Corned Beef Brisket
Corned Beef is brisket that’s cured in a pickle-spiced salt brine, then cooked slowly to fall-apart, juicy perfection.
Roast this along with some carrots, potatoes, and cabbage for a super-easy Irish-inspired dinner. Don’t forget Justin’s Guinness!
Ingredients
- 3 lb. corned beef brisket
- 1/2 tsp allspice
- 1/2 tsp coriander seeds
- 1/2 tsp cloves
- 1/4 cup brown sugar
- 2 tsp black pepper
- Potatoes, carrots, onions, potatoes (if you want)
Directions
- Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Place fat side up in large roasting pan fitted with a roasting rack.
- In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket.
- Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more.
- Let brisket rest for 15 minutes before slicing.
Leftover Ideas
Leftover corned beef can be used to make homemade Reuben sandwiches. Place a few slices of corned beef and Mozzarella or Swiss cheese on your favorite bread. Add sauerkraut, pickles, or relish. Finish it off with Dijon mustard, spicy mayo, or both. You can toast the bread before assembling the sandwich or toast the entire sandwich in a skillet on the stovetop (this will help the cheese get extra melty).
