Corned beef and cabbage is the quintessential meal for the American St. Patrick’s Day table. It’s also a perfect meal to make during the last few weeks of winter when there’s still a nip in the air. If you’ve never prepared a homemade corned beef, you may be surprised by how simple it is to make. Corned beef starts out as a brisket, then, over the course of several days, during the brining/curing process, it transforms into corned beef.
This Homemade Corned Beef recipe from David Lebovitz will get you excited to plate up a perfectly seasoned corned beef served with tender potatoes and carrots for St. Patrick’s Day. If you have leftovers, you’ll be equally excited to make deli-inspired Reuben sandwiches stacked high with corned beef and filled with sauerkraut, melted Swiss cheese, and Russian dressing. This homemade corned beef recipe calls for pink curing salt, which is what gives corned beef its distinct pink coloring.
If you do not have pink curing salt, you can still make corned beef. Tyler Florence’s Corned Beef and Cabbage recipe from Food Network is just as delicious without it. The brisket can be brined overnight or as long as 10 days. Watch the how-to video!
Whether you decide to make corned beef for a savory Sunday supper or in honor of the holiday, you can’t go wrong with this very special meal.