll probably be dark brown or black).

    Serve with sauteed cabbage and boiled potatoes and carrots.-COLLAPSE

  • Yum...bring it on!