Corned Beef and Cabbage

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We just cooked a butcher's brisket Alton's way. It was delicious! But potatoes don't take 30 minutes to cook, so we had mushy potatoes. The other vegetables were perfect.

Next year I'll do the whole thing - I've never corned a beef, but since Alton says I can, I will!

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I was a little nervous making this as I have never had corned beef and cabbage and wasn't sure if my family would like it. This was wonderful! After having made it for the first time tonight my husband requested we add it to the holiday line up. I had tried a sample of corned beef at Costco and thought I wasn't going to like this one because Costco's was really salty, not the case with AB's!

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I too think this recipie is the BEST. Thanks again Alton.

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This is the best corned beef recipe! I can never find juniper berries, so I just throw in a shot of gin. I also omit the saltpeter - we don't need our corned beef to be bright red. I make a loaf of homemade rye bread to go with this for the best sandwiches, and use the leftovers to make red flannel hash. My husband has been asking me to make this since August - once we get the wood stove going I'll put it together.

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Very Tasty ! The best one I've made.

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I love this recipe, but have made changes. The juniper berries aren’t easily available so I omit them. I substitute the saltpeter with pink curing salt (ordered online and it works just fine. I've corned the beef with all of the ingredients (minus the juniper berries, but I've also tried a few tablespoons of prepared pickling spice. This is equally as good. The meat is always grey after brining, but as soon as it starts to cook it turns into that wonderful pink color. Before boiling, I'll trim off a lot of the fat, leaving just enough for flavor. I omit the extra salt but add 1-2 tsp of mustard seeds, then boil the corned beef for 4 1/2 hours. I also cook the cabbage 5 min. less than the recipe says to do. I remove the corned beef to a cutting board and slice it against the grain with an electric knife into 3/4"-1" slices. Then serve it with a few slices of the beef in the bottom of a bowl and ladle some of the chunky vegetables and broth over the top and eat it like a soup.

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This might seem like a dumb question, but I am new to this. I normally buy the pre-corned beef. Is it really safe to eat meat that's been sitting in the fridge for 10 days? I'm at the end of the 10 days and the meat just doesn't look so good. Is this normal?

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I love brining my own. MUCH better than the day-glo pink supermarket version.

Cook at least 3 hours -- if you can pick it up with a skewer,without the meat sliding right off, it's not done.

I use rutabagas, parsnips, turnip in addition to carrots, cabbage, and potatoes.

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This is by far the best corned beef ever. It's my third time making it and it gets better each year. I order a custom cut brisket from the butcher-point cut, not flat-and let the brine do the rest. My father-in-law summed it up nicely, "really F'n good". Even my co-worker who said she hates corned beef is now singing a different tune. I will never go back to store bought pre-corned beef again. And the reuben sandwiches made with the leftovers and homemade 1000 island dressing-just awesome!!

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Excellent, was told by my guests that this was the best corned beef they had ever eaten.