Home-Corned Beef with Vegetables
Why This Recipe Works
Making corned beef at home is actually quite simple. We soaked a flat-cut brisket for six days in a brine made with both table and pink curing salt and flavored with sugar, whole spices, and garlic. After the soak, the seasoning had penetrated to the core of the meat.
To break down the brisket’s abundant collagen, we gently simmered the meat in a low oven, adding carrots, potatoes, and cabbage—classic corned beef accompaniments—to the pot while the meat rested so that they simmered briefly in the seasoned cooking liquid.