Corned Beef (brisket) Recipe for St. Patrick’s Day

Posted: March 26, 2010 in ethnic, fight the hate, recipe
Tags: , , , , , ,

St. Patrick's Day Corned Beef with vegetables

In honor of one of my many heritages, I prepare corned beef each year for St. Patrick’s Day. This year I decided to try a new recipe, which includes turnips. The recipe has quite a few spices and the corn beef needs to sit in a brine for up to two weeks. This recipe makes 4 servings.

Corned Beef and Veggies

To create the brine:

  • 1 qt water
  • 1/2 c. sea salt or pink curing salt
  • 1 tb table salt
  • 1/3 sugar
  • 1/2 tsp crushed coriander seeds
  • 1/2 tsp crushed mustard seeds
  • 1/2 tsp crushed black peppercorns
  • 1 crushed cinnamon stick
  • 2 crushed dried bay leaves
  • 4 whole cloves

Preparation of corned beef

  • 2.5-3 lbs. flat-cut beef brisket
  • 1 small onion
  • 1 celery stalk, chopped in half
  • 1 medium carrot, peeled and chopped in half
  • 1/2 lb turnips, peeled and cut in quarters
  • 1/2 lb of carrots, peeled and cut in quarters
  • 1/2 lb red potatoes cut in quarters
  • horseradish sauce, spicy mustard or Dijon mustard
  1. To create the brine, boil water in a large pot. After boiling, add spices listed under for the brine list and remove pot from heat. Stir until salt and sugar dissolved. Allow the brine to cool.
  2. To prepare the corned beef:  Put the brisket in glass container and pour cooled brine over it. Place weight on the brisket by using small plates, to keep the brisket submerged.  Cover and refrigerate brisket for up to 2 weeks.
  3. After the desired time period, remove brisket from the container and rinse. Discard the brine. Place the brisket in a large pot of water until the brisket is covered by two inches. Add halved onion, celery and carrot and bring water to boil. Reduce heat, cover and simmer for 1 1/2 hours until very tender.
  4. After about 45 minutes into cooking, steam turnips separately for about 10 minutes and transfer to a bowl. Steam carrots for about 12 minutes and set aside.
  5. After the corned beef is ready, remove the beef from pot and cover with a foil, to rest for 30 minutes
  6. From the large pot, discard the halved onion, carrot and celery from the broth and bring to a boil. Add potatoes and simmer until tender for 25 minutes. Add turnips and carrots and cook until warm.
  7. Trim excess fat from the beef and slice thinly against its grain. After transferring to plate, add vegetable and add some broth.
  8. Serve with condiments.

After tasting the corned beef, I found that this corned beef has a wonderful spice flavor to it. To get the best flavor, leave the meat in the brine covered for 14 days. The meat does not have to be turned at any time. Surprisingly, the broth gives the vegetables a wonderful buttery flavor. This is a perfect slow-cooking weekend meal. How did you celebrate your St. Patty’s day?

Bon Appetit


  1. Hi,
    Your Blog is very nice. Check our website, to find additional St Patrick’s Day Food information.

  2. Kashif says:

    wow, what an exciting and new idea! i really like it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s