Grass Fed Beef Brisket: A Traditional Corned Beef Recipe

This Saint Patrick’s Day, honor the American-Irish tradition and try a traditional corned beef dish, made from grass fed beef brisket.

The beef was very tender with a bit of sturdy texture, and had a deeply earthy beef flavor lightly punctuated with notes of peppercorn, garlic, and coriander.

Recipe and method inspired from Cook’s Illustrated.

INGREDIENTS

  • 1 Saint John’s organic grass fed beef brisket

  • ¾ cup salt

  • ½ cup sugar

  • 3 bay leaves

  • 6 cloves garlic

  • 1 Tbsp black peppercorns

  • 2 Tbsp pickling spice

METHOD

  1. Dissolve salt and sugar in water.

  2. Add brisket, aromatics, and brine to a large glass container and seal with a lid. Refrigerate for 6 days.

  3. Preheat oven to 275 degrees.

  4. Remove brisket from brine, rinse, and pat dry. Add to a dutch oven and cover with fresh water.

  5. Bring water to a simmer over high heat, cover, and add to oven for 2-3 hours or until very tender. My 3 lb brisket took 3 hours to become fork tender. Start at 2 hours and check in 20 minute increments thereafter.

  6. Remove brisket from dutch oven and slice against the grain into ¼-inch thick slices.

  7. Serve hot with boiled carrots and potatoes. Enjoy!