CORNED BEEF
Provided by Cathal Armstrong
Categories Beef St. Patrick's Day Meat Brisket Boil Advance Prep Required
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Add the ice water. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.
- Rinse the beef: Remove the beef from the brine; discard the brine. Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.
- Season the beef with the rub: Combine all of the rub ingredients in a small bowl. Spread the rub over the beef with your hands, covering all surfaces, and place the beef in a 2-gallon zip-top bag; seal the bag, squeezing out as much of the air as possible. Place the bag on a baking dish and refrigerate for a week, turning the bag over once a day. This is known as dry brining-you will notice each day that more liquid leaches from the beef.
- Cook the beef: On the day you wish to serve the beef, place it in a large pot with all of the accumulated juices in the bag. Add water as needed to cover the meat and bring to a boil over high heat. Lower the heat to medium, cover the pot, and let the beef simmer for 3 hours, until fork tender but not falling apart.
- Present the dish: Spoon the warm parsley sauce into a small bowl. Drain the beef and transfer it to a cutting board. Let it rest for 15 minutes and then slice it 1/2 inch thick, cutting lengthwise, against the grain. Arrange the meat on a serving platter or individual plates; serve with the sauce on the side, along with your chosen side dishes.
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Waeed Kamboh
[email protected]This recipe is a family favorite!
RATUL ACHARJA
[email protected]I've made this recipe several times and it always turns out perfectly.
Doris Sibisi
[email protected]This is my go-to recipe for corned beef.
Oswald Templeton (OZ)
[email protected]I would definitely recommend this recipe to others.
Awais BALOCH
[email protected]This recipe was a bit time-consuming, but it was worth it in the end.
Tiaan Lensley
[email protected]I'm not a big fan of corned beef, but I thought this recipe was pretty good.
Mikiyas Wendesn
[email protected]I had some trouble finding corned beef at my local grocery store, but I was able to find it online.
ALVY Sille
[email protected]The corned beef was a little too salty for my taste, but otherwise the recipe was great.
Mark Herde
[email protected]I've tried other corned beef recipes before, but this one is by far the best.
Fayaz Chohan
[email protected]This recipe is perfect for a special occasion dinner.
Paari Kiti
[email protected]I made this recipe for my family and they loved it! Even my picky kids ate it all up.
Ishwor Kafle
[email protected]This recipe is a must-try for any corned beef lover!
Jasia Binti
[email protected]I love this recipe! The corned beef is always so tender and flavorful.
Faizullah Ahmadzai
[email protected]This was my first time making corned beef and it was a success! The recipe was easy to follow and the corned beef turned out delicious.
Joshua Goolcharan
[email protected]I've made this recipe several times and it always turns out great. The corned beef is always moist and flavorful, and the vegetables are always cooked perfectly.
Nikita Parris
[email protected]This corned beef recipe is a keeper! The meat was so tender and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.