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Classic Corned Beef and Cabbage Recipe

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This detailed recipe outlines how to make classic corned beef from scratch, including the preparation of a seasoned brine, curing the brisket, and multiple cooking methods such as stovetop simmering, oven braising, instant pot pressure cooking, and slow cooking. It includes instructions for cooking the corned beef with traditional vegetables like potatoes, carrots, and cabbage, ensuring tender, flavorful, and perfectly sliced corned beef every time.

Ingredients

Brining Ingredients

  • 4 quarts water (1 gallon)
  • 1 cup Morton’s kosher salt
  • 1/2 cup packed brown sugar
  • 1/3 cup pickling spice blend
  • 1 tsp pink curing salt
  • 4 garlic cloves, minced
  • 5 lb beef brisket

Cooking Ingredients

  • 4 cups water or beef broth
  • 1 tbsp pickling spice blend
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 1 lb small red potatoes, halved
  • 1 head green cabbage, core removed and quartered

Instructions

  1. Make Brine: In a Dutch oven or large stock pot, combine 4 quarts water, kosher salt, brown sugar, pickling spice blend, pink curing salt, and minced garlic. Bring to a boil, then reduce heat to a simmer and stir until all salt and sugar have completely dissolved. Turn off heat and let the brine cool to room temperature.
  2. Brine the Brisket: Place the 5-pound beef brisket in a large container or sealable plastic bag. Pour the cooled brine over the brisket, ensuring it is fully submerged. Seal and refrigerate for 5 to 10 days, turning the brisket halfway through (e.g., after day 3 if brining 5 days or day 5 if brining 10 days). After brining, discard the liquid.
  3. Cook Using Stovetop Method: Place the brisket in a Dutch oven or roasting pan. Sprinkle with 1 tablespoon of pickling spice blend and add 4 cups water or beef broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 3.5 hours. Add potatoes, carrots, and cabbage about 30 to 40 minutes before the meat is done. Add water as needed to keep brisket mostly covered. Cook until internal temperature reaches 190-200°F. Remove brisket, cover with foil, and let rest for 15-20 minutes. Slice across the grain to serve.
  4. Cook Using Oven Braised Method: Preheat oven to 350°F. Place brisket in Dutch oven or roasting pan, sprinkle with 1 tablespoon pickling spice, and pour in 4 cups water or beef broth. Bring to a boil on stovetop, then cover (foil if using roasting pan) and transfer to oven. Cook for 3.5 to 4 hours. Add vegetables 30 to 40 minutes before done. Maintain liquid level as needed. Rest brisket 15-20 minutes before slicing across the grain.
  5. Instant Pot Method: Place corned beef brisket fat side up on a rack inside the Instant Pot. Sprinkle with 1 tablespoon pickling spice and pour in 4 cups water or beef broth. Lock lid, seal vent, and cook at high pressure for 90 minutes. Allow natural pressure release. Remove brisket, cover with foil to keep warm. Add carrots, potatoes, and cabbage to pot liquid, seal lid, and cook at high pressure for 3 minutes. Perform quick release. Serve meat sliced across the grain with the vegetables.
  6. Slow Cooker Method: Place brisket in slow cooker and sprinkle with 1 tablespoon pickling spice. Add 4 cups water or beef broth. Cook on low for 8-10 hours or high for 4-5 hours. Add carrots and potatoes halfway through cooking, add cabbage during the last 2 hours. Remove brisket, cover with foil, rest 15-20 minutes. Slice across the grain before serving.
  7. Slice and Serve: Always slice corned beef against the grain in 1/8 to 1/4 inch thick slices to ensure tender, non-stringy pieces.

Notes

  • Morton’s kosher salt is recommended for consistent salinity; other kosher salts may vary in volume.
  • Pink curing salt (Prague Powder #1) is essential for authentic color and safety—do not omit.
  • Brining time affects flavor and tenderness; 5 days is sufficient for decent curing, though some prefer up to 10 days.
  • Keep the brisket mostly submerged during brining for even curing.
  • Vegetables added towards the end of cooking prevent overcooking and preserve texture.
  • Allow resting time after cooking to let juices redistribute and improve meat tenderness.
  • Slicing against the grain prevents tough, stringy meat.

Find it online: https://cookedbysarah.com/classic-corned-beef-and-cabbage-recipe/