Classic American Corned Beef Recipe

Learn how to make the classic American corned beef at home. This recipe is a flavorful combination of tender beef brisket, herbs, and spices. With just a few simple ingredients and some patience, you can enjoy this traditional dish that is perfect for St. Patrick's Day or any special occasion. Serve it with cabbage, potatoes, and carrots for a complete and satisfying meal.

Ingredients

• 3-4 pounds of beef brisket
• 2 cups of kosher salt
• 1 cup of brown sugar
• 2 tablespoons of pickling spices
• 8 cloves of garlic, crushed
• 4 bay leaves
• 1 medium onion, quartered
• 1 head of cabbage, cut into wedges
• 4-6 medium potatoes, quartered
• 4-6 medium carrots, cut into 2-inch pieces

Directions

1. In a large pot, combine kosher salt, brown sugar, pickling spices, crushed garlic, and bay leaves with 8 cups of water. Stir until the salt and sugar dissolve completely.
2. Place the beef brisket in a large container and pour the brine mixture over it. Add enough cold water to completely submerge the brisket. Cover the container and refrigerate for at least 5 days, flipping the brisket once a day to ensure even brining.
3. After 5 days, remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt. Pat it dry with paper towels.
4. Preheat the oven to 325°F (163°C).
5. Place the brisket in a roasting pan and add enough water to cover about 1/3 of the brisket. Add the quartered onion to the pan.
6. Cover the pan tightly with aluminum foil and place it in the preheated oven. Cook for 3-4 hours, or until the brisket is tender and easily slices with a knife.
7. While the brisket is cooking, prepare the vegetables. In a large pot, bring salted water to a boil. Add the cabbage wedges and cook for 10-15 minutes, or until tender. Remove the cabbage and set aside. In the same pot, cook the potatoes and carrots for about 15-20 minutes, or until fork-tender. Drain and set aside.
8. Once the brisket is cooked, remove it from the oven and let it rest for about 15 minutes before slicing. Slice the brisket against the grain into thin slices.
9. Serve the sliced corned beef with the cooked cabbage, potatoes, and carrots. Enjoy!

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