Rachael Ray: Corned Beef Recipe with Homemade Pickling Spice Blend

Rachael Ray: St. Patrick’s Day Recipe

St. Patrick’s Day comes around every year on March 17. The traditional meal is Corned Beef, and that’s what Rachael Ray made to help you get in the mood. Maybe you don’t want to buy a package this year and would prefer to try making it yourself at home. As long as you have a few days to prepare it in advance, you should have delicious results.

Rachael said that Corned Beef is really pickled beef, and the color comes from pink salt, which can be found online or in spice markets. Your butcher may even sell it.

Rachael Ray: Pickling Spice Blend

Rachael Ray: Corned Beef Recipe with Homemade Pickling Spice Blend

Rachael Ray’s Corned Beef Recipe will make the perfect main course for your St. Patrick’s Day menu, and she shared her homemade pickling spice blend.

To make your own Pickling Spice, you will just need some of your dry herbs and spices. Rachael uses crumbled dry bay leaf, juniper berries for a woodsy flavor, whole allspice berries, dried thyme, coriander, and mustard seed with peppercorns. If you’d prefer, you can buy a premixed blend from the store.

Rachael Ray: Corned Beef Recipe Ingredients

  • 1 trimmed 5-lb Brisket
  • 4 quarts Water
  • 1 cup dark Brown Sugar
  • 1/4 cup Pickling Spice Blend
  • 1 quart Chicken Stock
  • 4 ribs chopped Celery
  • 1 wedged Cabbage
  • 1/2 lb Kosher Salt
  • 2 tbsp Pink Curing Salt
  • 4 cloves crushed Garlic
  • 2 chopped Carrots
  • 2 or 3 quartered Onions
  • Marble Rye Bread
  • Brown Mustard

Rachael Ray: Corned Beef Recipe Directions

  1. Pat meat dry. Pierce it all over with a skewer or the tip of a knife.
  2. Boil one quart of water with pickling spices, sugar, pink salt, and salt.
  3. Stir to dissolve sugar and salts into the liquid and let cool.
  4. Combine cooled brine with three quarts of water in a two-gallon plastic bag.
  5. Add meat. Remove air from the bag and seal it.
  6. Place on a tray in the fridge and weight it so it remains submerged.
  7. Brine the meat for five days, turning once daily.
  8. Take meat out of brining liquid and pat it dry.
  9. Transfer it to a dutch oven with chicken stock and add water so meat is covered by about one inch.
  10. Mix in celery, onions, and carrots.
  11. Bring to boiling.
  12. Cover, reduce to low, and simmer for two hours.
  13. Add cabbage to simmer for about 35 minutes.
  14. Transfer veggies to a platter.
  15. Slice meat and drizzle it with stock to keep it moist.
  16. Serve corned beef with bread and mustard.
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About the author

Pat Howard is a writer from St. Louis. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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