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Crockpot Corned Beef and Cabbage

Brine from Ruhlman

Ingredients

To cure the beef:

  • 1 ½ teaspoons black peppercorns
  • 1 ½ teaspoons mustard seeds
  • 1 ½ teaspoons coriander seeds
  • 1 ½ teaspoons red pepper flakes
  • 1 teaspoon allspice berries
  • 1 teaspoon ground mace
  • 1 small cinnamon stick crushed or broken into pieces
  • 1 bay leaf crumbled
  • 1 ½ teaspoons whole cloves
  • 1 teaspoon ground ginger
  • 1 ½ cups kosher salt
  • ½ cup sugar
  • 3 cloves garlic minced
  • 1 5- pound beef brisket

To cook the beef:

  • 3 carrots peeled and cut into bite-size pieces
  • 1 onion cut into large chunks
  • 2 large potatoes cut into bite-size pieces
  • 2 teaspoons dried thyme
  • 1 head savoy cabbage cut into wedges
  • mustard for serving

Instructions

  1. To cure the beef:
  2. Put black peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board. Combine with red pepper flakes, allspice berries, mace, cinnamon stick, bay leaf, cloves, and ginger.
  3. In a pot large enough to hold the brisket, combine one gallon of water, kosher salt, sugar, and half of the spice mixture. (Store the other half in an airtight container for when you actually cook the beef.)
  4. Bring to a simmer, stirring until salt and sugar is completely dissolved. Remove from heat and cool to room temperature, then refrigerate until cold.
  5. Once cold, place brisket in brine, cover tightly, and refrigerate for 5 days.

To cook the corned beef:

  1. Place carrots, onion, and potatoes in the bottom of a crockpot. Sprinkle with thyme.
  2. Remove brisket from the brine and rinse thoroughly. Place on top of the veggies and sprinkle the remaining pickling spice (the spice mixture you had left over). Add enough water to just about cover the meat. Cook on low for 8 hours.
  3. After 8 hours, place the cabbage wedges on top of the meat and cook another 45 minutes or until the cabbage is tender.
  4. Slice the corned beef and serve with the vegetables and mustard.