Here in Savannah, St. Patrick’s Day is kind of a big deal. The city boasts the largest parade in the country, and people flood this town by the thousands. If you don’t mind a crowd, enjoy people watching, lot’s of bagpipes, and lax open container laws, then you should add Savannah St. Pat’s Parade to your bucket list. However, if you are daunted by overt drunkeness, lack of parking, and over priced hotel rooms….this may not be the scene for you!
The handful of times I’ve cooked corned beef, I started with pre-brined meat – you know, the shrink wrapped cut of brisket that’s swimming in red slime and comes with a convenient flavor pack? Have you read the ingredients list on that packaging? If not, then don’t…it’s disgusting. This year I decided to step up my corned beef game by doing my own pickling brine. So on Friday morning I started looking at recipes, most of which want you to brine the meat for up to ten days. Ten days!? Damn, and I thought I was planning ahead…
Tyler Florence to the rescue with a 5-star recipe whose brining instructions are “overnight or as long as 10 days.” Perfect. I’ve got a few hours to spare now… My brisket choices were slim – I could choose between a 10 pound full cut of meat, or small 1.5 pound portions. I went with two of the smaller pieces and picked one flat end (leaner, tougher) and one point (fattier, more tender) for a total of 2 and 3/4 pounds of meat.
Get your brine and meat in a large ziplock bag, and forget about it in the fridge. The longer you can marinate the meat, the more pickled and flavorful it will be. Before you are ready to start cooking, drain and rinse the meat.
Since I’ve previously used the pre-brined brisket, I’ve always used the package cooking instructions (and the pitiful flavor pouch….). Typically the package wants you to do everything on the stove top – but Tyler says to put it in the oven. I’m going with the oven – just put the lid on, pop it in, and come back in 3 hours. No baby sitting to make sure the simmer is correct, and no temptation to peak at it (I get paranoid and feel the need to look every half hour…) I was a little disappointed that Tyler added only water to the braising liquid. Come on, it’s St. Patrick’s Day – a can of Guinness needs to be present in this meal (and no, I’m not counting the one I’m drinking…)
As for serving this beefy goodness, cabbage is a must. The original recipe wants you to cook the cabbage along with the meat – but I am not into mushy cabbage. So instead I went with a quick saute of bacon, garlic and a full head of green cabbage. And then I made French Potato Salad. Yep, I did. And I received multiple scowls of disapproval from my English Father-in-Law who requested boiled potatoes. I did boil them….then I slathered them in a vinegar-mustard-caper-green onion vinaigrette. And then everybody forgot that I had bastardized this Irish dinner with a French side dish :)
Corned Beef Brisket Brine
- 1 cup kosher salt
- 1 cup brown sugar
- 1 1/2 tablespoons whole coriander
- 1 1/2 tablespoons whole mustard seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons whole allspice
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 (2 1/2 to 3 pound) brisket
Combine 1 cup water, salt and brown sugar. Whisk until sugar and salt have dissolved. Put water mixture and all remaining ingredients into a large ziplock bag. Add enough cold water to cover meat. Brine in the refrigerator overnight or up to 10 days (I did 2 and a half days).
Corned Beef Brisket
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved
- 4 carrots, chopped
- 4 stalks celery, chopped
- 1 head garlic, halved
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tsp. whole peppercorns
- 2 tsp. mustard seeds
- 2 tsp. coriander seeds
- 1 tsp. salt
- 1 tsp. allspice
- Brined brisket
- 1 can Guinness (16 oz.)
- water to cover
Heat oil in a large dutch oven or heavy bottomed pot. Add in vegetables and seasonings, saute until softened (about 10 minutes). Place meat over vegetables. Pour in Guinness and enough water to cover meat. Bring to a boil, cover, and reduce to a simmer. Simmer for 15 minutes. Then cook in a 300F preheated oven for 3 hours. Remove meat from cooking liquid and allow to rest for 20 minutes before serving. Slice meat against the grain.
Recipe adapted from Tyler Florence’s Corned Beef and Cabbage