St. Patrick's Day Corned Beef Recipe
When you think of St. Patrick’s Day fare, what pops into your head? I am pretty sure that corned beef and cabbage would be first.
Corned beef is a dish that originated in England in the 17th century. It contains no corn though. The reason it is called “Corned beef” is to describe the size of the salt crystals originally used to cure it.
Corned beef was not originally consumed by the Irish, due to the high price. The original connection it has to the Irish is how England, who had conquered Ireland, set up feudal plantations to force the Irish raise cattle for the English.
Corned beef did not become a meal associated with the Irish until after The Great Famine, when the Irish were forced to immigrate to America. When they did immigrate, one of the meats the Irish immigrants could afford to consume was corned beef from Jewish butchers.
Eventually, the Irish Americans transformed St. Patrick’s Day to be a celebration of their heritage and homeland. Instead of the religious feast day it once was. With that, they would come to traditionally consume corned beef, and cabbage.
Would you like to try this traditional meal this St. Paddy’s Day? I have the perfect recipe for you!
DIY’s Natural Corned Beef
Picture from: DIY Natural
Cook Time: 2 Hours
- 1 Tbsp peppercorns, whole
- 1 Tbsp coriander, whole
- 1 Tbsp allspice, whole
- 1 Tbsp mustard seeds, whole
- 1 Tbsp cloves, whole
- 1 Tbsp red pepper flakes
- 1 Tbsp cardamom pods, whole
- 5 bay leaves, crushed
- ½ hand fresh ginger, sliced (about ⅓ pound)
- 1 cinnamon stick, crushed
- 1-gallon filtered water
- 2 cups Himalayan Pink Salt, coarse grind
- ¼ cup pink curing salt OR 1-2 Tbsp beet root powder
- ½ cup organic cane sugar
- 3 Tbsp of the Spice Mix (above)
- 1 Oak Barn Beef Brisket, about 5 pounds
- Make the Spice Mix. Toast all the spices (except ginger) in a pan for just a few minutes. Be sure to have your fan on or windows open as the fumes can be quite harsh if overheated. Let cool while you do the next step.
- Combine all the ingredients for the Brine. Bring to a boil, then simmer until all of the sugar and salt is dissolved. Cool, then refrigerate until very cold.
- Place the brisket in a large 9×13 pan, or larger if needed. Use enough brine to fully cover the brisket. This could be the entire gallon but may be more or less depending on the cut of meat. The meat may want to float. If it does, fill a clean quart jar with water and place on top of the brisket. You may need more than one jar depending on the size of the brisket.
- Cover and place in the refrigerator for 5-7 days. Turn it over every day to be sure the brine is getting to all sides.
- When the brisket is fully cured, no more than 7 days, it’s time to cook it. Rinse off well and place in a stock pot or another large pan. Cover with clear water and 1 tablespoon of the Spice Mix from the recipe. Either simmer OR bake on low (about 300°F) for 2-3 hours, or until cooked through. It should pull apart easily with a fork.
If you’re interested in an Oak Barn Beef Brisket, click here to purchase!
Happy St. Patrick’s Day everyone!
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