Martha Stewart's St. Patrick's Day Classics | Best Saint Paddy's Day Recipes

Prepare a brine with 7 quarts of hot water, 2 cups of pickling salt, 1/4 cup of dry mustard, 10 cloves of garlic, and 2 tablespoons of pickling spices. Stir until dissolved and let cool.

Place the 8 lbs beef brisket into the cooled brine, using a plate to keep it submerged. Refrigerate for 3 to 6 days.

After brining, remove the brisket from the brine and place it in a covered pot. Add enough water to cover the beef.

Add 2 stalks of celery, 2 carrots, and 1 onion studded with cloves to the pot.

Bring the pot to a boil, then cover and simmer for about 3.5 hours until the meat is tender.

Once cooked, remove the meat and let it rest for about 30 minutes before slicing.

Steam the turnips and carrots separately for about 30 minutes until tender.

Boil potatoes in salted water until just tender, then add cabbage wedges to the pot and cook until tender.

Arrange the sliced corned beef on a platter with the steamed vegetables.

Equipment Needed

Allergens