Andrew Zimmern Cooks: Corned Beef

corned beef brisket

🥗Healthier: lean turkey breast

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork is often more affordable.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense, while green cabbage is widely available.

Trim off extraneous fat from the corned beef brisket using a smaller knife for better control.

Square off the brisket to ensure even curing and cooking.

Place the trimmed brisket into a large plastic container, leaving enough room for curing.

Cover the brisket with cold water, ensuring it's about an inch above the meat.

Add paprika, brown sugar, bay leaves, allspice, peppercorns, granulated garlic, pickling mix, cloves, mustard seed, chili, fennel, and Prague powder to the water and stir to dissolve.

Ensure all sugar and salt are dissolved in the mixture, using hands to feel for undissolved grains.

Leave the brisket fat side up in the curing mixture and cover it.

Refrigerate the brisket for about 10 days to cure.

After curing, rinse the brisket to remove excess curing flavors.

Cut the cured brisket in half and place it in a pot with stock and additional aromatics (cinnamon, mustard seed, peppercorns, bay leaf).

Cook the brisket for about 3 hours until it reaches an internal temperature of 175 degrees Fahrenheit.

Check for doneness by inserting a spoon; it should be tender but firm enough to slice.

Remove the fatty rise from the brisket for glazing.

Combine molasses, dry mustard powder, and bourbon to create a glaze.

Broil the glazed brisket for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary