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Corned Beef

Curing and Cooking Corned Beef



  • 2 quarts Water
  • 1 cup coarse salt
  • 1 tablespoon pink curing salt
  • 1/2 cup Sugar
  • 1 teaspoon Coriander seeds crushed
  • 1 teaspoon Mustard seeds crushed
  • 1 teaspoon black peppercorns crushed
  • 1 cinnamon stick crushed
  • 4 dried bay leaves crushed
  • 8 cloves whole

Corned Beef

  • 5 pounds flat-cut beef brisket
  • 1 medium onion halved
  • 1 medium celery stalk halved
  • 1 medium carrot peeled, halved
  • 1 pound baby turnips peeled, trimmed
  • 1 pound baby carrots peeled, trimmed
  • 1 medium head cabbage cut into 8 wedges
  • 1 pound small red potatoes
  • Dijon mustard for serving
  • Dijon mustard for serving


  • Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
  • Make the corned beef: 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 for 2 weeks.
  • Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  • Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
  • Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.