Recipe

Smoky Corned Beef and Cabbage

Smoky Corned Beef and Cabbage
Smoky Corned Beef and Cabbage

Commercially-cured corned beef can sometimes be more salty than flavorful. Powerful Pickling Spice Seasoning and Applewood Smoked Sea Salt pack a ton of natural flavor into this favorite meal and make it easy to do from scratch! By making your own brine you can avoid additives and take all the credit for the outstanding, smoky flavor!

  • 60 minutes+
  • Main Dishes
  • St. Patrick's Day Recipes

Availability: In stock

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Ingredients

From The Spice & Tea Exchange®
4 TBS Pickling Spice Seasoning, divided
4 TBS Applewood Smoked Sea Salt, divided
1 TBS Onion Obsession Spice Blend

From the Grocer
1½ cup kosher salt
½ cup brown sugar
1 pound ice
4-5lb beef brisket
2 gallon zip-top bag
1 head cabbage, cut into thick wedges
4 carrots, cut into segments
4 potatoes, halved
 

Preparation

CRUSH 3 TBS of Pickling Spice Seasoning and add to a large pot with 12 cups of water, 3½ TBS Applewood Smoked Sea Salt, kosher salt, and brown sugar.
STIR. Heat to boil. Once a full boil is reached, remove from heat and add ice. Chill to at least 45°F. Trim excess fat from brisket.
PLACE a 2 gallon zip-top bag in a large leak-proof container. Put brisket and chilled brine into bag and seal, squeezing out air.
REFRIGERATE 5-7 days, flipping brisket once a day.
RINSE brisket thoroughly. In large pot, cover brisket with 1-inch of water. Add remaining (1 TBS) crushed Pickling Spice Seasoning and heat to simmer.
SIMMER 3-4 hrs until meat is fork-tender. Remove beef and keep warm. Add Onion Obsession Spice Blend and remaining Applewood Smoked Sea Salt (½ TBS) to cooking liquid along with vegetables.
SIMMER until potatoes are done, about 20 mins.
SLICE corned beef across the grain and serve!

Yield: 8 servings
Total Time: 1 week
Prep: 20 mins
Cook: 4 hrs 30 mins