StovetopIrish
Home corned beef
A brisket flat in a salt-spice brine, then a simmer. Not the plastic packet unless that is what you have.
Made it?
3 hr · 20 min hands-on · pull 200°F · rest 15 min
Ingredients
12 lb on the fire · ~6 lb to the table · 12 plates at 8 oz
- brisket flat12 lb
- kosher salt, for the brine if starting from raw1 cup
- pickling spice2 tbsp
- onion1
- carrots2
- to coverwater
Method
- 1
If it is already corned, rinse. Cover with water, spice, onion, carrot. Simmer, do not boil, 3 hours until a fork slides.
- 2
Rest in the liquid 15 minutes. Slice across the grain, thin.
- 3
Cabbage in the pot the last 20 minutes if you want the New England plate.
If you don’t have it
- brisket flat → brisket. Keep the same pull. Leaner cooks faster and dries sooner.
- brisket flat → What you actually have, if it is the same muscle family. A rolling boil shreds it. Lazy bubbles.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min