For a classic St. Patrick’s Day dinner, serve the corned beef with mashed potatoes and buttered cabbage. The thickness of your cut of beef will determine how long it needs to stay in the brine: A fat whole top round roast will take up to 2 weeks, but a relatively thin brisket will take only 4 days.
This recipe is excerpted from Beef.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is missing the key ingredient that will give the beef the traditional red colour: pink salt, curing salt, or Prague Powder #1. For this quantity of brine, you'd want about 5 teaspoons, as per Michael Ruhlman's "Charcuterie".
I made this with an 8 pound brisket. The only change I made was adding additional juniper berries, cardamom, etc., while cooking the beef. All fifteen of us agreed. It was the best corned beef we had ever had!
pb2000 I used your recipe for cooking the corned beef... it was tender and flavorful. I think the initial browning and the 30 minute bake was was a perfect idea. Boiled corned beef never tasted right to me.
not sure about the sugar in the brine but my traditional Jewish recipe says to brine in salt water at room temperature for at least 48 hours. The brine should be salty enough "to float a potato", and i've never used rump roast. Always a brisket and its wonderful.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.