Corned Beef

also called corned beef brisket · salt beef · boiled beef · corn beef · brined brisket

The table

4 L(1 gal, cold)waterstir the brinebrine 5 days, turn dailyrinse, soak 2 hrsimmer 3 hr 30 min with the aromaticsrest 20 min, slice across the grain
200 g(1 cup Diamond Crystal)kosher salt
100 g(1/2 cup packed)dark brown sugar
25 g(5 tsp; cure #1, the same as the pastrami)pink curing salt
4 Tbspickling spice
10 cloves(crushed)garlic
5 lb(2.3 kg, flat cut, fat cap left on)beef brisket
4 L(1 gal, changed once)cold water
4 Lwater
1 large(halved)yellow onion
2carrots
2 ribscelery
2bay leaves
1 tspblack peppercorns
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1stir the brine

2brine 5 days, turn daily

goes in with what step 1 made

3rinse, soak 2 hr

goes in with what step 2 made

4simmer 3 hr 30 min with the aromatics

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 days 5 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 5 days 5 hr.

  1. stir the brine

    not timedfrom the start

  2. brine 5 days, turn daily

    5 dayswalk awayfrom the start

  3. rinse, soak 2 hr

    2 hrwalk away5 days in

  4. simmer 3 hr 30 min with the aromatics

    3 hr 30 minwalk away5 days 2 hr in

  5. rest 20 min, slice across the grain

    20 minwalk away5 days 5 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need non-reactive tub

Goes with

See how it is written
>> title: Corned Beef
>> category: Stews & Braises
>> tags: beef, cured, brisket, simmer, deli
>> counters: Deli
>> aka: corned beef brisket, salt beef, boiled beef, corn beef, brined brisket
>> pairs-with: pastrami, sauerkraut, russian-dressing, deli-rye-bread
>> servings: 8
>> time: 5 days 5 hr 50 min
>> step.1: stir the brine
>> step.2: brine 5 days, turn daily
>> step.3: rinse, soak 2 hr
>> step.4: simmer 3 hr 30 min with the aromatics
>> step.5: rest 20 min, slice across the grain

Stir @water{4%L}(1 gal, cold), @kosher salt{200%g}(1 cup Diamond Crystal), @dark brown sugar{100%g}(1/2 cup packed), @pink curing salt{25%g}(5 tsp; cure #1, the same as the pastrami), @pickling spice{4%Tbs} and @garlic{10%cloves}(crushed) until the salt and sugar have gone. This is the same brine the pastrami goes into, ingredient for ingredient — the two meats are one cure and two finishes, and everything that makes them different happens after step three.

Submerge @beef brisket{5%lb}(2.3 kg, flat cut, fat cap left on) in @&(~1)brine{} in a #non-reactive tub{}, weight it under the surface, and ~brine{5%days} in the fridge, turning it over once a day. "Corned" is the coarse grains of salt, not the vegetable.

Rinse @&(~1)cured brisket{} and ~soak{2%hr} in @cold water{4%L}(1 gal, changed once). Fry a coin to taste: at this point salt can still be taken out, and after the pot goes on it cannot.

Simmer @&(~1)soaked brisket{} for ~simmer{3%hr}, then a further ~simmer{30%min}, barely covered in @water{4%L} with @yellow onion{1%large}(halved), @carrots{2}, @celery{2%ribs}, @bay leaves{2} and @black peppercorns{1%tsp}. Keep it at a shiver — a rolling boil squeezes brisket into string. It is done when a skewer goes in and comes out without lifting the meat.

Lift @&(~1)brisket{} out of its liquid, ~rest{20%min} under foil, and carve it across the grain, which turns ninety degrees partway along the flat. Warm, on rye with mustard; cold, sliced thin for a Reuben with kraut and Russian dressing griddled between two slices.