HOMEMADE IRISH CORNED BEEF AND VEGETABLES

Homemade Irish Corned Beef and Vegetables image

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Provided by Bruce Aidells

Categories Beer Potato High Fiber Dinner Brisket Spice Carrot Turnip Winter Brine Cabbage Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 24

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Ingredients

Brine:
6 cups water
2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1 1/2 tablespoons Insta Cure no. 1 (optional, See Note)
1/4 cup pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
Corned beef and vegetables:
1 12-ounce bottle Guinness stout or other stout or porter
4 bay leaves
1 tablespoon coriander seeds
2 whole allspice
1 dried chile de árbol (See Note), broken in half
12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
6 medium carrots, peeled
4 medium onions, peeled, halved through root ends
2 medium parsnips, peeled, cut into 2-inch lengths
1 2-pound head of cabbage, quartered
Horseradish Cream
Guinness Mustard
Special Equipment
Cheesecloth

Steps:

For brine:
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
For corned beef and vegetables:
Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
Do Ahead
Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.