Heather Minto’s Home Cured Corned Beef Dinner for St. Pattie’s Day
New England Corned Beef Dinner
Serves 6
3 lb corned beef brisket, recipe below
6 medium all purpose potatoes, quartered
8 medium carrots, halved
2 medium onions, quartered
2 cups water
2 bay leaves
1 large head of cabbage, cut into 6 wedges
Place all the ingredients, but the cabbage, in a large slow cooker or crock pot, cook for 10 – 12 hours on low. One hour before serving, submerge cabbage wedges in the juices in the crock pot.
Serve brisket on a platter surrounded by the veggies
Heather’s Home Cured Corned Beef
3 lb beef brisket, point or flat
3 Tbs pickling spice mix, see below
4 cups water
1 1/2 cups Kosher salt
In large sauce pan or small stock pot, bring to boil the water, spice mix and salt. Remove from heat and allow to cool completely. Place brisket in a two gallon zip bag and pour corning brine over brisket. Seal bag, removing as much air as possible. Place bag in a large dish and weight down brisket so that it is completely submerged in brine. Refrigerate for five days. Rinse under cold water before cooking.
Pickling Spice Mix
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red-pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2-4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger
