Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day Recipe | Recipe Cart | Recipe Cart

Name: Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day Recipe | Recipe Cart | Recipe Cart
Ingredients: 1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds; 100 grams/3 1/2 ounces (about 3/4 cup) Diamond Crystal kosher salt; 10 grams/.325 ounces (about 1 1/2 teaspoons) of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter; 30 grams/1 ounce (about 2 tablespoons) packed brown sugar; 2 tablespoons whole black peppercorns; 2 tablespoons yellow mustard seeds; 2 tablespoons whole coriander seeds; 1 tablespoon allspice berries; 6 whole cloves; 1 tablespoon ground ginger; 6 bay leaves, roughly torn; 2 pounds carrots, peeled and roughly chopped; 2 pounds russet potatoes, peeled and roughly diced; 1 whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)

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For the best corned beef, cure your brisket at home with a mix of curing salt and spices.

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Ingredients

1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds
100 grams/3 1/2 ounces (about 3/4 cup) Diamond Crystal kosher salt
10 grams/.325 ounces (about 1 1/2 teaspoons) of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter
30 grams/1 ounce (about 2 tablespoons) packed brown sugar
2 tablespoons whole black peppercorns
2 tablespoons yellow mustard seeds
2 tablespoons whole coriander seeds
1 tablespoon allspice berries
6 whole cloves
1 tablespoon ground ginger
6 bay leaves, roughly torn
2 pounds carrots, peeled and roughly chopped
2 pounds russet potatoes, peeled and roughly diced
1 whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)