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.
Ingredients
Scale
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
Instructions
- 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.
- Remove the pot from heat and immediately add ice cubes. Whisk thoroughly until all ice completely melts and liquid reaches room temperature.
- Transfer the cooled brine solution into a 2-gallon (7.6 liters) zip-top plastic bag, ensuring even distribution of spices.
- 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.
- After curing period, remove brisket and thoroughly rinse under cold running water to eliminate excess salt and spices.
- 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).
- 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