Corned Beef Dinner Recipe
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
Perfect for sandwiches, stews, and pot pies! Corned beef is served with cabbage and potatoes to celebrate St. Patrick’s Day, but really this delicious cured meat is great all year round. This recipe with a 5 pound brisket serves 6 to 8 people. It is a time intensive process, but corned beef is so delicious it is definitely worth it. Your beef brisket will feel better after this process. It will be cured.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
- 1 beef brisket, about 5 lbs
- 1 gallon of water
- 2 cups kosher salt
- ½ cup brown sugar
- 1 tbsp. whole allspice berries
- 1 tbsp. whole mustard seeds (brown or yellow)
- 1 tbsp. coriander seeds
- 1 tbsp. red pepper flakes
- 1 tbsp. whole black peppercorns
- 2 tsp. whole cloves
- 9 whole cardamom pods
- 6 large bay leaves, dried and crumbled
- 2 tsp. ground ginger
- 1/2 stick cinnamon
Toast your pickling spices by putting the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a pan on medium heat until they are fragrant. Be careful not to burn the spices. Watch them carefully because they will burn quickly.
Crush the toasted spices with a mortar and pestle (or you can use the back of a spoon). Stir the crumbled bay leaves and ground ginger into the crushed spices.
Combine 3 tbsp. of the toasted spices mixture, the gallon of water, half stick of cinnamon, kosher salt, and brown sugar in a pot over high heat. Bring the mixture to a boil while stirring. Remove the brine from heat to cool to room temperature. Once it is at room temperature, refrigerate the brine to allow it to chill for a few hours.
Once the brine has chilled, place your beef brisket in a deep pan and completely submerge it in the brine. If it floats, weigh it down with a plate. Cover the pan with aluminum foil and allow the beef brisket to brine for 6 days. Flip the brisket once a day to make sure the brine is even.
After curing the brisket for 6 days, place the corned beef in a large pot and add enough water to cover the corned beef. If you want a less salty meat, add more water. Add the remaining pickling spices to the pot as well, and then bring to a boil.
Lower the pot to a simmer for 3-4 hours, until the meat is fork tender.
Pro Tip: When serving, cut the brisket across the grain of the meat. You will be able to see lines in the meat. This is the “grain”. Cut perpendicular to those lines.