Quick & Savory Michael Symon Corned Beef Recipe for Your Table

Michael Symon’s corned beef transforms an ordinary piece of meat into a culinary masterpiece that speaks directly to comfort food lovers.

Robust and hearty, this traditional dish carries deep cultural roots and remarkable flavor complexity.

Salt, spices, and carefully selected ingredients work together to create a mouthwatering experience that transcends typical deli fare.

Home cooks can easily replicate this classic preparation with strategic techniques and patient marinating.

The brining process infuses each fiber with incredible depth and tenderness, ensuring a memorable meal that impresses family and friends.

Professional chefs like symon understand the delicate balance of seasoning and technique required for exceptional results.

Meat enthusiasts will appreciate the rich, nuanced flavors that emerge from this time-honored cooking method: prepare to elevate your culinary skills.

Key Ingredients For Michael Symon Corned Beef

• Sugar: Helps balance the salty flavor and aids in preservation.
• Saltpeter: Traditional curing agent that maintains meat color and prevents bacterial growth.
• Cinnamon Stick, Mustard Seeds, Peppercorns, Cloves, Allspice, Juniper Berries, Bay Leaves, Ginger: Aromatic spices that add complex, deep flavor to the brine.
• Salt: Essential for curing and seasoning the meat.
• Ice Cubes: Quickly cools down the hot brine mixture.

• Beef Brisket: Primary protein, perfect for slow cooking and absorbing brine flavors. Choose a high-quality, well-marbled cut.

• Onion, Carrot, Celery: Classic flavor base that adds depth and aromatics to the cooking liquid. Fresh, firm vegetables work best.

How To Prepare Michael Symon Corned Beef

Step 1: Prepare Flavorful Brine

• Sugar
• Saltpeter
• Cinnamon stick
• Mustard seeds
• Peppercorns
• Cloves
• Allspice
• Juniper berries
• Bay leaves
• Ginger
• Salt

Cook on high heat, stirring until sugar and salt completely dissolve.

Step 2: Cool Down the Brine

Remove pot from heat and add ice cubes. Stir continuously until all ice melts completely.

Step 3: Prepare Brining Bag

Transfer cooled brine to a 2-gallon zip-top bag. Ensure even distribution of liquid.

Step 4: Marinate the Brisket

Submerge brisket in the brine bag. Seal carefully and place in a container.

Refrigerate for 10 full days. Rotate and stir brine daily to ensure even coverage.

Step 5: Rinse the Brisket

After 10 days, remove brisket from brine. Thoroughly rinse with cold water.

Step 6: Prepare Cooking Pot

• Onion
• Carrot
• Celery

Cover meat with water by 1 inch. Use high heat to bring to a boil.

Step 7: Slow Cook the Brisket

Reduce heat to low. Cover and simmer for 2.5 to 3 hours until meat becomes fork-tender.

Remove from pot and slice thinly across the grain.

Useful Advice For Michael Symon Corned Beef

• Cool Quickly: Rapidly chill brine by adding ice cubes, stirring until completely dissolved for even temperature distribution.
• Measure Precisely: Use exact quantities of salt, sugar, and spices to create a perfectly balanced brine that infuses deep flavor into the meat.
• Check Temperature Carefully: Confirm brine reaches a safe 45 degrees F before submerging brisket to prevent bacterial growth and ensure food safety.
• Stir Thoroughly: Mix ingredients completely, eliminating any sugar or salt clumps that could create uneven seasoning.
• Select Quality Brisket: Choose a well-marbled cut with consistent thickness to guarantee even brining and tender final results.

Storage Tips For Michael Symon Corned Beef

• Vacuum Sealing: Preserve flavor and prevent freezer burn by vacuum sealing leftover corned beef in heavy-duty freezer bags. Extract all air to maintain meat's moisture and prevent oxidation, keeping it fresh for up to 3 months.
• Moisture Control: Wrap cooked corned beef in plastic wrap or aluminum foil before placing in an airtight container. Add a paper towel to absorb excess moisture, preventing soggy texture and extending refrigerator storage life to 5 days.
• Portion Packaging: Slice corned beef into individual serving sizes before freezing. Place portions in separate freezer bags, label with date and contents, allowing quick thawing and reducing waste. Each portion remains tasty and ready for quick meals within 2 months of freezing.

Innovative Twists On Michael Symon Corned Beef

• Spicy Southwest Corned Beef: Add chipotle peppers and cumin to the brine for a smoky, heat-packed flavor profile that brings a Mexican-inspired kick to the traditional recipe.
• Herb-Infused Corned Beef: Incorporate fresh rosemary, thyme, and sage into the brine to create an aromatic version with delicate herbal undertones that elevate the meat's natural richness.
• Beer-Braised Corned Beef: Replace water with dark stout or porter during cooking to infuse deep, malty notes and create a more complex, robust meat preparation that adds depth to the classic dish.
• Asian-Inspired Corned Beef: Include star anise, whole coriander seeds, and a splash of rice wine in the brine to transform the recipe with subtle eastern spice notes and a unique flavor complexity.

Parting Thoughts On Michael Symon Corned Beef

Michael Symon’s corned beef recipe reveals culinary mastery through patient preparation and complex flavor layering.

Traditional brining techniques transform humble brisket into a remarkable dish showcasing rich cultural heritage.

Homemade methods surpass store-bought alternatives with nuanced spice combinations and careful technique.

Salt, spices, and time collaborate in creating an extraordinary protein experience that connects generations of cooking traditions.

Share this delightful recipe across social platforms, spark conversations about classic cooking techniques, and inspire fellow culinary explorers to embrace authentic preparation methods.

Delight In The Bold Taste Of Michael Symon Corned Beef

• Craft Signature Flavors: Michael Symon's corned beef recipe infuses an incredible depth of flavor through a unique blend of spices like cinnamon, mustard seeds, peppercorns, and juniper berries, creating a complex and memorable taste profile that elevates traditional corned beef.
• Master Patient Preservation Technique: The 10-day brining process allows the meat to absorb rich seasonings thoroughly, transforming an ordinary brisket into a tender, deeply seasoned delicacy that promises restaurant-quality results right in your home kitchen.
• Fool-Proof Slow Cooking Magic: The gentle simmering method ensures the beef becomes incredibly tender, practically falling apart with a fork, making it perfect for home cooks who want a foolproof technique that guarantees succulent meat every single time.
• Versatile Comfort Food Classic: This corned beef recipe works brilliantly for various occasions – from St. Patrick's Day celebrations to weekend family dinners, offering a hearty, satisfying dish that brings people together with its comforting and robust flavors.

Michael symon Corned Beef Recipe

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4.8 from 16 reviews

• Total Time: 2 hours 30 minutes
• Yield: 8 1x

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Description

Michael Symon’s Corned Beef elevates a classic Irish-American dish with bold, hearty flavors and expert technique. Simmered to tender perfection, this robust recipe promises a mouthwatering centerpiece that brings comfort and tradition to your dining table.

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Ingredients

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Main Ingredients:

• 1 (4 to 5 pound) beef brisket, trimmed
• 2 quarts (1.89 liters) water
• 2 pounds (907 grams) ice

Brine Ingredients:

• 1 cup (240 grams) kosher salt
• ½ cup (100 grams) brown sugar
• 2 tablespoons (30 milliliters) saltpeter
• ½ teaspoon ground ginger

Spices and Aromatics:

• 1 cinnamon stick, broken into several pieces
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 8 whole cloves
• 8 whole allspice berries
• 12 whole juniper berries
• 2 bay leaves, crumbled
• 1 small onion, quartered
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

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Instructions

1. In a large stockpot capable of holding 6 to 8 quarts (5.7 to 7.6 liters) of water, combine sugar, saltpeter, cinnamon stick, mustard seeds, whole peppercorns, cloves, allspice, juniper berries, bay leaves, ground ginger, and kosher salt. Rapidly heat the mixture, stirring continuously to fully dissolve sugar and salt.
2. Remove the pot from heat and immediately add ice cubes. Whisk thoroughly until all ice completely melts and liquid reaches room temperature.
3. Transfer the cooled brine solution into a 2-gallon (7.6 liters) zip-top plastic bag, ensuring even distribution of spices.
4. Carefully submerge the brisket in the brine, seal the bag securely, and place inside a large container. Refrigerate for 10 to 12 days, gently rotating and inspecting the bag daily to maintain complete meat coverage.
5. After curing period, remove brisket and thoroughly rinse under cold running water to eliminate excess salt and spices.
6. Select a cooking pot slightly larger than the brisket. Place the meat alongside chopped onions, carrots, and celery, then cover with water by approximately 1 inch (2.54 centimeters).
7. Bring liquid to a rolling boil over high heat, then reduce temperature to low. Cover and simmer for 2.5 to 3 hours, or until meat becomes tender enough to effortlessly separate with a fork. Carefully remove from pot and slice thinly against the grain.

Notes

• Salt transforms tough meat fibers, making them tender and juicy during the brining process.
• Chilling the brine quickly prevents bacterial growth and maintains food safety standards.
• Dissolve sugar and salt completely to create an even flavor distribution throughout the meat.
• Larger cuts of brisket require longer brining times to penetrate deep muscle tissues effectively.
• Room temperature ingredients help mix brining solutions more smoothly and consistently.
• Filtered water ensures cleaner taste and removes potential impurities from the brine.
• Refrigeration is crucial during brining to keep meat at safe temperatures and prevent spoilage.
• Wooden or glass containers work best for brining, avoiding reactive metal surfaces that might alter flavor.
• Gentle stirring helps incorporate ingredients without creating air bubbles or uneven mixture.
• Extra spices like peppercorns or bay leaves can enhance overall meat flavor during brining.

• Prep Time: 30 minutes
• Cook Time: 2 hours 45 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: British

Nutrition

• Serving Size: 8
• Sugar: 4.5 g
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 3.5 g
• Fiber: 0.5 g
• Protein: 24 g
• Cholesterol: 90 mg