| Level: | Easy |
| Total: | 10 days 3 hr 30 min |
| Prep: | 30 min |
| Inactive: | 10 days |
| Cook: | 3 hr |
| Yield: | 8 servings |
Ingredients
- 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, approximately 4 small
- 1/2 pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Instructions
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
- After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 856 |
| Total Fat | 58 g |
| Saturated Fat | 23 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugar | 16 g |
| Protein | 49 g |
| Cholesterol | 240 mg |
| Sodium | 2012 mg |
Reviews
Video and recipe don’t match. My little piece of beef was sticking out of the water. The recipe said 3 quarts water but this wasn’t covering the meat. After googling this is why my meat was tough. Or it wasn’t hitting 230°. Alton is the detailed, science ched so why can’t there be more accuracy, and why can’t the website match the video? This wasted my whole day, my time, my family gathering and the cost of ingredients.
I just made this for my family, and they are raving about how good it is. The only change I made was to put butter and parsley on the potatoes. Ty AB.
This recipe is Heresy !! That the cooking guru AB can’t give us a better recipe for the cooking portion listed here is just plain horrid !!
Do you boil your brisket ??!! I know you dont !!
Boiling corned beef – while typical for most viewing here – the Only way to insure a perfect slicing delight (that CB should be) is to oven braise, covered – low and slow – seared and slathered in a brown sugar-mustard topping !!!
Love your recipe for bringing brisket – but Puh-lease ! Update your methodology for the actual titled recipe !!!!
Do you boil your brisket ??!! I know you dont !!
Boiling corned beef – while typical for most viewing here – the Only way to insure a perfect slicing delight (that CB should be) is to oven braise, covered – low and slow – seared and slathered in a brown sugar-mustard topping !!!
Love your recipe for bringing brisket – but Puh-lease ! Update your methodology for the actual titled recipe !!!!
My favorite corned beef recipe by far — great seasoning. Cutting the veggies in uniform size ensures they are all done at the same time. You can easily cook a 2 lb brisket for 3 to 3-1/2 hours as long as it cooks on low. I think the longer time makes the meat more tender. I also make a parsley sauce — it’s the perfect complement and easy to make. (Directions below)
1 tbsp onion, finely chopped
2 tablespoons butter
2 tablespoons white flour
3/4 cup milk
3/4 to 1 cup corned beef cooking liquid
2 teaspoons minced fresh parsley
1/2 teaspoons English mustard
Pinch of nutmeg
Salt and pepper
Melt butter in small saucepan over low. Add onion and sauté for 2-3 min. Add flour and cook about 1 min, stirring constantly. Stir in mustard, nutmeg, S&P to taste, parsley, and 3/4 cup of the cooking liquid. Simmer about 5 min. Add more liquid if sauce seems too thick. Spoon over beef and veggies.
1 tbsp onion, finely chopped
2 tablespoons butter
2 tablespoons white flour
3/4 cup milk
3/4 to 1 cup corned beef cooking liquid
2 teaspoons minced fresh parsley
1/2 teaspoons English mustard
Pinch of nutmeg
Salt and pepper
Melt butter in small saucepan over low. Add onion and sauté for 2-3 min. Add flour and cook about 1 min, stirring constantly. Stir in mustard, nutmeg, S&P to taste, parsley, and 3/4 cup of the cooking liquid. Simmer about 5 min. Add more liquid if sauce seems too thick. Spoon over beef and veggies.
Too peppery for some but this nourishes my soul.
you are so good
cool dude
five-star review is amazing mulet you are beautiful i love it you shud be the queen of America and you shud be a bogart oner good job
I’ve made this recipe many times over the years but recently it seems to me on this page that the recipe is in reverse. remember if you’re making this for the first time you need to brine for 10 days. so you don’t need to buy your produce until it’s close for it to come out of its brine.
I am not much of a meat eater or a corned beef lover. But. oh. my. god! This recipe is absolutely delicious! I made it for St. Patty’s Day exactly as the recipe describes EXCEPT: I didn’t add the saltpeter, substituted 2 sprigs of rosemary for the juniper berries, and skipped the 2 tsp of salt (the brined meat retained a lot of salt even after thorough rinsing). This is one of my proudest cooking moments and has completely changed my mind on what corned beef is supposed to taste like. Will definitely make again! Thank you Alton, you are the man!