Corned Beef and Cabbage

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Halal corned beef is very hard to find, so I decided to corn my own thanks to Mr Brown's recipe here. I also had trouble finding saltpeter but I just ordered it off Amazon. Once the brisket is done in the brine, I throw it into the pot but I OMIT the salt that this recipe calls for, since the meat just sat for 10 days in brine. The best corned beef ever.

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What do people do with the broth?

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The hardest part of this recipe was first finding salt petre. I was able to order it from my local pharmacy, just make sure you tell them you are cooking and not making bombs! Second was trying to keep the brine from leaking while it was in the fridge for ten days. Other than that it has been the best corned beef we have ever had. Not as salty as ones we have bought at the store but still loaded with flavor. We've had to make several due to family demand.

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Corned the beef according to the recipe with one exception--could not locate saltpeter, so used Morton's Tender Quick. The end product came out nice and pink, but pretty salty (the Tender Quick directions said to use a cup of the product, which I did, in addition to the salt required by the recipe. It's not unpalatably salty, but if I make it again I think I'll try a product called Insta Cure from www.sausagemaker.com. It only requires a teaspoon.

My biggest challenge with this recipe is trying to get the meat sliced really thin for Reuben sandwiches!!!

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I used packaged corned beef. Turned out really good and was easy to prepare.

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to think I could use this recipe in a crock pot. I used a packaged corned beef with seasoning packet and added the all spice, bay leaves pepper and only 1 tsp of kosher salt but still came out WAY too salty. My bad. I'll try it again the way Alton recommends.

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I used this recipe as a basis for my version of Corned Beef for our annual family St. Pat's celebration. I didn't have time to brine my own brisket, so I used several pre-packaged ones. I boiled the beef per the recipe in the spices (plus extra cinnamon, cloves, ginger, and nutmeg, the night before. I sealed the meat in zip lock bags in the fridge overnight, and also saved the water that I boiled it in. I baked the corned beef in a 300 degree oven for 3 hours with a brown sugar and maple syrup glaze. I skimmed the fat off the water and boiled the cabbage in it. It got many compliments from all 16 people at the feast.

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to the viewer who wanted a better horseradish recipe, this is mine, hope you like it: half of a small cup of sour ceam, 1 tablespoon creamy horseradish, a small sprinkle of lemon juice, tiny pinch of salt and some pepper, some chives or 1 inch of green part of scallion sliced into circles, mix and enjoy.

I make my corned beef from Round. There is point, cheapest, flat, good, and round, the best. Round is eye round, available all year. I do not brine myself; however, I use the spice packet included in the meat and add 2 large bay leaves and 1 tablespoon of pickling spice in a bouquet garni. I cook for 2 1/2 hours, add veggies, and cook an additional 1/2 to 1 hour. I hate green cabbage, I make my version of Alton's braised red cabbage on the side.

As a note: corned beef and cabbage is an American dish created by the Irish when they came to this country and were discriminated against and starving. They bought meat on the verge of going bad, pickled it and served it with cheap green cabbage.

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I brined the brisket per the directions and everyone that has tried it said it was the best corned beef they've ever had. I will never buy corned beef again. I cannot vouch for the second part of the recipe. I prefer to bake my corned beef so after brining I used my own recipe. I would recommend ordering the saltpetre on the web: pennherb.com, they also carry the juniper berries, which can be difficult to find also. It may take 10 days but believe me it was well worth it.

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A no-fail recipe!