Corned Beef

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-skin 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.

Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about 1 minute (or crush with a knife).

Whisk Guinness, brown sugar, curing salt, 2½ cups kosher salt, and 1 gallon water in a large pot or container (at least 8 quarts) until sugar and salts are dissolved. Scoop out ½ cup pickling spice and set aside in a small bowl or jar (you won’t need it again until it’s time to cook the corned beef). Add remaining spice mixture and brisket to brine and weigh down with a plate to keep it submerged (it’s okay if brisket needs to be crammed into the container, just don’t fold it; you can also cut it in half if you can’t find a large enough container). Cover with plastic wrap or a lid and chill, flipping meat once a day, 5–6 days.

Bring a large pot of lightly salted water to a simmer. Remove brisket from brine and rinse thoroughly under cold water; discard brine. Add brisket to simmering water along with reserved ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 4–4½ hours.