In many places around the world brining or corning beef are specialties. In countries like Italy (Bresaola) and Mexico (cecina) many butchers still keep a brine or pickled barrel where they submerge tough cuts of meat for several days to absorb flavors and prolong their keeping time.In fact, Corned beef was a Cork specialty, as butchers would prepare for long sea voyages. Cork has a long tradition of corning beef and much of the 17th century and during the Napoleonic Wars, Cork supplied the British army with huge amounts of corned beef.
I grew up eating Cecina (corned brisket) but never knowing where or how it was done. Just recently I came across this mouth-watering recipe from one of my favorite cook-books called Forgotten Skills of Cooking According to Darina Allen, author of the book, the skill of corning beef is still unknown, but eating corned beef has gone out of favor in Ireland. Her local butcher showed her how to corned the beef before he retired.
I love corned beef and cabbage. Is a very inexpensive way to eat and in this tutorial I will be showing you step by step, how to brine the brisket and prepare 100% from scratch corned beef an all time favorite!. This easy, effortless and delicious recipe is timeless. I hope you enjoy it as much as my family did. Perfect for St. Patrick’s day, Easter or anytime. Use left over corned beef for next day breakfast ,corned beef and sweet potatoes hash and quick stir fry.
GOOD TO KNOW: when Corned Beef is smoked it becomes in what we know as Pastrami.
Corned Beef Recipe
Preparation time: 5 days in advance
Cooking time: 2 1/2 hours
- 4 pounds of grass-fed beef brisket
- 1 large cabbage
- 8 small onions (peeled and cut in half)
- 8 small carrots (peeled and cut in half)
- 5 parsley stalks
- 5 thyme stalks
- 1 tbs mustard seeds
- 1 tbs pepper
FOR THE BRINE:
- 12 cups of water
- 4 cups of salt
- 1 large pot and a heavy cover (I used my cast iron cover) we want to make sure to seal the pot very well to prevent air to filter.