LOCAL, PASTURE RAISED, 100% GRASS FED
These are big and juicy and won't last long. Beef brisket is the cut you want for dry-rubbing and slow roasting to make the world's best beef barbecue or Corned Beef. **See Recipe Below**
Coon Rock Farm, Hillsborough NC
Farmhouse Chef Jamie’s Corned Beef Recipe
This recipe is for a nitrate free version of corned beef so the finished product won’t be as pink as a store-bought version but it will be just as delicious AND chemical free! Also, note that the brining process takes 5 to 7 days so, get a head start the week before St. Patrick’s Day. The recipe seems complicated because it has multiple steps but it is actually pretty simple and doesn’t take much active kitchen time.
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon red pepper flakes
1 tablespoon allspice berries
1 tablespoon whole cloves
3/4 gallon water
1 cup pickling salt or kosher salt
½ cup brown sugar
2 tablespoon pickling spice blend
3 crushed garlic cloves
1 cinnamon stick
1 bay leaf
½ teaspoon ground ginger
3 to 5 pound beef brisket
2 tablespoons pickling spice blend
1 onion, roughly chopped
1 head cabbage, quartered broken apart
Combine all of the pickling spice ingredients in a small bowl. Store in an airtight container. You will have more than you need for this corned beef so save the rest to use later.
Combine all of the ingredients for the brine into a medium sized metal pot and bring to a boil. Once it boils, take it off the heat and let it cool completely.
Put the brisket and fully cooled brine into a container that is large enough to hold the meat fully submerged in the brine. Place in the refrigerator for 5 to 7 days. Make sure to check and flip the meat once a day to make sure it's still covered with the brine. By the end, a lot of the brine will have been absorbed by the meat.
When you are ready to cook, preheat your oven to 350 degrees. Take the brisket out and rinse well with cold water. Place the brisket in a deep roasting pan with water to cover the meat, sprinkle the onion and 2 tablespoons of pickling spice over the beef. Cover tightly and place in the oven.
After 2 hours, uncover pan and add the cabbage around the edges of the beef. Recover and cook for 30 minutes. Then, remove the cover and cook for final 30 minutes uncovered. Your total roasting time should be 3 hours. If you want a crispier edge, cook under broiler on high at the very end for 2 to 3 minutes.
Serve warm with the roasted cabbage and a side