She Strengthens

Elevate Your St. Patrick’s Day Feast with Homemade Corned Beef

A Flavorful Twist on a Classic Dish

Looking to impress your friends and family with a show-stopping St. Patrick’s Day dinner? Look no further! By curing your own beef, you’ll unlock a depth of flavor that store-bought corned beef simply can’t match. Plus, with our simplified 3-day brining process, you can achieve professional-grade results without breaking a sweat.

Selecting the Perfect Cut of Meat

For this recipe, you’ll need a whole boneless beef brisket, which may require a special order from your butcher. Don’t be deterred – the end result is well worth the extra effort.

Brining: The Key to Unlocking Flavor

To create the brine, combine 6 cups of water, 3/4 cup of kosher salt, 1/3 cup of packed light brown sugar, and 1/4 cup of pickling spice in a large saucepan. Bring the mixture to a boil, then let it cool to room temperature. Next, poke several holes in the brisket and place it in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat, making sure it’s completely submerged, then refrigerate for 3 days or up to 1 week.

Cooking the Corned Beef and Cabbage

After the brining process, remove the beef from the brine and brush off any excess spices. Place it in a Dutch oven or large pot with a tight-fitting lid, adding sliced onions, carrots, garlic, and enough cold water to cover. Bring the mixture to a boil, then reduce the heat to a simmer. Skim any foam that rises to the surface, cover, and cook until the meat is tender, about 2-3 hours.

Adding a Tangy Twist with Horseradish Sauce

While the beef is cooking, prepare the horseradish sauce by combining sour cream, prepared horseradish, Dijon mustard, and freshly squeezed lemon juice in a medium bowl. Season with salt and black pepper to taste, then refrigerate until ready to serve.

The Final Touches

Once the beef is cooked, add sliced cabbage to the pot and cook until tender, about 10-15 minutes. Remove the beef to a cutting board, let it rest for 10 minutes, then trim the fat and slice it thinly against the grain. Serve with the vegetables and horseradish sauce for a truly unforgettable St. Patrick’s Day feast.

Yield: 6-8 servings
Difficulty: Medium
Total Time: 2 1/2 hours, plus brining time
Active Time: 10 minutes