Homemade Irish Corned Beef and Vegetables

Ingredients for Homemade Irish Corned Beef and Vegetables

• 1450ml water

• 475ml lager beer

• 825g coarse kosher salt

• 200g (packed) golden brown sugar

• 1 1/2 tablespoons Insta Cure no. 1 (optional, See Note)

• 40g pickling spices

• 1 6- to 3.6kg flat-cut beef brisket, trimmed, with some fat remaining

• 1 350g bottle Guinness stout or other stout or porter

• 4 bay leaves

• 1 tablespoon coriander seeds

• 2 whole allspice

• 1 dried chilli de árbol (See Note), broken in half

• 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered

• 8 unpeeled medium white-skinned or red-skinned potatoes (about 1.4kg )

• 6 medium carrots, peeled

• 4 medium onions, peeled, halved through root ends

• 2 medium parsnips, peeled, cut into 2-inch lengths

• 450g head of cabbage, quartered

• Horseradish Cream

• Guinness Mustard

• Cheesecloth

How to make Homemade Irish Corned Beef and Vegetables

Pour 1450ml water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.

Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chilli, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.

Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.

Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.