Go Back Email Link
Print

Cowboy Corned Beef

Prep Time 20 minutes
Total Time 5 days 4 hours 20 minutes
Servings 6 to 8

Ingredients

  • 1 dried ancho chili optional
  • 1 dried guajillo chili optional
  • 2 cinnamon sticks crumbled
  • 4 bay leaves
  • 3 tablespoons whole peppercorns
  • 2 tablespoons mustard seeds
  • 1 tablespoon whole cloves
  • 1 14.9 oz can dark beer such as Guinness
  • 1 cup light brown sugar
  • ¾ cup pickling/curing salt
  • 3 teaspoons kosher salt
  • 1 tablespoon coriander powder
  • 1 tablespoon allspice
  • 1 teaspoon ginger
  • 1 gallon water
  • 1 tablespoon table salt
  • 1 5-6 lb. brisket flat
  • 1 32 oz carton unsalted beef broth
  • 1 head green cabbage cut into large chunks
  • 1 ⅕ lbs. small red potatoes

Instructions

  • In a medium cast iron skillet over medium heat, add the chilis, cinnamon sticks, bay leaves, peppercorns, mustard seed and cloves. Toast just until they become fragrant, stirring occasionally, about 3 to 4 minutes.
  • Remove the spices and crush finely with a rolling pin.
  • For the brine: In a large mixing bowl whisk together the the beer, brown sugar, pickling salt, kosher salt, coriander powder, allspice, ginger and water.
  • Whisk in the toasted spices, all but ⅓ cup which will be reserved for later.
  • Pour half the brine mixture into a large casserole dish. Add the brisket and pour the remaining brine mixture over top. Cover and place in the icebox for 5 days. Flip the meat over once a day and stir the brine solution.
  • Remove the brisket from the icebox and rinse with water.
  • Fill a large stock pot half full with water and bring to a simmer over medium-high heat. Add the table salt and the reserved toasted spices. Add the brisket to the pot. Be sure that there is enough water to cover the brisket by about 3 inches.
  • Cover and simmer over medium heat for 2 hours. Remove and place in a large Dutch oven or casserole dish. Add the beef broth, cabbage and potatoes. Cover and bake at 375 degrees F. for about 2 hours, or until fork tender.
  • Remove the brisket and let cool slightly. Cut against the grain. Serve hot with cabbage and potatoes.