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Corned Beef with Cabbage and Potatoes THM XO

Prep Time 30 minutes
Servings 10
Author Glenda Groff

Ingredients

  • Pickling Spice Blend:
  • 2 tablespoons allspice berries
  • 1 1/2 tablespoons whole mustard seed
  • 5 teaspoons coriander seeds
  • 1 tablespoon red pepper flakes
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon whole cloves
  • 20 cardamon pods
  • 10 bay leaves
  • 1 tablespoon ground ginger
  • 1 cinnamon stick
  • For the brine:
  • 2 gallons water
  • 2 cups salt
  • 3 tablespoons and 1 teaspoon pink curing salt
  • pickling spice blend reserve 2 tablespoons to cook the beef
  • 2/3 cup brown sugar
  • 10 pound beef brisket
  • cabbage wedges
  • yellow potatoes

Instructions

  1. Preparing the spice blend: Heat a dry skillet to medium heat. Add the allspice berries, mustard seed, coriander seed red pepper flakes, black peppercorns, cloves, and cardamon pod. Toast over medium heat until fragrant. Be careful not to scorch the spices. Remove from heat and crush the spices. Add the ginger and bay leaves. Reserve 2 tablespoons to cook the brisket after it is cured.
  2. Preparing the brine: In a large kettle, add 2 gallons water, salt, pink curing salt, brown sugar, spice blend (reserve 2 tablespoons), and cinnamon stick. Bring to a boil. Remove for heat and cool completely. Refrigerate to chill.
  3. Brining the brisket: Place the brisket in a tub that is deep enough to add the brine to cover the brisket. Brine 5-6 days. Turn the brisket every day.
  4. Cooking the corned beef: Remove the brisket from the brine. Soak in water for 1 hour. Cut in half. Place 1/2 brisket in a large pot. Cover completely with water. Add the reserved pickling spices. Simmer 3-4 hours or until tender. One hour before the beef is done cooking add cabbage wedges and yellow potatoes. Serves 10 people.