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Homemade Corned Beef with Vegetables


The brisket needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor. The brisket can be made without it, but the result won't be as intense.

  • Servings: 8

Source: Martha Stewart Living, March 2009


For the Brine

  • 2 quarts water
  • 1 cup coarse salt
  • 1 tablespoon pink curing salt
  • 1/2 cup sugar
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon mustard seeds, crushed
  • 1 teaspoon black peppercorns, crushed
  • 1 cinnamon stick, crushed
  • 4 dried bay leaves, crushed
  • 8 whole cloves

For the Corned Beef

  • 5 pounds flat-cut beef brisket
  • 1 medium onion, halved
  • 1 medium celery stalk, halved
  • 1 medium carrot, peeled, halved
  • 1 pound baby turnips, peeled, trimmed
  • 1 pound baby carrots, peeled, trimmed
  • 1 medium head cabbage, cut into 8 wedges
  • 1 pound small red potatoes
  • Dijon mustard, for serving


  1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.

  2. Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.

  3. Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.

  4. Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.

  5. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.

  6. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

Cook's Notes

On "Cooking School," Martha added 12 sprigs of fresh flat-leaf parsley. If you would like to use parsley, simply add it in step five along with the cabbage and potatoes. Pink curing salt develops flavor. The brisket can be made without it, but the result won’t be as intense.

Reviews Add a comment

  • Cybershaman
    1 DEC, 2013
    I made extra of the spice mixture one year. The following Thanksgiving and New Year holiday season I found it and used it as a potpourri! Just a tablespoon in a saucepan of simmering water will fill your house with a wonderful scent. Of course, it was delicious in its original intended use! :)
  • Julian
    23 JUL, 2013
    Would you recommend any bulk spices to have in your kitchen? I tend to have most of the popular ingredients needed for most of these recipes but my food seasoning selection is not up to par and so I was wondering if you recommend any spices to always have on hand for some of the more common recipes?
  • Cigarbat
    9 JUN, 2013
    Very good Recipe. One difference my grandmother did was to cook it in the oven at 225 for about an hour or more per pound. Be sure to cover the meat completely with water and put a lid on it. I'm not sure why, but it comes out much more tender than the crock pot. We always cook the veggies separately, using a few cups of the juice from the meat.