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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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