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recipe_361_7685339
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!
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!
4 Tbsp. Pickling Spice Seasoning , divided
4 Tbsp. Applewood Smoked Sea Salt , divided
1 Tbsp. Onion Obsession Spice Blend
4 Tbsp. Applewood Smoked Sea Salt , divided
1 Tbsp. Onion Obsession Spice Blend
1 ½ 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
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
Prep Time
20 mins.
Total Time
1 week
Cook Time
4 hrs 30 mins.
Yield
8 servings
CRUSH 3 Tbsp. of Pickling Spice Seasoning and add to a large pot with 12 cups of water, 3½ Tbsp. 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 Tbsp.) 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 Tbsp.) to cooking liquid along with vegetables.
SIMMER until potatoes are done, about 20 mins.
SLICE corned beef across the grain and serve!
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 Tbsp.) 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 Tbsp.) to cooking liquid along with vegetables.
SIMMER until potatoes are done, about 20 mins.
SLICE corned beef across the grain and serve!
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