Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a tough, lean brisket into a tender braise that is right at home alongside cabbage and in-season root vegetables like potatoes, carrots, and parsnips. Made with efficiency in mind, the beauty of this corned beef is that it cures in just five days-about a third of the time that most other recipes take.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 5h30m
Yield Serves 12 to 15
Number Of Ingredients 21
Steps:
- In a large pot, bring 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices; remove from heat and stir until both salts and sugar have dissolved. Let cool completely. Place brisket in a nonreactive container just large enough to hold it; pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover and refrigerate 5 days.
- Remove brisket; discard brine. Rinse brisket and place in a large pot. Add enough water to cover by 2 inches. Add halved onion, celery, and halved carrot; bring to a boil, then reduce heat to medium-low, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Meanwhile, set a steamer in a large saucepan. Add enough water to reach the bottom of steamer and bring to a boil. Add turnips, reduce heat to medium-low, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with small carrots and parsnips (together), steaming until tender, 10 to 12 minutes. Transfer to bowl.
- Transfer beef to a cutting board. Tent with foil to keep warm. Strain broth through a fine-mesh sieve. Return all but 4 cups broth to pot; bring to a boil. Add cabbage, quartered onions, and parsley sprigs; simmer until very tender, about 35 minutes.
- Meanwhile, in another pot, combine reserved 4 cups broth and potatoes. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Strain (reserving broth), then toss potatoes with butter and chopped parsley; cover to keep warm. Add turnips, carrots, and parsnips to pot with cabbage mixture; cook until warmed through, about 10 minutes.
- Remove and discard parsley sprigs; transfer vegetables to a platter with potatoes, reserving broth. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with reserved broth and horseradish sauces.
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mpagi ronnie jr
[email protected]I'm so glad I found this recipe. It's the perfect way to celebrate St. Patrick's Day.
Summi Khan
[email protected]This recipe is a lifesaver! I'm always short on time and this recipe is so quick and easy.
Liven jj
[email protected]I've been cooking corned beef for years and this is the best recipe I've ever used. The corned beef was fall-apart tender.
jana thompson
[email protected]I'm a beginner cook and this recipe was easy to follow. The corned beef turned out great!
Tina Bologna
[email protected]I'm glad I tried this recipe. It was a lot easier than I thought it would be and the results were delicious.
Idrish Mansuri
[email protected]I would not recommend this recipe to anyone.
Christopher Rita
[email protected]This is the worst corned beef recipe I've ever tried. The corned beef was tough and the vegetables were mushy.
Md Polash Hasan
[email protected]I'm not sure what went wrong, but the corned beef didn't turn out well. It was bland and tasteless.
fix djole
[email protected]I followed the recipe exactly, but the corned beef was tough and dry.
Santosh Neupane
[email protected]The corned beef was a little too salty for my taste, but the vegetables were delicious.
Saini Tuifiti
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Nathan Vicent
[email protected]I've made this recipe several times and it's always a hit. The corned beef is always tender and juicy, and the vegetables are cooked to perfection.
Mahomed Seif
[email protected]This is my new go-to recipe for corned beef and cabbage. It's so easy to make and the results are always amazing.
Md Hassan
[email protected]I was skeptical about the quick brining process, but it worked like a charm! The corned beef was perfectly cooked and the vegetables were delicious.
Abuhuraira Alludin
[email protected]This recipe is a game-changer! I've never had corned beef so tender and flavorful. The brining process really made all the difference.