Corned Beef

Name: Corned Beef
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 3 lb (1.8 kg)
Ingredients: 1/4 cup (60 g) kosher salt; 2 tbsp brown sugar; 1 tbsp black peppercorn, crushed; 6 1/2 lb (3 kg) beef brisket; 2 tbsp (30 ml) vegetable oil; 1/2 cup (125 ml) white wine; 2 tbsp (30 ml) whole-grain mustard

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Preparation 15 min
Cooking 3 h
Marinating 3 days
Servings 1
Makes 3 lb (1.8 kg)

Trying to master the art of letting go? This recipe makes for good practice because it takes three days to salt-cure the brisket. The final texture and flavour are similar to smoked meat (even though there’s no smoking involved), and, similarly, it’s fabulous in sandwiches.

Featured in RICARDO Magazine FALL 2017 (p. 95)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 1/4 cup (60 g) kosher salt
- 2 tbsp brown sugar
- 1 tbsp black peppercorn, crushed
- 6 1/2 lb (3 kg) beef brisket
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (125 ml) white wine
- 2 tbsp (30 ml) whole-grain mustard

Preparation

- In a bowl, combine the salt, brown sugar and pepper.
- Using a sharp knife, score the fat of the brisket in a criss-cross pattern without cutting into the meat. Rub the salt mixture over all sides of the meat. Place in a glass dish, cover and refrigerate for 3 days.
- With the rack in the middle position, preheat the oven to 250°F (120°C).
- Rinse the meat under cold water and pat dry. In a large Dutch oven or deep ovenproof skillet over high heat, brown the meat in the oil on both sides, starting with the fatty side. Deglaze with the wine and spread the mustard over the fat. Cover and bake for 3 hours or until the meat is tender. Let cool for 15 minutes.
- On a work surface, thinly slice the corned beef against the grain. Serve in a sandwich on rye bread with mustard, and with red cabbage coleslaw and pickles on the side.

Note from Ricardo

This corned beef recipe will keep for 1 week in the refrigerator. Thinly slice and reheat in a steamer basket.

Corned Beef

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Ingredients

Preparation

Note from Ricardo

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