Corned Beef- Recipe from Chef Rob Dumas CEC
The history of Corned Beef as St Patrick’s Day tradition is longstanding and fascinating. Corned Beef is a historic way to preserve meat and lends a unique texture and flavor. Modern refrigeration and cold transport have made the “Corning/curing” process unnecessary for preservation, but the impact on texture and flavor is still desired by consumers. I will provide a recipe below for “corning/curing” a fresh brisket and a recipe for cooking either your home cured brisket or a store-bought corned beef.
Corned Beef Brisket
Makes 1 salted or cured brisket
Ingredients:
- 1 whole flat or point cut beef brisket, trimmed of excess fat, about 2250 grams/5 pounds
- 100 grams/3 1/2 ounces (about 3/4 cup) Sea salt or kosher salt
- 10 grams/.325 ounces (about 1 1/2 teaspoons) of pink salt (6.25% Sodium Nitrite)
- 30 grams/1 ounce (about 2 tablespoons) sugar
- 2 tablespoons whole black peppercorns or 1 tablespoon cracked black pepper
- 2 tablespoons yellow mustard seeds
- 2 tablespoons whole coriander seeds
- 1 tablespoon allspice berries (optional)
- 6 whole cloves or 1 teaspoon ground (optional)
- 6 bay leaves
Method:
6-7 days before serving, combine kosher salt, pink curing salt, and sugar in a small bowl and whisk until homogeneous. Rub evenly over every surface of brisket. Combine peppercorns, mustard, coriander, allspice, cloves, and bay leaves and sprinkle evenly over both sides of beef, pressing spices gently into the meat until they stick. Seal the beef in a vacuum sealed bag or a zipper-lock bag with all the air pressed out of it. Place in the coldest part of the refrigerator and let rest for 7 days, flipping once a day.
Corned Beef Dinner:
- 5lb Cured Corned Beef
- One 2-3lb green Cabbage, cut into wedges with core intact.
- 2-3lb of Carrots and Parsnips, peeled and halved lengthwise
- 2-3lb of Potatoes or Turnips/Rutabagas, peeled/scrubbed and halved
- 1lb of Golden or Red Beets (optional), peeled/scrubbed and halved
Method:
Preheat your oven to 225. Rinse your cured beef thoroughly under cold water and place in a large Dutch oven. Cover the beef with cold water and place on your stove on high heat to bring the water to a simmer. Remove from stove, cover, and place in the oven for 6-8 hours or until completely tender. Remove from oven and take beef out of the cooking liquid. Place the beef on a tray and wrap tightly with foil. Place vegetables into cooking liquid, you may need to skim of excess fat, and simmer on stove until tender. Slice beef across the grain and lay on top of vegetables. Serve with grain mustard and fresh rolls.
