In the United States, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef was used as a substitute for bacon by Irishimmigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage,
Firstly this traditional Irish dish requires a little time, up to ten days to be precise.
Soak 3 to 5 pounds of brisket in the following:
water to cover
1-1/2 cups salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided:
2 tablespoons mustard seed
1 tablespoon whole allspice
2 teaspoons coriander seeds
2 whole cloves
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick (2 inches)
4 teaspoons pink curing salt
4 garlic cloves, minced
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped
Bring to the boil. Cool throughly.
Store in a dutch oven with tight lid or similar.
Keep in the fridge for up to ten days, turning occasionally.
Time to cook:
Rinse the meat throughly. Add enough water to cover and add remaining pickling spices, carrots and celery and simmer for 3 hours.
Now your corned beef is ready to serve!
Traditionally served with potatoes, butter cabbage with bacon and steamed carrots.