Cooking Classics: Corned Beef

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Cooking Classics

The Technique

Corned Beef

Corned beef brisket may be prepared by using a variety of classic cooking methods ranging from braising & boiling to smoking. However, there are two important factors that should be considered. Time in advance will be necessary in order to brine the brisket for a more tender, flavorful & juicy cut of beef whilst the other is hitting the target temperature of at least 190 degrees & in fact, I prefer to take it to at least 200. Classic Corned Beef Brisket utilizes a braising technique. Once it has been brined, be certain to place it fat side up in the pan to further tenderize the cut during the cooking procedure. Learn how to make this very traditional spring recipe icon in your very own kitchen.

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Classic Corned Beef Brisket

makes about 4 servings 

Placing the beef brisket in a brining solution & allowing it to refrigerate for 5 to 7 days is the first step in preparing this flavorful, traditional recipe. Be certain to allot the proper amount of time in advance in order to achieve the best, most accurate results.

Basic Brine
2 1/2 pound Beef Brisket
2 cups beef broth
2 cups water
2 Tbsp Corned Beef Pickling Spice Blend
2 pressed garlic cloves
Horseradish Mustard

Prepare the Basic Brine as directed. Place the beef brisket in a deep container. Pour the Basic Brine over the meat, then weight it down with something heavy such as a dinner plate making certain it is completely submerged. Cover tightly. Chill 5 to 7 days.

Preheat the oven to 350 degrees. Remove the brisket from the Basic Brine, discarding the brine. Rinse the beef under cool running water & place it in a 13 x 9 roasting pan. Combine the beef broth, the water, the Corned Beef Pickling Spice Blend & the garlic in a small bowl, then pour the mixture over & around the sides of the beef in the pan. Cover the pan tightly with heavy duty aluminum foil. Place the covered beef on to a half sheet pan. Braise 2 1/2 to 3 hours or until the beef reaches 200 degrees. Uncover & let stand 20 minutes. Gently brush away the whole spices from the surface. Transfer the corned beef to a cutting board & thinly slice using a freshly sharpened carving knife. Reserve the pan drippings, if desired, by pouring them through a fine wire mesh sieve. Discard the spices. Use the drippings to steam vegetables or prepare gravy. Serve the beef with the Horseradish Mustard.

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Basic Brine

makes about 2 quarts

1/2 cup plus 2 Tbsp kosher salt
3 Tbsp dark brown sugar
3 Tbsp Pickling Spice Blend
2 quarts water
2 cups ice cubes

Combine the salt, the brown sugar & the Corned Beef Pickling Spice Blend in a 3 1/2-quart saucepan. Add the water & bring to a boil over High heat. Cook 2 minutes or until the salt & the sugar dissolves. Remove from the heat. Add the ice cubes, stirring to melt. Chill until cold, about 1 hour. Use as directed according to specific recipe applications. 

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How To Make Classic Corned Beef Brisket

The Corned Beef Pickling Spice Blend offers bold & heightened flavor as well as good heat for this delicious version. Although the corned beef recipe is cooked without the addition of vegetables, be sure to drop in daily for new ways to prepare & serve the traditional accompaniments. 

Classic-Corned-Beef-Brisket-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

In order to prepare a Classic Corned Beef Brisket, time must be set aside in advance for the brining procedure. Submerging the beef brisket in a brining solution & allowing it to refrigerate for 5 to 7 days is the first step in preparing this flavorful, traditional recipe.
 Classic-Corned-Beef-Brisket-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

1a

Combine the salt, the brown sugar & the Corned Beef Pickling Spice Blend in a 3 1/2-quart saucepan. 

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1b

Add the water & bring to a boil over High heat. 

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1c

Cook 2 minutes or until the salt & the sugar dissolves. Remove from the heat. 

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1d

Add the ice cubes, stirring to melt. Chill until cold, about 1 hour. 

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No. 2

Place the beef brisket in a deep container. 

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2a 

Pour the Basic Brine over the meat, then weight it down with something heavy such as a dinner plate making certain it is completely submerged. Cover tightly. Chill 5 to 7 days. 

Classic-Corned-Beef-Brisket-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

Preheat the oven to 350 degrees. Remove the brisket from the Basic Brine, discarding the brine. Rinse the beef under cool running water & place it in a 13 x 9 roasting pan. 

Classic-Corned-Beef-Brisket-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

3a

Combine the beef broth, the water, the Corned Beef Pickling Spice Blend & the garlic in a small bowl, then pour the mixture over & around the sides of the beef in the pan. Cover the pan tightly with heavy duty aluminum foil. Place the covered beef on to a half sheet pan. 

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No. 4

Braise 2 1/2 to 3 hours or until the beef reaches 200 degrees. Uncover & let stand 20 minutes. Gently brush away the whole spices from the surface. Transfer the corned beef to a cutting board & thinly slice using a freshly sharpened carving knife. Reserve the pan drippings, if desired, by pouring them through a fine wire mesh sieve. Discard the spices. Use the drippings to steam vegetables or prepare gravy. Serve the beef with the Horseradish Mustard.    

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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