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–+ servings
Let's Cook - Chef Billy Parisi
platter of sliced corned beef and vegetables

Corned Beef and Cabbage Recipe

My homemade corned beef and cabbage is brined from scratch with a homemade pickling spice, slow cooked until fork tender, and served with cabbage, carrots, and potatoes for the ultimate St. Patrick's Day dinner.
Servings: 12
Prep Time: 15 minutes
Cook Time: 4 hours
Brining Time: 7 days

Ingredients 

For the Corned Beef

  • 2 tablespoons peppercorns
  • 1 tablespoon allspice berries
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons red pepper flakes
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon cloves
  • 5 bay leaves
  • 1 broken up cinnamon stick
  • 1 gallon water
  • 1 1/3 cup sea salt
  • 4 teaspoons #1 curing salt
  • 1 cup packed light brown sugar
  • ½ gallon ice
  • 5-6 pound brisket flat

For the Vegetables

  • 1 tablespoon pickling spice
  • 1 head cabbage cored and sliced into wedges
  • 6-8 peeled and very thickly sliced large carrots
  • 3-4 pounds of red or Yukon potatoes

Instructions

  • Corned Beef: Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice. You can also do this with a mortar and pestle if you have one. Set it aside.
  • Next add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar.
  • Remove the pot from the heat and add the ice to help cool.
  • Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged. Add plates or bowls to help keep it submerged and refrigerate.
  • Every 2 days move the brisket around to make sure every side is getting brine on it.
  • After 7 days remove the brisket and rinse it very well on all sides.
  • Place the brisket into a large pot and cover it with water by about 4 inches.
  • Add in 1 tablespoon of the pickling spice and then bring the mixture to a boil over high heat.
  • Next, turn the heat down to low and simmer for 3 ½ to 4 hours or until very tender.
  • With about 30 minutes left in the cooking process add the cabbage, carrots, and potatoes to the pot and cover. You may need to move some things around to get it all to fit.
  • Once everything is done, slice the brisket against the grain and serve.

Notes

I have made corned beef so many times guys, in restaurant kitchens and at home, and the number one thing I always tell people is to respect the brine time. Seven days sounds like a lot, but that is what gives the beef its incredible depth of flavor and that perfect tender texture. Do not rush it.
Slice against the grain: This is the most important step when serving. Look at the direction the muscle fibers run and slice perpendicular to them. This makes each piece tender instead of chewy. Watch the video to see exactly how I do it.
Don't skip the rinse: After brining for seven days, the surface of the brisket is very salty. A thorough rinse under cold water is essential or the finished corned beef will be too salty to enjoy.
Save the cooking liquid: Refrigerate some of the broth from the pot. It is perfect for reheating leftovers and keeps the meat moist.
Slow cooker option: If you prefer, place the brined brisket in a slow cooker with water and cook on low for about 8 hours. Add the vegetables after 5 hours and cook the rest of the way.
Oven method: You can also place the brisket in a deep hotel pan, cover with water, wrap tightly in foil, and bake at 300°F for 4 1/2 to 5 hours. This is a method I used back at a country club I worked at.
Make-Ahead: This recipe can be made up to 1 day ahead of time. Simply reheat before serving.
How to Reheat: Add the desired amount of corned beef to a pot and heat over low heat until hot. If you need to add more water to the pot, feel free to do so.
How to Store: Cover with or without the cooking liquid and keep in the refrigerator for up to 5 days. Cover without the cooking liquid and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
 
 

Nutrition

Calories: 501kcalCarbohydrates: 49gProtein: 43gFat: 15gSaturated Fat: 5gCholesterol: 117mgSodium: 13584mgPotassium: 1443mgFiber: 7gSugar: 23gVitamin A: 6987IUVitamin C: 53mgCalcium: 127mgIron: 6mg
Author: Chef Billy Parisi