Alright, so I decided to tackle corned beef again the other day. It’s one of those things, you know? Takes time, but when it hits right, it’s just fantastic. Forget that stuff you get in the deli sometimes, making it yourself is a whole different game. And people always ask what I put in mine, ’cause it tastes a bit different.
Getting Started – The Meat and The Mix
First off, you gotta get the right cut. I always go for a decent-sized brisket, maybe four or five pounds. You want that fat cap on there, don’t trim it all off, that’s flavor, folks. Found a nice one at my usual butcher shop. Then comes the fun part – the brine. This is where my so-called ‘special ingredients’ come into play. It’s not rocket science, mostly the usual suspects, but with a couple of twists I’ve picked up over the years.
So, I get a big pot or a food-safe container. Needs to be big enough for the brisket and the liquid. Water goes in, plenty of salt (kosher salt, always), some sugar (I like brown sugar, gives it a bit more depth). Then the standard pickling spices – you know, mustard seeds, coriander seeds, black peppercorns, bay leaves, that sort of thing. I usually just grab a pre-made pickling spice mix and then add a bit more of what I like.
My Not-So-Secret Secrets
Okay, here’s what I do differently. It’s not much, but I swear it makes a difference.
- Smoked Paprika: Instead of just regular paprika (which some folks don’t even use), I add a good tablespoon of smoked paprika. Gives it this subtle smoky background note. It’s great.
- A Splash of Stout: Yeah, beer. I pour in maybe half a cup of a dark stout beer. Guinness works, or any dark, roasty beer. It adds this malty richness that plain water just doesn’t give you.
- Extra Garlic: I always add way more crushed garlic cloves than recipes call for. Like, a whole head sometimes. Can’t go wrong with garlic.
I mix all that stuff up in the water. Make sure the salt and sugar are dissolved. Then, the brisket goes in. You gotta make sure it’s completely submerged. I use a plate or something heavy to keep it down if needed. Lid on, and into the fridge it goes. And now, we wait. This is the hard part. Needs at least five days, but I usually go for seven, maybe even ten if I’m patient. Flip it once or twice during that time.
Cooking Day
Finally, cooking day arrives. Take the brisket out of the brine. Now, some people rinse it really well. I just give it a quick rinse, I don’t want to wash all that flavor away. Pop it in a big pot, cover it with fresh water (or half water, half beef broth if I’m feeling fancy). Toss in some aromatics – maybe an onion, a couple of carrots, celery. Bring it to a simmer, then turn it down low, cover, and just let it gently bubble away for hours. Seriously, like 3 to 4 hours, sometimes longer depending on the size. You’ll know it’s done when a fork slides in easily.
The final step, maybe the most important: Let it rest! Take it out of the pot, let it sit for a good 15-20 minutes before you even think about slicing it. Slice it against the grain, always against the grain.
And that’s pretty much it. The smell when it’s cooking is amazing, and the taste? Tender, salty, a little sweet, with that hint of smoke from the paprika and that deep richness from the stout. It’s just good, honest food made with a little extra care. Those little tweaks, the paprika and the stout, they don’t scream at you, but they make it my corned beef. Worth the wait every single time.
