Boiled Corned Beef

Chef's notes:

One of the simplest and too the most traditional methods of preparing corned beef is to boil it. In that location are a few ways to boil corned beefiness and there are many things to boil it with. Perhaps the most common things with which to boil corned beef are cabbage, carrots, and potatoes. Which is how my Mom taught me to cook Corned Beef. Information technology'south basically a variation of the New England boiled dinner. The vegetables melt much quicker than the corned beef and therefore often come up out over-cooked and mushy. To eliminate this potential trouble you could effort cooking them separately. Of grade, cooking the vegetables in the corned beef broth besides adds a lot of flavour to them so you may want to consider cooking them with the broth. And then in guild to avoid over-cooking just add them towards the end of cooking. The last hour should exist sufficient.

Ingredients

  • iv pounds corned beef brisket
  • 2 Tbsp pickling spice
  • Apricot coat
  • Water to cover

Boiled Corned Beef Brisket Recipe, Boiled with Pickling Spices and Glazed with Spiced Apricot Preserves

  1. Buy some corned beef or make it yourself. Corned beef is rather plentiful nigh the end of wintertime and the kickoff of spring. You may not be able to find it as easily as the year drags on. And since I really love corned beef and like to cook it at strange times of the year, I started making my own. In the commodity How to Corn Beefiness, you lot will learn how to corn a beefiness brisket from scratch (if yous are so inclined).
  2. Put the corned beef in a large pot. Remove the corned beef from the packaging and drain the juices. Lay it in the bottom of a large metal pot and cover with about iii–4 inches of cold water. Add the seasoning packets information technology came with or if it didn't come up with any, use the pickling spice mixture I depict in the right sidebar. Identify the pot on the stove over medium-high heat and put the lid on.
  3. Boil the corned beef. One time the pot achieves a boil, you lot can reduce the heat to below medium so that the boil is very gentle, well-nigh a simmer. We want to melt the corned beefiness gently, not boil the crap out of information technology. Afterwards an hour and a one-half of gently humid, check the internal temperature of the corned beef using a digital thermometer. It should read 180–185 degrees F. Remove the pot from the stove and allow the meat rest in the broth and juices for one hour.
  4. After boiling yous may desire to glaze the corned beef. Wait until the meat has rested for the total hour before moving onto this step. First, preheat the oven to 450 degrees. Then place the corned beef on a roasting pan or rack and cover it with the glaze. The recipe for my glaze is up and to the right. Pop the corned beefiness into the oven for a few minutes until the coat caramelizes and becomes all tasty. Remove from oven and permit information technology sit for x minutes. Slice thinly and serve with mustard.

Tips & Tricks

  • Making your own corned beef is simple, simply it takes a long time (7–10 days). You lot may prefer to purchase yours from the store.
  • Some stores volition steeply discount corned beef afterward Saint Patrick's Day to get rid of their stock. Have reward of this deal. Corned beef for Easter dinner?
  • The seasoning packets that come up with the corned beefiness are of varying quality. This is why I always brand my own loftier-quality mixture. The recipe for my pickling spice is up and to the right.
  • If for some reason yous don't want to glaze your corned beef, just skip that step. Piece it thinly after resting it for an hour and serve with mustard or horseradish.
  • Leftover corned beefiness is never a bad matter—so buy actress.

Pickling Spice Recipe

  • ½ tsp blackness peppercorns
  • ½ tsp allspice berries
  • ½ tsp mustard seed
  • ½ tsp coriander seed
  • ½ tsp whole cloves
  • 2 bay leaves
  • two stale chili peppers
  • pinch of cinnamon (optional)
  • pinch of cardamom (optional)

Apricot Glaze Recipe

  • 1 loving cup apricot preserves
  • 2 Tbsp grainy mustard
  • one tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp basis ginger