While this corned beef recipe is simple to make, planning is key. You’ll need to clear some space in your refrigerator and get organized at least a week before you plan to eat it. Curing the meat takes about five days and is a crucial first step—corned beef is named for the large grains or “corns” of salt that were traditionally used in the curing process. We opt for a small amount of pink curing salt, which gives the interior of the cooked beef an appetizing rosy hue. A host of pickling spices go into our curing mix, too, plus a can of Guinness, which adds some richness and a refreshing touch of bitterness. If necessary, a gluten- or alcohol-free beer can stand in for the Irish stout.
After curing, you'll simmer the corned beef brisket with more of that spice mixture for about 45 minutes per pound. Serve it on St. Patrick’s Day with halved or quartered red-skinned potatoes, wedges of green cabbage, and large chunks of carrot (just drop the veg into the cooking liquid about 40 minutes before the beef is done) for what’s known in New England as a Boiled Dinner. For more guidance, check out this video.
If you have leftovers and aren’t feeling like a sandwich on rye or a classic corned beef hash, try chopping the meat and using it in egg rolls (it works surprisingly well!) or drape slices atop a Reuben sandwich–inspired Dutch baby (simply swap the pastrami for the corned beef).
Editor’s note: This recipe was originally published March 14, 2017.
