Embedded Files
Ingredients
Corned beef
Pickling spice
Small red potatoes
Baby carrots
Head of cabbage
Onion
Garlic
Horseradish
Brown mustard
Brown sugar
Directions
Glaze
Add 1/2 cup brown sugar and 1/2 cup water to small pot and bring to a simmer
After 5 minutes, add 1/2 cup mustard and simmer for another few minutes
Set aside
Traditional Cook Method
Soak the meat in cold water for a while to remove some of the excess salt. Then, drain off the water and do it again. Cover the meat with fresh water, bring to a boil, add pickling spices in muslin bag, reduce to simmer for 2-3 hours.
In the last 30 minutes the cooking time, add small red potatoes and baby carrots. Then, in the last 10 minutes, add cabbage. Poke the potatoes with a fork to test if they are tender. Drain meat and veggies. Slice meat on diagonal. Add butter, salt & pepper to veggies (a little chopped parsley as garnish if desired). Serve meat with horseradish sauce.
Instant Pot Method
Rinse the corned beef
Add corned beef, quartered onion, 4 crushed garlic cloves, pickling spices, and 4-6 cups of water into the Instant Pot
Pressure cook at high pressure for 70 minutes + Natural release (~15 minutes)
When meat is done, wrap in tinfoil with some of the liquid from the cook and store in an insulated cooler.
Pour the remaining liquid into a pot for cooking the vegetables
Prepare the potatoes, carrots, and cabbage by cutting into chunks
About an hour before eating time, preheat the oven to 350 degrees
Add enough additional water to the boiling pot to hold the vegetables and bring to a boil
Add potatoes first and boil until fork tender, then add carrots and cabbage and cook for another 15 minutes
Unwrap the corned beef and coat with the mustard glaze, then bake for ~30 minutes until glaze caramelizes
Strain vegetables and put into a large serving dish
Slice corned beef against the grain and serve
Brining the Corned Beef
Prepare beef brisket by separating point from flat and trim excess fat
1 gallon water
300g (2C) Kosher salt
5 tsp pink curing salt (optional)
3 Tbsp pickling spices
90g (1/2C) brown sugar
https://www.simplyrecipes.com/recipes/home_cured_corned_beef/
1 Toast and crush spices: You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Note that it is pretty easy to burn spices; you want enough heat to release their flavors, not so much that they get burned.
Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.
2 Make curing brine with spices, salts, sugar, water: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
3 Cover brisket with brine, chill: Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate.
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