Homemade Corned Beef with Vegetables

By dealaura

Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish soda bread.

Ingredients

• 2.00 quart(s) water
• 1.00 cup(s) coarse salt
• 1.00 tablespoon(s) pink curing salt
• .5 cup(s) sugar
• 1.00 teaspoon(s) coriander seeds, crushed
• 1.00 teaspoon(s) mustard seeds, crushed
• 1.00 teaspoon(s) black peppercorns, crushed
• 1.00 cinnamon stick, crushed
• 4.00 dried bay leaves, crushed
• 8.00 whole cloves
• 5.00 pound(s) flat-cut beef brisket
• 1.00 medium onion, halved
• 1.00 medium celery stalk, halved
• 1.00 medium carrot, peeled, halved
• 1.00 pound(s) baby turnips, peeled, trimmed
• 1.00 pound(s) baby carrots, peeled, trimmed
• 1.00 medium head cabbage, cut into 8 wedges
• 1.00 pound(s) small red potatoes
• Dijon mustard, for serving

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.

Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.

Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.

Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.

Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.

Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.