House cured and braised corned beef and cabbage
Binging with Babish · ♥ 33.5K likes · 1.2M views · 6 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb brisket
- ½ cup kosher salt
- 8 cups distilled water
Combine the kosher salt and distilled water in a large non-reactive container.
- 1 tsp Prague powder #1
Add the Prague powder #1, scaled to the water and the meat with a curing calculator.
- ¼ cup pickling spices
- 1 tbsp black peppercorns
- 1 tbsp juniper berries
- 1 tbsp mustard seeds
- 1 tbsp allspice berries
- 1 stick cinnamon
Add a quarter cup of pickling spices, or a tablespoon each of black peppercorns, juniper berries, mustard seeds and allspice berries plus a cinnamon stick.
- 2 whole bay leaves
- ¼ cup brown sugar
- 6 whole cardamom pods
- 2 whole crushed dried chilies
Add the crumbled bay leaves, brown sugar, and optionally the cardamom pods and crushed dried chilies.
Whisk until the sugar and salt fully dissolve, lower in the brisket, cover and refrigerate five to 10 days depending on the brine's salinity and the meat's thickness.
Or, for a semi-submerged braise: lay the quartered onion down as a platform in the pot.
- 1 whole onion
- ¼ cup pickling spices
- 3 cloves garlic
Add a quarter cup of pickling spices and the crushed garlic, and nestle the beef fat cap side down on the onions.
Add beef stock, and optionally a bottle of Irish stout, until it almost covers the beef, leaving the top exposed to brown.
Halfway through, flip the beef so the fat cap browns for the remaining one to two hours.
It is done when the fat cap is browned and a paring knife passes through with little resistance.
Cool to room temperature, or chill overnight for easier slicing and deeper flavour.
Why chill it overnight
- 1 head green cabbage
- tri-colored carrots
- miniature waxy potatoes
Quarter the cabbage keeping the root, peel and cut the carrots into stew sized pieces, and prepare the potatoes.
Bring the braising liquid back to a simmer, skim the fat, and cook the cabbage and carrots in it about 20 minutes, covered so any that do not fit steam.
Sour cream and horseradish sauce
- 1 cup sour cream
- 2 tbsp horseradish
- 2 tbsp chopped chives
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
Mix the sour cream, horseradish, chives, dill and parsley for the sauce.
- kosher salt
- freshly ground black pepper
- whole grain mustard
Season the sauce with kosher salt, black pepper and a squeeze of whole grain mustard.
Lay the sliced beef on the vegetables, cover and simmer five to 10 minutes until heated through.
- flaky finishing salt
Plate up, garnish with chopped chives and the stewed onions, ladle over extra braising liquid, and finish with flaky salt and black pepper.