Homemade Corned Beef and Cabbage Recipe » Cure + Cooked
You will absolutely love this delicious homemade corned beef and cabbage recipe that is cured, slow-cooked, and served up with cabbage, carrots, and potatoes.
Corned beef and cabbage is a popular dish that is made for St. Paddy’s Day in America. It is a brined cut of brisket that is then boiled to tenderize and cooked with cabbage, carrots, and potatoes. It’s an extremely flavorful comforting dish.
Ingredients for this recipe:
For the Corned Beef
• 2 tablespoons peppercorns
• 1 tablespoon allspice berries
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 2 teaspoons red pepper flakes
• 1 ½ teaspoons ground ginger
• 1 teaspoon cloves
• 5 bay leaves
• 1 gallon water
• 1 1/3 cup sea salt
• 4 teaspoons #1 curing salt
• 1 cup packed light brown sugar
• ½ gallon ice
• 5-6 pound brisket flat
For the Vegetables
• 1 tablespoon pickling spice
• 1 head cabbage cored and sliced into wedges
• 8-10 peeled and very thickly sliced carrots
• 3-4 pounds of red or Yukon potatoes
Serves 10
Prep Time: 15 minutes
Cook Time: 3 ½ hours
Brining Time: 7 days
Procedures:
1. Corned Beef: Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice. You can also do this with a mortar and pestle if you have one. Set it aside.
2. Next add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar.
3. Remove the pot from the heat and add the ice to help cool.
4. Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged. Add plates or bowls to help keep it submerged.
5. Every 2 days move the brisket around to make sure every side is getting brine on it.
6. After 7 days remove the brisket and rinse it very well on all sides.
7. Place the brisket into a large pot and cover it with water by about 4 inches.
8. Add in 1 tablespoon of the pickling spice and then bring the mixture to a boil over high heat.
9. Next, turn the heat down to low and simmer for 3 ½ to 4 hours or until very tender.
10. With about 30 minutes left in the cooking process add the cabbage, carrots, and potatoes to the pot and cover. You may need to move some things around to get it all to fit.
11. Once everything is done, slice the brisket against the grain and serve.
Chef Notes:
Make-Ahead: This recipe can be made up to 1 day ahead of time. Simply reheat before serving.
How to Reheat: Add the desired amount of corned beef to a pot and heat over low heat until hot. If you need to add more water to the pot, feel free to do so.
How to Store: Cover with or without the cooking liquid and keep in the refrigerator for up to 5 days. Cover without the cooking liquid and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
Save some of the cooking liquid and refrigerate it so you can use it to reheat it.
Corned beef has very high salt content, so it’s not looked at as a healthy recipe and some even consider it to be bad for you.
You can also add a roughly chopped onion to the corned beef when cooking it with the vegetables.
If the ice does not completely cool the mixture, you can flash cool the liquid in the freezer for 20-25 minutes.
Sometimes the brisket is extremely long, feel free to slice it in half before cooking it.
Watch the video to see how to properly slice a brisket.
How to Make Corned Beef
Step by step how to make corned beef.
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Link to Pickling Spice Blend:
Ingredients
Brine
4 quarts water (1 gallon)
1 cup kosher salt (See Note 1)
1/2 cup packed brown sugar
1/3 cup mixed pickling spices
2 tsp pink curing salt (See Note 2)
4 garlic cloves minced
Cooking
5 lb beef brisket
4 cups beef broth
1 tbsp pickling spice blend
3 large carrots peeled and cut into 2 pieces
1 lb small red potatoes cut in half
1 head green cabbage core removed and quartered
Instructions
To Make Brine
In a Dutch oven or large stock pot add the water, kosher salt (See Note 1), brown sugar, pickling spice blend, pink curing salt (See Note 2), garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 10 days, turning beef on day 5. On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.
Cooking Methods
Stovetop method: Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. Slice across the grain.
Oven Braised method: Preheat oven to 350°F. Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. Slice across the grain.
How to Cook Corned Beef in an Instant Pot?
Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in the Pressure Cooker?
I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots, so with a rebranding of the kitchen cooking utensil, a more user friendly name is todays. Instant Pot.
For a 5 pound corned beef brisket. Place corned beef on rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Turn off the heat and allow to rest, sealed for 10 minutes, then uncover.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in a Slow Cooker?
For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.
Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4 slices. Cutting with the grain and you'll have stringy beef jerky. No bueno. Cut ACROSS the grain!
Notes
1.Kosher salt has much lighter, flakier crystals than table salt, I would cut any recipe that mentions kosher salt in half when using table salt. 1 cup kosher = 1/2 cup table salt.
2. Pink curing salt is made using sodium nitrite that prevents food from going bad and spoiling while it’s being stored for a time. It's also known as Prague powder #1, which is a combination of 6.25% sodium nitrite and 93.75% salt (sodium chloride) and usually some anti caking agents as well as pink dye.
Sodium nitrate is a salt that is often added to jerky, bacon and luncheon meats. Sodium nitrite, on the other hand, is a salt and antioxidant that is commonly used to cure ham and bacon.
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Corned Beef Silog #shorts
Corned Beef Silog
Ingredients
Garlic Fried Rice
* 3 tbsp butter
* 2 tbsp neutral oil
* 15 cloves garlic(minced)
* 4 cups day old rice
* Salt and msg to taste
Corned Beef
* Neutral oil
* 1 potato(peeled and diced)
* 1 medium yellow onion(chopped)
* 3 cloves garlic(minced)
* 1 15 oz can Palm corned beef
* Salt and pepper to taste
* Eggs
* Pan De Sal(You can use Hawaiian bread)
Instructions
Garlic Fried Rice
1. Heat butter and 3 tbsp of oil in a wok on medium low heat and once the butter is frothy add the minced garlic.
2. Once the garlic is golden brown, add the rice and season with salt and msg.
3. Mix together for a few minutes and set aside.
Corned Beef
1. Heat 3 tbsp of oil on medium heat and fry potatoes until golden brown(6-8 minutes).
2. Remove the potatoes and add onions and garlic.
3. Once the onions and garlic are translucent, add the corned beef. Let the juices of the corned beef evaporate so that the fat renders the corned beef(5-7 minutes).
4. Add back the fried potatoes, season with black pepper, and cook for a few more minutes making sure the potatoes are fully cooked through.
5. Heat 3 tbsp of oil on medium heat and fry your eggs. Make sure the whites are fully set and the bottom is brown and crispy(4-5 minutes).
6. Make yourself a plate and enjoy with some pan de sal.
Best Corned Beef Hash Recipe with Canned Corned beef
Today we’re cooking up a classic corned beef hash recipe. You can mix your own leftover corned beef or use canned corned beef with diced potato and onion to create this hearty breakfast dish. I keep the seasoning simple with just a little pepper, paprika, and Worcestershire sauce, so this dish doesn’t require many ingredients. For more tips on using canned corned beef, check out
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Ingredients for a Corned Beef Hash Recipe
12 oz CANNED CORNED BEEF
2 med POTATOES
1 Lg ONION
2-3 Tbsp WORCESTERSHIRE
1 tsp PAPRIKA
1 tsp CARAWAY SEEDS (optional)
OIL for the skillet
SALT and PEPPER to taste
...add a little fresh or dried HOT PEPPER if desired
How to make Corned Beef Hash
Heat oil in a skillet on medium heat.
I like to slice and sear my corned beef in the skillet while I prep the other ingredients for this dish. Corned beef in the can is already cooked, but that sear adds even more flavor to the recipe.
Remove seared beef from the skillet and set aside.
Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much.
Mix in the chopped onion, and continue sautéing another 5 minutes.
Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking.
Corned Beef Egg Sauce Recipe
Hi guys,
Just a simple Egg Sauce recipe that's perfect with Yam, Potatoes Plantain and Toast. Do try it out and share your thoughts.
Enjoy!
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Serves: 2
Ingredients
4 Large Eggs
1/2 Med Onions (Chopped)
2 Tbsp Canola Oil
200g Corned Beef
2 Cloves Garlic
1 Tsp Curry Powder
1 Tsp White Pepper
1/2 Cup Spring Onions
1 Cup Tomato Mix
1 Stock Cube
HOW TO COOK EASY AND YUMMY CORNED BEEF HASH | GINISANG CORNED BEEF NA MAY PATATAS!!
HOW TO COOK EASY AND YUMMY CORNED BEEF HASH | GINISANG CORNED BEEF NA MAY PATATAS!!
INGREDIENTS
-2pcs medium size potatoes sliced into small cubes
-1/2tsp salt and ground black pepper
-2pcs onions chopped
-6cloves garlic chopped
-2pcs 380g corned beef
-ground black pepper
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