Corned Beef Brisket

[Suzy Weaver1]

Ahhh, Fall is in the air... This is one of my recipes that was actually published in a magazine. I received notice that it was published along with this really nice framed plaque with the recipe and some nice studio pictures - too much fun! It's probably the best corned beef I've ever eaten! You can also make it in a crock pot and it'll be ready when you get home from work.


The Very Best Corned Beef Brisket Ever!
Ingredients:

Large Stockpot

2 Beef Briskets (about 5 lbs. - yields about a ½ of the original weight due to shrinkage) rinsed, drained and patted dry
1 lg. head of Garlic - peeled and lightly smashed with course salt
1 Tbs. Mustard Seed
2 Tbs. Black Peppercorns (tied up in cheesecloth - they're really nasty little guys to bite into)
1 Tsp. Celery Seed
1 Tbsp. whole Coriander
2-4 Cloves (depending on your taste)
1 Tsp. Ground Allspice
1 Tsp. Ground Cumin
1 Tbs. Cajun Seasoning
2 Tbs. Thyme (dry) or 1 cup whole bunch of fresh Thyme - stems and all
8 cups Apple Cider - enough to cover meat (can add some water if liquid does not cover the meat)
2 Large Onions - quartered
2 Granny Smith Apples - cored and each cut into each pieces

Preparation:

Place all of the ingredients in large stockpot and bring it to a boil. Cover, turn heat down to simmer and allow to cook for 4-5 hours, until fat begins to pull away from the meat. Strain liquid to remove any solids and then skim off the fat. Reserve about 2 cups of juice to drizzle over meat and vegetables (see below).

To trim the meat: Place on a large dish and, using two forks, pull the fat away from the meat and discard (there will be a lot of fat!). Cut thinly on the diagonal and serve with:

Serve with baby Roasted Red Potatoes and this recipe for:

Sauteed Cabbage with Apples and Onions
Serves Six

Ingredients:

2 tbsp. unsalted butter
1 large apple - peeled, cored and cubed (about 1 cup)
1 medium onion - diced
1 small head cabbage - cored and coarsely chopped (remove tough outer leaves)
¾ cup apple juice
dash ground allspice
course kosher or sea salt
freshly ground pepper

1 tbsp. caraway seeds (optional)

Preparation

In large sauté pan, melt butter over medium heat and add onion and apple. Saute until softened - about 3-4 minutes. Add the rest of the ingredients, cover and cook over medium heat for about 10 minutes - until cabbage is softened but not mushy. Sprinkle with caraway seeds (if desired) and serve hot.

[crabbycakes]

Thanks, Suzy,
Sounds great! Crockpots are great for this, as you say.

[Lynan]

Yes Suzy, your recipe sounds wonderful.
I still mostly cook my corned beef the old fashioned English way with vinegar, golden syrup, aromatics, etc. Then I use the cooking liquid to make mustard sauce. Will be nice to do your version for a change. Cajun spices huh? Will get me some brisket this week!!