Slow-Cured Corned Beef

Name: Slow-Cured Corned Beef
Prep time: 30 min
Total time: 304 h
Yield: 8 to 10 servings
Ingredients: 5 quarts cold water; 2 1/4 cups fine sea salt; 2/3 cups granulated sugar; 4 medium garlic cloves, unpeeled and cut in half; 2 teaspoons coriander seed; 10 allspice berries; 2 teaspoons yellow mustard seed; 4 whole cloves; 1 (3-inch) cinnamon stick; Small handful black peppercorns; 1/2 medium carrot, large dice; 1/2 small yellow onion, large dice; 1 to 2 bacon skins, also known as bacon rinds (optional); 1 bunch fresh thyme; 3 fresh bay leaves; 2 tablespoons pink curing salt such as Insta Cure No. 1; 5 pounds beef eye of round, preferably from a grass-fed animal; 4 garlic cloves, peeled; 2 teaspoons coriander seed; 10 allspice berries; 2 teaspoons yellow mustard seed; 4 whole cloves; 1 (3-inch) cinnamon stick; 1/2 medium carrot; 1/2 small yellow onion; 2 sprigs fresh thyme; 3 fresh bay leaves

Beef St. Patrick's Day Irish Corned Beef Mustard Potatoes Comfort Food Main Dish Easy

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8 to 10 servings Easy

Total: 4 hrs, plus 12 1/2 days for curing and cooling Active: 30 mins

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Ingredients (27)

For curing:

5 quarts cold water
2 1/4 cups fine sea salt
2/3 cups granulated sugar
4 medium garlic cloves, unpeeled and cut in half
2 teaspoons coriander seed
10 allspice berries
2 teaspoons yellow mustard seed
4 whole cloves
1 (3-inch) cinnamon stick
Small handful black peppercorns
1/2 medium carrot, large dice
1/2 small yellow onion, large dice
1 to 2 bacon skins, also known as bacon rinds (optional)
1 bunch fresh thyme
3 fresh bay leaves
2 tablespoons pink curing salt such as Insta Cure No. 1
5 pounds beef eye of round, preferably from a grass-fed animal

For poaching:

4 garlic cloves, peeled
2 teaspoons coriander seed
10 allspice berries
2 teaspoons yellow mustard seed
4 whole cloves
1 (3-inch) cinnamon stick
1/2 medium carrot
1/2 small yellow onion
2 sprigs fresh thyme
3 fresh bay leaves

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Nutritional Information

Calories601
Fat26.45g
Saturated fat10.18g
Trans fat0.0g
Carbs27.14g
Fiber3.64g
Sugar17.59g
Protein63.03g
Cholesterol198.45mg
Sodium2154.81mg
Nutritional Analysis per serving (8 servings) Powered by

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Aaron Rocchino owns The Local Butcher Shop in Berkeley, California.

I’m a firm believer that good food takes time, and this corned beef recipe is a demonstration of that. It calls for a 12-day cure, which brings out the best texture and flavor from a piece of grass-fed beef. Sometimes I use brisket, the classic corned beef cut, but it has a lot of interior fat that doesn’t render out in the cooking. It’s good for sandwiches, where it’s sliced thin and you get a little fat and lean in every bite. But for St. Patrick’s Day, when you want to serve slices of corned beef on a plate, I go with the eye of round, a leaner cut from behind the upper leg. If you plan to serve cabbage with your corned beef, poach it in the strained broth after the meat’s done. Same with small, skin-on potatoes, a starchy variety like butterballs or Yukon Golds. Chopped flat-leaf parsley adds a nice green, springy flavor, or mix parsley with grated lemon zest, like a gremolata without garlic. Serve whole-grain mustard on the side. Whatever you do, don’t make it look too fancy—corned beef and cabbage is a rustic dish. Leftovers make great sandwiches. Heat any leftover broth and serve it on the side, French dip–style.

What to buy: I use fine sea salt rather than coarse kosher salt since it measures out more accurately by volume. For the curing salt (essential for preserving the beef’s rosy color) I use Insta Cure No. 1, which is salt with 6 percent sodium nitrite. Buy it online (maybe go in on a bag with friends), or see if you can buy a small amount from your local butcher.

by Aaron Rocchino

Tips for Beef and Corned Beef

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Next: How to Store Corned Beef

Tip

How to Store Corned Beef

It’s important to always check the “sell by” date of uncooked corned beef, as it should remain in its pouch with pickling juices. You will generally be able to store it in your refrigerator for five to seven days.

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Next: How to Freeze Corned Beef

Tip

How to Freeze Corned Beef

Prolonged freezing will certainly affect the taste and texture of corned beef, but it will still be safe to eat for up to one month. First, drain the brine to rid the meat of its excess salt. Salt encourages texture changes and can increase the rotting process. Next, wrap the meat tightly (a vacuum sealer is preferred) with plastic wrap and ensure that the air content is minimal. Wrap the beef with another layer of plastic wrap and place into the freezer.

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Next: How to Thaw Corned Beef

Tip

How to Thaw Corned Beef

There is no need to thaw frozen uncooked corned beef before cooking, as it is typically placed in a slow cooker or a pot of simmering water.

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Next: How to Thaw Beef

Instructions

To brine-cure the beef:

1Add the water to a large pot over medium-high heat. Add the salt, sugar, garlic, and all of the spices. Add the carrot, onion, and optional bacon skins.
2Bring the water to a boil. Give it a stir with a long-handled spoon to make sure the salt and sugar have dissolved. Turn off the heat and add the thyme and bay leaves.
3Let the brine cool to room temperature, allowing the aromatics to steep, about 2 hours. Add the pink curing salt and stir to dissolve.
4Transfer the brine to whatever refrigerator container you plan to store the beef in: a high-sided hotel pan, low plastic container, or even a large oven dish made of some nonreactive material like glass or earthenware. Refrigerate the brine overnight, or until it’s completely cold.
5Add the beef to the chilled brine, making sure it’s completely submerged. To make sure it stays submerged, lay a clean, folded kitchen towel directly onto the beef, than lay a clean plate or platter on top of the towel. Cover tightly with a lid or plastic film and refrigerate for 12 days. Check the container once a day to make sure the meat is still submerged.

To poach the corned beef:

1After the 12 days are up, lift the beef out of the brining liquid and transfer it to a pot large enough to hold the meat without too much crowding, but not so large that it gets lost. An oval Dutch oven is perfect; a large stainless steel pasta pot with a heavy bottom will work just fine. Discard the brining liquid, including the aromatics.
2Add enough cold water to the pot to cover the meat by 1 to 2 inches and set over medium heat. Add the garlic cloves, coriander, allspice, mustard, cloves, cinnamon, carrot, onion, thyme, and bay leaves.
3Once the liquid comes to a boil, reduce the heat to low and keep monitoring it: You want the surface of the liquid to tremble very gently in a few places—if you see big, vigorous bubbles, reduce the heat even further. Simmer the corned beef, uncovered, until the internal temperature registers 160°F on a meat thermometer, about 3 to 4 hours. (For brisket, cook until the internal temperature registers between 180°F and 185°F.)
4Remove the pot from the heat, leaving the corned beef in its broth to cool down gently to a warm temperature, about 1 hour. Remove from the liquid and slice. Strain the broth, and either serve it on the side in warmed bowls like consommé, or serve the corned beef slices in warmed shallow bowls and ladle some of the broth over the meat. You can poach a head of green cabbage, cored and cut into 6 wedges, in the strained broth until it’s tender, about 10 to 15 minutes.

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