Traditional Corned Beef Recipe with Origins

Corned beef Instagram tutorial video -here-.

Corned beef, synonymous with Saint Patrick’s Day in the United States, has a storied past that interweaves cultures and continents. Originally, corned beef was not a staple in Ireland. Instead, pork was the preferred choice among the Irish. The tradition of corned beef as we know it began when Irish immigrants in America, finding pork too expensive, turned to a cheaper alternative readily available from their Jewish neighbors. These Jewish butchers had perfected the method of "corning" beef—preserving it with salt and spices, a technique that Irish immigrants adopted and made their own.

Ingredients:

• Meat:

  • 3-4 lb corned beef brisket

• To Cook:

  • 2-4 tbsp oil (enough to coat the bottom of the pot)

  • 4 garlic cloves, thinly sliced

  • 1 medium onion, peeled and cut into wedges

  • 2 bay leaves

  • 2 tbsp brown sugar

  • 12 oz bottle of dark beer (preferably not stout to avoid bitterness)

  • Water (enough to cover the brisket)

  • Black pepper (to taste)

• For Serving:

  • Dijon mustard

• Vegetables:

  • Red potatoes, quartered

  • 3 large carrots, peeled and cut into 3-inch pieces

  • 1 small head cabbage, cut into 2-inch wedges

Instructions:

1. Prep the Brisket:

   • Rinse the corned beef brisket under cold water to remove any excess salt from the surface (rinse it very well), then pat it dry with paper towels. This ensures that your meat isn't overly salty and prepares the surface for browning.

2. Brown the Meat:

   • Heat the oil in a large pot over medium-high heat. Once hot, add the corned beef brisket and sear it until it is nicely browned on all sides. This step is crucial as it adds depth of flavor to the beef.

3. Add Aromatics and Spices:

   • Reduce the heat to medium. Add the thinly sliced garlic and onion wedges to the pot around the beef. Sauté for a few minutes until the onions are slightly translucent. Sprinkle the brown sugar over the beef, and add the bay leaves and a generous pinch of black pepper, coating the brisket evenly. These ingredients will infuse the meat with a rich, complex flavor.

4. Deglaze and Simmer:

   • Pour the dark beer over the brisket, then add enough water to just cover the meat. The beer adds a unique malty flavor that complements the sweetness of the brown sugar. Bring the liquid to a simmer, then cover the pot and reduce the heat to maintain a gentle simmer. Cook for about 45-50 minutes per pound, ensuring the beef becomes tender and flavorful.

5. Cook Vegetables:

   • Once the beef is tender, remove it from the pot and set it aside on a cutting board. Bring the broth to a boil, then add the quartered potatoes, carrot pieces, and cabbage wedges. Cook the vegetables in the simmering broth until they are tender, about 20-30 minutes, absorbing the savory flavors of the broth.

6. Slice and Serve:

   • While the vegetables cook, slice the corned beef against the grain into thin slices. This is important as slicing against the grain makes the meat more tender and easier to eat. Once the vegetables are tender, add the sliced beef back to the pot just to reheat.

   • Serve the corned beef slices and vegetables hot, accompanied by a dollop of Dijon mustard, which complements the rich flavors of the dish perfectly.