Corned Beef

Ingredients

• 2 lb Beef Brisket (trimmed to a manageable fat cap)
• 1/2 cup Kosher Salt (for brine)
• 1 tsp Prague Powder #1 (pink curing salt for color and preservation)
• 8 cup Distilled Water (non‑reactive brine base)
• 1 tbsp Black Peppercorns (whole)
• 1 tbsp Juniper Berries (optional, adds piney note)
• 1 tbsp Mustard Seeds
• 1 tbsp Allspice Berries
• 1 Cinnamon Stick
• 2 Bay Leaves (small, crumbled)
• 1/4 cup Brown Sugar (use dried if needed)
• 6 Cardamom Pods (optional)
• 2 Dried Chilies de Árbol (optional, for heat)
• 1 Onion (large, quartered, keep root attached)
• 3 Garlic Cloves (crushed)
• 4 cup Beef Stock (low‑sodium)
• 1 bottle Irish Stout Beer (12 oz, optional for depth)
• 1 Green Cabbage (head, quartered, keep root)
• 3 Tri‑Colored Carrots (stew‑sized pieces)
• 1.5 lb Wax Potatoes (small, waxy, simmered not roasted)
• 1 cup Sour Cream
• 2 tbsp Prepared Horseradish
• 2 tbsp Chives (chopped)
• 2 tbsp Dill (chopped)
• 2 tbsp Parsley (chopped)
• 1 tbsp Whole Grain Mustard
• pinch Kosher Salt (for sauce seasoning)
• few twists Black Pepper (freshly ground)
• to taste Flaky Finishing Salt (optional garnish)

Instructions

1. Trim the Brisket

   Trim excess fat from the 2‑lb brisket, leaving a manageable fat cap about ¼‑inch thick for flavor.

   Time: PT10M

2. Prepare the Brine

   In a large non‑reactive pot combine ½ cup kosher salt, 8 cups distilled water, and 1 tsp Prague powder #1. Whisk until fully dissolved.

   Time: PT5M

3. Add Aromatics to Brine

   Stir in 1 tbsp each of black peppercorns, juniper berries, mustard seeds, allspice berries, 1 cinnamon stick, 2 crumbled bay leaves, ¼ cup brown sugar, optional 6 cardamom pods and 2 dried chilies de árbol.

   Time: PT5M

4. Cure the Beef

   Submerge the brisket in the brine, ensuring it is fully covered. Cover the pot and refrigerate for 5‑10 days, turning once halfway through.

   Time: PT5D

   Temperature: 4°C

5. Rinse and Pat Dry

   After curing, rinse the brisket under cool running water, then pat dry with paper towels.

   Time: PT5M

6. Preheat Oven

   Preheat a conventional oven to 300°F (150°C).

   Time: PT10M

   Temperature: 300°F

7. Create Onion Platform

   Peel a large onion, cut into quarters keeping the root attached, and spread the quarters in the bottom of the roasting pan.

   Time: PT5M

8. Add Pickling Spices & Garlic

   Scatter a tablespoon of the pickling‑spice blend (same spices used in the brine) and the 3 crushed garlic cloves over the onions.

   Time: PT2M

9. Position the Brisket

   Place the brisket fat‑cap side down on top of the onion bed.

   Time: PT2M

10. Add Braising Liquid

    Pour in 4 cups beef stock and, if using, one bottle of Irish stout until the liquid comes within ½‑inch of the top of the meat (the top should stay exposed for browning).

    Time: PT3M

11. Braise in Oven (First Half)

    Cover the pan tightly with foil or a lid and place in the preheated oven. Braise for 3 hours.

    Time: PT3H

    Temperature: 300°F

12. Flip the Brisket

    Remove the pan, carefully flip the brisket so the fat cap is now facing up, then return to the oven for another 1‑2 hours until the fat is deeply browned and a probe meets little resistance.

    Time: PT2H

    Temperature: 300°F

13. Cool and Refrigerate Overnight

    Take the roast out, let it reach room temperature, then refrigerate uncovered for at least 4 hours or overnight. This firms the meat for easier slicing.

    Time: PT4H

    Temperature: 4°C

14. Slice the Beef

    Using a sharp knife, slice the chilled brisket against the grain into ¼‑inch thick slices.

    Time: PT5M

15. Prepare Vegetables

    Quarter the green cabbage (keep root), peel and cut carrots into stew‑size pieces, and halve the wax potatoes.

    Time: PT10M

16. Simmer Braising Liquid & De‑fat

    Return the braising liquid to a saucepan, bring to a gentle simmer, skim off excess fat with a spoon.

    Time: PT5M

    Temperature: simmer

17. Cook Vegetables

    Add the cabbage wedges, carrot pieces, and potatoes to the simmering liquid. Cover and steam for about 20 minutes, or until vegetables are fork‑tender.

    Time: PT20M

    Temperature: simmer

18. Make Horseradish Sour Cream Sauce

    In a small bowl combine 1 cup sour cream, 2 tbsp prepared horseradish, 2 tbsp each chopped chives, dill, and parsley, a pinch of kosher salt, freshly ground black pepper, and 1 tbsp whole‑grain mustard. Mix until smooth.

    Time: PT5M

19. Reheat Beef with Sauce

    Return sliced beef to the pot with vegetables, stir in half of the prepared sauce, and gently heat for 5‑10 minutes until the meat is warmed through.

    Time: PT10M

    Temperature: medium heat

20. Plate and Garnish

    Arrange vegetables and beef on a serving platter, drizzle remaining horseradish sour cream sauce over top, garnish with extra chopped chives, flaky finishing salt, and a twist of black pepper.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g