Make Corned Beef: The Coffee Chef Way
Bryan-David Scott
Retired Michelin-Reviewed Chef | Writer | AI-Human Relationship Expert | Viennese Coffee & Estate Tea Specialist | R&D Leader | Ghost Writer | Founder & Host of Caffeinated Motivation
I grew up in the East Bay of San Francisco with an Irish Mom that rocked a corned beef brisket year-round. I loved having it for dinner, and the dishes she created -- hash, sandwiches, potato cakes with succulent slices of corned beef on top -- I love you, Mama!
Over the years, I've bought my share of corned beef briskets, but making my own was one of the best decisions. This is how I make it:
Certainly! Making your own corned beef brisket at home can be a rewarding process. Here's a simple recipe for you:
Ingredients:
- 1 whole beef brisket (about 5-6 pounds)
- 1 cup kosher salt
- 1/3 cup of Cup Of Luxury Black Label coffee, ground fine
- 1/2 cup Wholesome Sweet's sucanat
- 2 tablespoons whole coriander seeds
- 2 tablespoons whole mustard seeds
- 1 tablespoon pan roasted black peppercorns
- 2 cloves of garlic, minced
- 1 tablespoon thyme
- 1 teaspoon smoked Hungarian paprika
- 1 teaspoon ground ginger
- 1 gallon water
Instructions:
1. Prepare Brisket:
- Rinse the brisket under cold water and pat it dry with paper towels.
2. Brine Preparation:
- In a large pot, combine water, kosher salt, brown sugar, coriander seeds, mustard seeds, peppercorns, minced garlic, bay leaves, thyme, paprika, ground ginger, crushed cinnamon stick, allspice berries, and ground cloves.
- Bring the brine to a simmer over medium heat, stirring until the salt and sugar are fully dissolved.
- Remove the pot from heat and let the brine cool completely.
3. Brining Process:
- Place the brisket in a large, food-grade plastic bag or a non-reactive container.
- Pour the cooled brine over the brisket, making sure it is fully submerged.
- Seal the bag or cover the container and refrigerate for 7 days, turning the brisket every day to ensure even curing.
4. Cooking:
- After the curing process is complete, remove the brisket from the brine, rinse it thoroughly under cold water, and pat it dry.
- You can either boil the brisket on the stovetop or cook it in a slow cooker. To boil, place the brisket in a large pot, cover it with water, and simmer for 3-4 hours or until tender. To use a slow cooker, place the brisket with enough water to cover and cook on low for 8-10 hours.
5. Serving:
- Once cooked, slice the corned beef against the grain for tender slices.
- Serve with your favorite sides like cabbage, potatoes, and carrots.
- Boar's Head Creamed Horseradish is a favorite.
What to do with the leftovers? One of my favorite dishes is good old fashioned corned beef hash made in a Lodge Cast Iron skillet.
领英推荐
Creating an award-winning corned beef hash involves combining flavors and textures to create a delightful dish. Here's a recipe that might just earn you some accolades:
Ingredients:
- 2 cups cooked and diced corned beef
- 4 cups cooked and diced potatoes
- 1 large white onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon smoked Hungarian paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Poached or fried eggs (optional, for serving)
Instructions:
1. Preparation:
- If you haven't cooked the corned beef and potatoes yet, start by preparing those ingredients.
2. Sauté Vegetables:
- In a large skillet over medium heat, melt butter and add olive oil.
- Add chopped onions and red bell pepper. Sauté until caramelized and softened, 5 minutes ish.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Corned Beef and Potatoes:
- Add the diced corned beef and potatoes to the skillet.
- Allow the mixture to cook without stirring too much, allowing the ingredients to crisp up and develop a golden brown color on the bottom. Stir occasionally.
4. Seasoning:
- Season the hash with salt, pepper, dried thyme, paprika, and cayenne pepper. Adjust the seasoning according to your taste preferences.
5. Crispiness:
- Allow the hash to cook for about 10-15 minutes, stirring occasionally to ensure even browning. The key is to let it get crispy without burning.
6. Serve:
- Once the corned beef hash is nicely browned and crispy, remove it from heat.
- Optionally, serve with poached or fried eggs on top for a classic presentation.
*** Adjust the ingredients and seasonings according to your preferences, and don't be afraid to get creative with additional herbs or spices.
Mark Kelly Daniel Davis Bobbie Kahara