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Homemade Corned Beef

  • 3-5 pounds beef brisket
  • 5 tablespoons Penzey’s Corned Beef Spices (brown and yellow mustard seed, coriander, allspice, cracked cassia, dill seed, bay leaves, clove, ginger, juniper berries, mace, cardamom, red peppers)
  • Salt brine (dissolve 1/2 c salt in 2 quarts water)
  1. Combine ingredients in a large freezer (or brining) bag.  Brine in refrigerator for 5-7 days turning bag daily.
  2. To prepare, place corned beef in a large stock pot and completely submerge in water.  Make sure the pot is large enough to hold not only the beef but also the carrots and potatoes you will add later. Bring to a boil and cover. Simmer for 1-3 hours (depending on the size of the cut).

Colcannon Recipe

adapted from House of Annie blog. Makes six to eight servings

  • 6-8 large Yukon Gold potatoes, not peeled, halved and then quartered
  • 3-5 large carrots, scrubbed but not peeled, cut into thirds, with the top third halved
  • 1 small head cabbage, cored (taking off thicker parts of the leaves near the core) and cut to 1/2 strips
  • 1/2 cup milk
  • about 8 tablespoons butter
  • salt and pepper to taste
  1. About 30 minutes before corned beef is done, add potatoes in the corned beef broth.
  2. About 15 minutes before corned beef is done, add carrots.
  3. While potatoes are boiling, heat a large saute pan over medium heat.  Add 4 tbs butter.
  4. Once butter has melted, add cabbage. Season with salt and pepper.
  5. Saute the cabbage until soft and browned in the pan.
  6. When carrots are tender but not soft, remove from water, place in a bowl with melted butter and set aside.
  7. When potatoes are tender, remove from water and place into a large bowl with 2 tbs butter. Mash the potatoes lightly with a masher or a mix n’ chop.
  8. Add 2 tbs butter and 1/2 cup scalded milk to saute pan and deglaze over low heat.
  9. Add cabbage to potatoes along with milk and butter from the saute pan. Salt and pepper to taste.  Combine lightly.
  10. Serve with corned beef (sliced cross grain), carrots and colcannon.

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  1. I have to try this, Meems! I made corned beef the other night but just boiled/steamed all the veggies. This looks much better.

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