One of the most common questions we get this time of year is how to prepare corned beef using a Highland Spring Farm brisket. We have the solution! This recipe, adapted from one of our favorite cookbooks, Pure Beef, is easy and delicious. The key to this recipe is planning ahead as it needs several days to cure.
Ingredients
1/2 cup kosher salt
1/4 cup sugar
3 garlic cloves, minced
2 tablespoons pickling spices
3 bay leaves, crumbled
1 tablespoon cracked black pepper
1 Highland Spring Farm brisket (point or flat works well)
2 medium onions, peeled and quartered
4 medium carrots, peeled and cut into 2 inch long rounds
Preparation
Bring 2 cups of water to a boil in a small sauce pan and dissolve the salt and sugar
Pour the salt mixture into a 4-quart or larger container for brining the meat
Add 4 cups of ice-cold water along with garlic, pickling spices, bay leaves, and black pepper
Add 1 cup of ice cubes and stir to chill the brine rapidly and put in the fridge for 1 hour
Pierce the beef all over to help the brine penetrate, submerge the beef into the brine, and refrigerate for 4 to 5 days
After brining, drain the water from the brine container saving the garlic, spices and beef
Put the beef in a pot that fits it snuggly and fill the pot with cool water to cover by 1 inch and add the garlic and spices back into the pot
Bring the water to a boil and then reduce to a simmer for 2.5 hours
Add the onions and carrots until a skewer slides in and out of the beef with ease for about 3 to 3.5 hours total
Serve the corned beef warm in thick slices with some of the cooking liquid and vegetables on the side