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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.

Source: Martha Stewart Living, March 2009


For the Brine

For the Corned Beef


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.

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How would you rate this recipe?
  • pita2wife
    19 NOV, 2017
    The process for corned beef is fine, much better than most of the packages I have purchased as ready to cook.
  • 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.

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