Make your own corned beef with spices and an easy brine, and skip the preservatives!
Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Start the corned beef with a fresh beef brisket about 7 days before you plan to make your dinner.
- For the Beef:
- 10 cups water
- 1 1/2 cups kosher salt
- 1 cup granulated sugar
- 2 tablespoons dry mustard
- 3 tablespoons pickling spices
- 3 cloves garlic (minced)
- 1 fresh beef brisket (7 to 9 pounds)
- For the Vegetables:
- 3 ribs celery (cut into 2-inch pieces)
- 2 large onions (cut into wedges)
- 2 cloves garlic (minced)
- 6 medium red potatoes (halved)
- 5 carrots (cut into thirds)
- 2 small rutabagas (or 1 medium rutabaga, cut into 2-inch chunks)1 head of cabbage (cut into 6 or 8 wedges)
- Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
- Bring to a boil over high heat. Remove from heat and set aside to cool.
- When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef.
- Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.
- On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
- Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
- Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
- If cooking some vegetables in another pot, cook just until tender and keep warm.
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|Nutritional Guidelines (per serving)|
|Total Fat||56 g|
|Saturated Fat||22 g|
|Unsaturated Fat||25 g|
|Dietary Fiber||11 g|