Corned Beef In Five Days

CORNED BEEF

(makes 6-8 servings)

Ingredients

BRINE

• 1 1/2 cup kosher salt
• 1/2 cup dark brown sugar
• 1 tablespoon black peppercorns, cracked
• 3/4 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1/2 tablespoon paprika
• 1 tablespoon red pepper flakes
• 1/2 tablespoon coriander seeds
• 1 tablespoon whole mustard seeds
• 2 bay leaves, crumbled
• 3 cups of beer
• 1 beef brisket (fresh, 4-6 lbs), point cut and trimmed of excess fat.

VEGETABLES

• 1 bottle Guinness or other stout or porter
• 4 bay leaves
• 1 tablespoon coriander seeds
• 2 whole cloves
• 1 dried chile de arbol
• 12 baby turnips, trimmed
• 8 red-skinned potatoes halved
• 6 medium carrots, peeled
• 4 medium onions, peeled, halved pole to pole
• 1 head of cabbage, quartered

Directions

1. Add the mustard seeds, red pepper flakes, cloves, peppercorns, and coriander seeds to a skillet and toast on high heat until fragrant (and the mustard seeds start to pop). Transfer the seeds to a blender and pulse twice before combining with the rest of the thyme and bay leavesfor the brine in a small bowl.
2. Add 5 cups of water and 3 cups of lager to a deep roasting pan. Add the salt and sugar and stir until dissolved. Spear the brisket about 30 times per side with a meat fork or metal skewer. Rub each side evenly with the spice mixture then submerge in the liquid. Top with a heavy platter to weigh down. Cover and refrigerate for 5 days, stirring the liquid and turning the brisket once a day.
3. When the beef is done curing, remove the brisket from the brine and rinse in cold water. Place the brisket in a large pot and add the stout and just enough water to cover by 1″. Wrap cheese cloth around the bay leaves, coriander seeds, allspice, and chile, enclosing completely and tie with string to secure. Add the spice blend to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the beef is tender (about 2 1/4 hours).
4. Transfer the beef to a large baking sheet. Add the turnips and remaining vegetables to the liquid in the pot. Bring to a boil, then reduce the heat to medium and boil gently until the vegetables are tender (about 25 minutes). Use a slotted spoon to transfer the vegetables to the baking sheet with the beef.
5. Return the beef to the pot and re-warm for 5 minutes, then discard the spice bag.
6. Cut the beef and serve with horseradish sauce and mustard.