Corned beef and cabbage is a classic dish, especially around St. Patrick’s Day. But have you ever considered making your own corned beef from scratch? It might sound intimidating, but with a little patience and the right method, you can create a flavorful, tender corned beef that far surpasses anything you can buy pre-made. This guide will walk you through the process of brining your own brisket, inspired by the comforting, approachable cooking style of the Pioneer Woman, and then turn it into a mouthwatering Corned Beef and Cabbage feast.
How To Brine Corned Beef , and then use it to make the best Corned Beef and Cabbage youHomemade Corned Beef Brisket and Cabbage Recipe
What Exactly is Corned Beef?
Despite the name, there’s no corn involved in corned beef! The term “corned” actually refers to the large grains of salt, or “corns” of salt, that were historically used to preserve the beef. Corned beef is traditionally made from brisket, a cut of beef known for being tough. The magic of corned beef lies in the brining process.
Brining is essentially pickling the beef in a salt and spice solution. This process not only preserves the meat but also tenderizes it and infuses it with incredible flavor. The long, slow cooking method that follows further breaks down the tough fibers of the brisket, resulting in a melt-in-your-mouth texture.
Why Brine Your Own Corned Beef?
You might be wondering, “Is it really worth brining my own corned beef when I can just buy it at the store?” The answer is a resounding YES! Homemade corned beef offers several advantages:
- Superior Flavor: Pre-made corned beef often lacks depth of flavor and can be overly salty or bland. Brining your own allows you to control the spices and salt levels, creating a truly customized and delicious taste.
- Tender Texture: The brining process, combined with slow cooking, results in incredibly tender corned beef that is far superior to the sometimes rubbery texture of store-bought versions.
- Freshness: You know exactly what goes into your homemade corned beef, ensuring freshness and quality ingredients.
- Satisfaction: There’s a great sense of accomplishment in making your own corned beef from scratch. It’s a rewarding culinary project that will impress your family and friends.
How To Brine Corned Beef , and then use it to make the best Corned Beef and Cabbage youHomemade Corned Beef with Horseradish Sauce
The Pioneer Woman Approach: Simple, Flavorful, and Hearty
Thinking about the Pioneer Woman, Ree Drummond, her cooking is all about approachable, family-friendly meals packed with flavor. This homemade corned beef recipe embodies that spirit. It’s straightforward, uses readily available ingredients, and results in a hearty, satisfying dish perfect for a family gathering or a cozy weeknight dinner. While Ree Drummond may have her own corned beef recipe, this guide draws inspiration from her style – focusing on classic flavors and simple techniques to create something truly special.
How to Brine Corned Beef: Step-by-Step
Brining corned beef is a simple process, but it does require some advance planning as the brisket needs to soak in the brine for a period of time. Here’s how to do it:
Ingredients for the Brine:
- 1 cup kosher salt
- 1 cup brown sugar
- 1 1/2 tablespoons whole coriander seeds
- 1 1/2 tablespoons whole mustard seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons whole allspice
- 1 teaspoon dried marjoram
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 (3-pound) brisket
Instructions for Brining:
- Combine the Brine Ingredients: In a large, non-reactive bowl (glass, stainless steel, or food-grade plastic), combine the kosher salt, brown sugar, coriander seeds, mustard seeds, black peppercorns, allspice, marjoram, thyme, and bay leaves.
- Prepare the Brisket: Place the brisket in the bowl. Rub the spice mixture all over the brisket, ensuring it’s well coated.
- Add Water: Pour enough cold water into the bowl to completely cover the brisket.
- Weight it Down: Use a plate or a smaller bowl to weigh down the brisket, keeping it fully submerged in the brine. This is crucial for even brining.
- Refrigerate: Cover the bowl tightly with plastic wrap and refrigerate. For a 3-pound brisket, brining overnight is sufficient. For a more intensely flavored and “pickled” corned beef, you can brine it for up to 10 days, especially for larger briskets. However, be mindful not to over-brine smaller pieces of brisket, as it can become too salty.
Corned Beef and Cabbage Recipe: Cooking to Perfection
Once your brisket is brined, it’s time to cook it into tender, flavorful corned beef and cabbage.
Ingredients for Cooking:
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved
- 6 carrots, coarsely chopped
- 4 stalks celery, including leaves, coarsely chopped
- 1 head garlic, halved horizontally
- 1 teaspoon dried marjoram
- 2 bay leaves
- 1 small head cabbage, cut into 6 wedges
Instructions for Cooking:
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Sauté Aromatics: Heat a large Dutch oven or oven-safe pot over medium-high heat. Add olive oil, then add the onion, carrots, celery, garlic, marjoram, and bay leaves. Cook until the vegetables begin to soften, about 10 minutes.
- Add Corned Beef: Remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt. Place the brisket on top of the vegetables in the Dutch oven.
- Add Water and Simmer: Add enough water to just cover the meat. Bring the liquid to a rolling boil on the stovetop, then skim off any foam that rises to the surface. Reduce the heat to a simmer, cover the pot, and simmer for 15 minutes.
- Add Cabbage and Bake: Add the cabbage wedges to the pot, nestling them around the corned beef. Cover the pot, transfer it to the preheated oven, and cook for 3 hours.
- Prepare Root Vegetables (Optional but Recommended): About 30 minutes before the corned beef is done, you can prepare herbed root vegetables to serve alongside. (See recipe below).
- Rest the Corned Beef: Once the cooking time is up, remove the Dutch oven from the oven. Carefully remove the corned beef from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for 20 minutes. This resting period is crucial for allowing the juices to redistribute, resulting in more tender and flavorful meat.
- Keep Cabbage Warm: Remove the cabbage wedges from the pot and place them in a serving dish. Cover them with foil to keep warm.
- Slice and Serve: After the corned beef has rested, trim off any excess fat. Slice the meat against the grain for maximum tenderness. Serve the sliced corned beef with the cooked cabbage and herbed root vegetables, if desired.
How To Brine Your Own Corned Beef , and then use it to make the best Corned Beef and Cabbage youPinterest Image for Corned Beef and Cabbage Recipe
Herbed Root Vegetables and Horseradish Sauce: Perfect Pairings
To elevate your Corned Beef and Cabbage dinner even further, consider serving it with herbed root vegetables and a tangy horseradish sauce.
Herbed Root Vegetables:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 pound small new potatoes, scrubbed and halved or quartered if large
- 1 pound baby carrots (or larger carrots, peeled and cut into chunks)
- 1 pound turnips, trimmed, scrubbed, and cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- Kosher salt and black pepper to taste
- 4 tablespoons butter
- 2 tablespoons mixed fresh herbs, chopped (such as chives, parsley, mint, and thyme)
Instructions for Root Vegetables:
- Sauté Vegetables: In a large pot, heat olive oil and butter over medium-high heat. Add potatoes, carrots, turnips, and parsnips. Toss to coat with fat, and season with salt and pepper.
- Simmer until Tender: Add 1 cup of water, bring to a boil, then reduce heat to a simmer. Cover and cook until vegetables are tender, about 20-30 minutes.
- Herb Butter: Toss the cooked vegetables with butter and fresh herbs.
Horseradish Sauce:
- 1/2 cup heavy cream
- 1 teaspoon prepared horseradish
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- Pinch of sugar
Instructions for Horseradish Sauce:
- Whip Cream: Whip heavy cream until soft peaks form (you can use a blender or whisk).
- Fold in Remaining Ingredients: Gently fold in horseradish, mayonnaise, Dijon mustard, and sugar.
Enjoy your homemade Corned Beef and Cabbage feast, inspired by the comforting and flavorful cooking style that would make the Pioneer Woman proud! This recipe is sure to become a new family favorite, perfect for St. Patrick’s Day or any time you crave a hearty and delicious meal.
