How To Make Corned Beef Brisket | The Best St Patty's Day Meal Part 1

corned beef brisket

🥗Healthier: lean turkey breast

💰Cheaper: pork shoulder

Turkey offers a leaner option, while pork shoulder is often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: green beans

Kale adds nutrition and flavor, while green beans are a budget-friendly vegetable.

Welcome back to cast cooking, it's almost Saint Patrick's Day, and we're making corned beef.

Trim the fat off of two 8-pound brisket flats from Sam's Club.

Prick holes in the brisket using a corn cob holder to prepare for the brine solution.

For the pickling spice, add two tablespoons of rainbow peppercorns, one and a half tablespoons of all spice berries, one and a half tablespoons of mustard seeds, one tablespoon of black peppercorns, one teaspoon of ground ginger, one teaspoon of whole cloves, two tablespoons of coriander seeds, one tablespoon of crushed red pepper, and two tablespoons of dill seeds to a skillet.

Add four crushed bay leaves to the pickling spice mixture and toast until fragrant.

Use a mortar and pestle to crack the toasted spices to release more fragrance and flavor.

For the brine, combine one gallon of purified water with two and a half cups of kosher salt, one cup of packed light brown sugar, and six teaspoons of curing salt, whisking until dissolved.

Add half a cup of the pickling spice to the brine and stir.

Submerge the briskets in the brine, adding more water until they are just covered.

Place a food-safe bowl or plate on top to keep the briskets submerged and add ice to the side to keep it cold. Refrigerate for 10 days, flipping the briskets once a day.

After 10 days, rinse the briskets off completely in a clean sink and discard the brine.

Switch to a five-gallon bucket for brining if necessary, ensuring the briskets are covered and weighed down.

Bring a pot of water to a rolling boil and add the pickling spices and brisket, boiling for 15-20 minutes before reducing to a simmer.

Cover and cook for three to four hours, checking for tenderness.

After four and a half hours, check the brisket for tenderness; it should pull apart easily but not fall apart completely.

Wrap the brisket in foil to keep it hot and set aside.

Add baby carrots, red potatoes, and cabbage to the pot with the cooking liquid to cook them.

Slice into the rested brisket, ensuring it has a nice pink color, indicating the curing salt has penetrated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens