Homemade Corned Beef and Cabbage Recipe

CHEF BILLY PARISI

Corned beef and cabbage is a popular dish that is made for St. Paddy’s Day in America.  It is a brined cut of brisket that is then boiled to tenderize and cooked with cabbage, carrots, and potatoes.  It’s an extremely flavorful comforting dish.

– 2 tablespoons      peppercorns – 1 tablespoon allspice      berries – 1 tablespoon mustard      seeds – 1 tablespoon coriander      seeds – 2 teaspoons red pepper      flakes – 1 ½ teaspoons ground      ginger

Ingredients

White Scribbled Underline

– 1 teaspoon cloves – 5 bay leaves – 1 broken up cinnamon      stick – 1 gallon water – 1 1/3 cup sea salt – 4 teaspoons #1 curing      salt – 1 cup packed light brown      sugar – ½ gallon ice – 5-6 pound brisket flat

Ingredients

White Scribbled Underline

STEP 1

Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice.

STEP 2

Next add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar.

STEP 3

Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged.

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