8 to 10 servings The term “corned” refers to the kernel-sized crystals of salt once used to cure large cuts of beef brisket. In most supermarkets, corned beef is sold in vacuum-sealed bags that contain some of the brine and seasonings used during curing; it needs to be cooked before serving. To make your own corned beef from scratch, see here. To make New England Boiled Dinner, use the corned beef cooking liquid to simmer an assortment of sturdy vegetables such as peeled chunks of parsnips, turnips, potatoes, carrots, small onions, and cabbage wedges until tender. Leftover corned beef makes great sandwiches (see Reuben Sandwich) and, of course, superlative hash.
2 cups Diamond kosher salt or ¾ cup plus 3 tablespoons pickling salt or fine sea salt (260g)
1 cup (230g) brown sugar
4 garlic cloves, minced
2 ½ teaspoons InstaCure #1 or Prague Powder #1 (14g)
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
8 allspice berries
6 whole cloves
2 bay leaves, crumbled
One 3-inch cinnamon stick
8 cups ice water (1,895g)
One 5-pound piece beef brisket (2,270g)
Sub-recipe steps
Bring to a simmer in a large pot: 8 cups water (1,895g); 2 cups Diamond kosher salt or ¾ cup plus 3 tablespoons pickling salt or fine sea salt (260g); 1 cup (230g) brown sugar; 4 garlic cloves, minced; 2 ½ teaspoons InstaCure #1 or Prague Powder #1 (14g); 1 tablespoon black peppercorns; 1 tablespoon coriander seeds; 1 tablespoon mustard seeds; 8 allspice berries; 6 whole cloves; 2 bay leaves, crumbled; One 3-inch cinnamon stick
Stir until the salts and sugar dissolve and add: 8 cups ice water (1,895g)
Place the brine in the refrigerator and let cool completely.
Meanwhile, trim all but ¼ inch of the fat from: One 5-pound piece beef brisket (2,270g)
Submerge the brisket in the cold brine. Refrigerate for 5 days, turning the meat every day so that it is equally exposed to the brine.
When the brisket has finished curing, discard the brine and rinse the brisket under cold water. Cook as for Home-Cured Corned Beef, or season and smoke as for Pastrami.
3 tablespoons lemon juice or distilled white or cider vinegar
2 tablespoons grated peeled fresh or drained prepared horseradish
¼ teaspoon salt
Pinch of cayenne pepper
½ cup sour cream
3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
1 to 2 teaspoons cider vinegar or lemon juice, to taste
¼ teaspoon salt, or to taste
(Pinch of sugar)
Sub-recipe steps
Beat in a medium bowl to stiff peaks: ½ cup cold heavy cream
Gradually, beat in: 3 tablespoons lemon juice or distilled white or cider vinegar; 2 tablespoons grated peeled fresh or drained prepared horseradish; ¼ teaspoon salt; Pinch of cayenne pepper
Chill for at least 30 and for up to 60 minutes. Stir gently before serving.
About 1 ¾ cups
A richer sauce perfect for serving with Crudités, slathering on pastrami and corned beef sandwiches, or serving with roasted beets or parsnips.
Stir together thoroughly in a medium bowl: 1 cup mayonnaise, store-bought or homemade; ½ cup sour cream; 3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
Add: 1 to 2 teaspoons cider vinegar or lemon juice, to taste; ¼ teaspoon salt, or to taste; (Pinch of sugar)
Coarse whole-grain mustard or hot English-style mustard
(3 to 4 tablespoons chopped parsley, chives, or dill, or a combination)
(Grated peeled horseradish)
Salt and black pepper
Sub-recipe steps
Scrub clean or peel (if desired): 2 pounds potatoes
If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add: ½ teaspoon salt
Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with: 2 to 3 tablespoons butter, melted; (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination); (Grated peeled horseradish); Salt and black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 One 4-pound corned beef brisket, store-bought or homemade
20 black peppercorns
2 bay leaves
1 (Brown Sugar Glaze or Honey Glaze)
1 Horseradish Sauce or prepared horseradish
Coarse whole-grain mustard or hot English-style mustard
1 Boiled Potatoes
Let's Cook
Step 1.
Rinse under running water to remove the surface brine from: One 4-pound corned beef brisket, store-bought or homemade
Step 2.
Place the brisket in a large pot and add water to cover along with: 20 black peppercorns; 2 bay leaves
Step 3.
Bring to a boil, reduce the heat, cover, and simmer until a fork can easily penetrate to the center, about 3 hours.
Step 4.
Remove the meat and let stand for 15 minutes. For an attractive presentation, you may brown the outside of the corned beef on a baking sheet in a 350°F oven for 15 minutes after coating the surface with: (Brown Sugar Glaze or Honey Glaze)
Step 5.
Cut the brisket into thin slices across the grain and transfer to a platter. Serve with: Horseradish Sauce or prepared horseradish; Coarse whole-grain mustard or hot English-style mustard; Boiled Potatoes
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