Zesty Michael Symon Corned Beef Recipe: A Flavor Fiesta!

Michael Symon’s corned beef elevates humble brisket into a flavor-packed culinary journey that tantalizes taste buds.

This legendary recipe transforms ordinary meat into an extraordinary dining experience bursting with robust spices and tender textures.

Traditional techniques merge with expert seasoning to create a dish that whispers comfort and shouts deliciousness.

Each carefully selected ingredient contributes to a symphony of flavors that dance across your palate.

Salt and spices mingle, penetrating every fiber of the meat with intense, memorable character.

The slow-cooking method ensures melt-in-your-mouth tenderness that makes this recipe a true crowd-pleaser.

Grab your apron and get ready to impress everyone at the table with this phenomenal corned beef masterpiece.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 2 hours 45 minutes

Total Time: 2 hours 30 minutes

Calories: 350 kcal

Servings: 8

Michael Symon Corned Beef Ingredients

• Sugar: Choose high-quality granulated sugar for balanced sweetness.
• Saltpeter: Select food-grade potassium nitrate for traditional curing process.
• Salt: Opt for kosher or sea salt with no additives for pure flavor.
• Cinnamon Stick, Ginger: Select fresh, fragrant whole spices for robust aroma.

• Mustard Seeds, Peppercorns, Cloves, Allspice, Juniper Berries, Bay Leaves: Look for whole, intact spices with vibrant colors and strong fragrance.

• Onion, Carrot, Celery: Pick fresh, firm vegetables with bright, crisp appearance.

Tools to Brine and Cook Corned Beef

• Large Stockpot (6-8 quart): Perfect for brewing the flavorful brine with all spices.
• Measuring Spoons: Essential for accurately portioning out spices and seasonings.
• Wooden Spoon: Great for stirring ingredients and dissolving sugar and salt.
• 2-Gallon Zip-Top Bag: Ideal container for marinating the brisket evenly.
• Refrigerator Container: Helps store brisket during brining process.
• Colander or Strainer: Useful for rinsing brisket with cold water.
• Large Cooking Pot: Needed for simmering brisket with vegetables.
• Sharp Knife: Required for slicing brined brisket across the grain.
• Cutting Board: Provides stable surface for slicing meat.
• Tongs: Helpful for handling and moving brisket during cooking.

Step-by-Step for Michael’s Corned Beef

• Create Flavor-Packed Liquid Marinade

Start by combining spices in a large stockpot. Blend aromatic ingredients like cinnamon, ginger, mustard seeds, and peppercorns with salt and sugar. Heat mixture until all components dissolve completely, creating a rich and complex flavor profile.

• Cool and Prepare Soaking Solution

Remove pot from heat and introduce ice cubes. Stir until liquid transforms into a chilled marinade. Transfer cooled mixture into a spacious zip-top bag, ensuring even liquid distribution.

• Immerse and Preserve Meat

Gently submerge meat into the prepared marinade bag. Seal carefully and store in refrigerator for ten full days. Rotate bag daily to guarantee consistent flavor absorption and even coating.

• Clean and Prepare for Cooking

Rinse meat thoroughly under cold water to remove excess salt. Place cleaned meat in a cooking pot with chopped vegetables like onions, carrots, and celery. Pour water to cover meat by one inch.

• Slow Cook to Tender Perfection

Bring liquid to a boil, then reduce heat to low. Cover pot and simmer for approximately three hours until meat becomes incredibly tender and easily pulls apart with a fork. Once cooked, slice meat thinly across the grain for maximum tenderness and flavor.

Tips for Flavorful, Tender Corned Meat

• Preserve Brine Flavor: Swap traditional salt with kosher or sea salt for more robust, complex taste profiles that enhance meat's natural richness.
• Customize Spice Blend: Experiment with different whole spices like cardamom, star anise, or fennel seeds to create unique flavor dimensions that transform the traditional brine recipe.
• Control Meat Tenderness: Select brisket with balanced fat marbling to ensure maximum juiciness and prevent dryness during the long brining and cooking process.
• Storage Smart Tricks: After cooking, wrap leftover brisket tightly in aluminum foil and refrigerate for up to 4 days, or freeze for extended preservation without losing moisture or flavor intensity.

Serve Corned Beef with Sides

• Serve with Zesty Sides: Pair the tender brisket with tangy sauerkraut, crisp pickles, or a vibrant coleslaw to cut through the rich meat flavor.
• Create Hearty Sandwiches: Layer thin slices on rye bread with spicy mustard, creating a classic deli-style sandwich that will make mouths water.
• Craft Comfort Plate: Accompany the brisket with creamy mashed potatoes, roasted root vegetables, or buttery egg noodles for a satisfying complete meal.
• Weekend Gathering Star: Showcase this brisket as the centerpiece of a family dinner, perfect for bringing loved ones together around a delicious shared meal.

Storing It After St. Patrick’s Day

• Preserve Peak Freshness: Store brined brisket in airtight containers within 2 hours of cooking to maintain optimal flavor and prevent bacterial growth.
• Refrigerate Strategically: Keep cooked brisket in sealed containers for up to 4 days, ensuring maximum taste and texture preservation.
• Freeze for Future Meals: Wrap sliced brisket in freezer-safe packaging, removing excess air. Frozen brisket stays delicious for 2-3 months when properly sealed.
• Reheat with Care: Warm refrigerated brisket gently in a covered dish with a splash of broth, using low oven temperatures around 325°F to prevent meat from drying out and maintain its tender, juicy quality.

Hearty Michael Symon Corned Beef Recipe

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4.7 from 10 reviews

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

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Description

Savory michael symon corned beef embodies Irish-American culinary tradition with tender, flavorful meat. Spices and slow cooking create a hearty dish that delights palates and celebrates cultural heritage.

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Ingredients

Scale 1x2x3x

• 1 (4 to 5 lbs/1.8 to 2.3 kg) beef brisket, trimmed
• 2 qts/1.89 L water
• 2 lbs/907 g ice
• 1 cup/240 g kosher salt
• ½ cup/100 g brown sugar
• 2 tbsps/30 ml saltpeter
• ½ tsp ground ginger
• 1 cinnamon stick, broken into several pieces
• 1 tsp mustard seeds
• 1 tsp 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. Brine Preparation: Combine sugar, saltpeter, cinnamon stick, mustard seeds, whole peppercorns, cloves, allspice, juniper berries, bay leaves, ground ginger, and kosher salt in a large stockpot. Heat rapidly while stirring to dissolve sugar and salt completely, then remove from heat and add ice cubes, whisking until melted and cooled to room temperature.
2. Curing Process: Transfer the brine to a zip-top plastic bag, submerge the brisket ensuring even spice distribution. Seal securely and place in a large container, refrigerating for 10 to 12 days. Rotate and inspect the bag daily to maintain complete meat coverage.
3. Meat Preparation: Rinse the brisket thoroughly under cold water to remove excess salt and spices. Place the meat in a cooking pot with chopped onions, carrots, and celery, covering with water by approximately 1 inch.
4. Cooking Method: Bring liquid to a rolling boil over high heat, then reduce to low. Cover and simmer for 2.5 to 3 hours until the meat becomes fork-tender. Remove from pot and slice thinly against the grain, serving hot.

Notes

• Brining Precision: Use a precise 2-gallon zip-top bag to ensure even spice distribution and complete meat coverage during the 10-12 day curing process.
• Salt Management: Thoroughly rinse the brisket under cold water after curing to remove excess salt and prevent an overly salty final dish.
• Meat Tenderness Trick: Simmer the corned beef at low heat for 2.5-3 hours, checking with a fork to guarantee perfect, easily separable meat texture.
• Cutting Technique: Always slice the cooked brisket thinly against the grain to maximize tenderness and enhance the eating experience.

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

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 3 g
• Sodium: 2100 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 80 mg