Corned Beef
Corned beef is a flavorful, salt-cured brisket that has been a staple of Irish-American St. Patrick’s Day celebrations for generations. Despite its name, “corned” refers to the coarse salt grains historically used to cure the meat, not actual corn. The slow-cooking process tenderizes the beef, resulting in a rich, savory dish with a slightly tangy and spiced flavor.
Curing your own corned beef can seem intimidating, so you can always buy pre-cured corned beef to make at home. At LifeSpice, we cured our own corned beef in a brine made with our own Corned Beef Brine seasoning. Once brined, our chefs cooked the corned beef brisket with peppercorns, mustard seeds, and our Awesome Anything seasoning. Check out some fun recipes to make with corned beef below!
Ingredients
- 5 lbs. Corned Beef Brisket, brined
- .5 tsp Yellow Mustard Seeds
- .5 tsp Black Mustard Seeds
- .5 tsp. Coriander Seeds
- 1 tsp. Black Peppercorns
- .5 tsp. Red Pepper Flakes
- 1-2 Tbs. Awesome Anything Seasoning
Method
- Preheat oven to 350°F. Place the corned beef in a Dutch oven or roasting pan.
- Add all seasonings and pour in about 1 inch of water.
- Cover (with foil if roasting pan) and cook in oven for about 3 1/2 – 4 hours.
- Add water if necessary to keep brisket covered. You’re looking for an internal temperature of 190-200°F.
- Place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. When ready to use, slice brisket across the grain.
Corned Beef Bao Buns
Recipe: Renan Lopes
Ingredients
Black Garlic miso aioli
- 15 grams Kewpie Mayo
- 25 grams Black Garlic Miso Seasoning
- 3 grams Lemon Juice
- .35 grams Black Pepper
- .25 grams Kosher Salt
- 1 Lemon, zested
Pickled Red Cabbage
- 1 Cabbage, red
- 3 Tbs. Sugar
- 1 Tbs. Salt
- 1 cup Water
- .5 cup White Wine Vinegar
Bao Bun
- 3 Bao Buns, frozen
- 20 grams Black Garlic Miso Aioli
- 3 slices of Corned Beef
- 20 grams Pickled Red Cabbage
Method
Black Garlic miso aioli
- Combine all ingredients in a small bowl and mix well.
Pickled Red Cabbage
- Add water, vinegar, salt and sugar to a pot and bring to a boil.
- Slice cabbage thinly and place in a heat-safe bowl. Add hot liquid, mix, and store in the fridge overnight.
Bao Bun
- In a steamer, steam Bao for 4 minutes. Add aioli, cabbage, and warmed corned beef to the bun, and serve immediately!
Awesome Corned Beef Mash & Hash
Recipe: Jean Heimann
Ingredients
White Cheddar and Green Onion Mash
- 2 lbs Yukon Gold potatoes, peeled and cut into 1” cubes
- 3 Tablespoons butter, diced
- 1 cup Heavy Cream, warmed, plus more if needed
- 10 oz White Cheddar, grated
- 1 bunch of Green Onions, green part sliced thin
- 1 Tbsp Salt, and more to taste if needed
Ketchup Gravy
- ½ cup Ketchup
- ½ cup Corned Beef Broth
- 3 Tbsp Worcestershire Sauce
- 3 Tbsp Guinness
- 1 tsp Beef Bouillon Paste
- 1 Tbsp Butter
- 1 Tbsp Flour
Parsley and Garlic Relish
- 1 bunch Parsley, minced
- 1 head Garlic, minced
- ¼ cup Olive oil
- ¼ cup Apple Cider Vinegar
For Serving
- 3 large slices cooked Corned Beef, diced
- Fried Eggs
Method
White Cheddar and Green Onion Mash
- Cover potatoes with water and bring them to a boil, lower heat and simmer until potatoes are soft, and easily pierced with a knife. Drain well, getting rid of as much excess water as possible. Reserve 2 cups of the diced potatoes and set aside.
- Toss potatoes with cubed butter and push through a potato ricer. Return to saucer and over medium low heat, mix until all the butter is melted.
- Slowly add the cream in 3 parts, stirring until all the cream has absorbed before adding the rest. Add cheese, stirring in batches until cheese is melted and potatoes have thickened until a loss fudgy consistency. Add more cream to achieve that consistency if needed.
- Taste for salt, and season as needed. Then stir in the green onion and keep warm.
- Crumble the remaining potatoes into ½” chunks and spread on a cutting board and let rest. This allows the potatoes to dry up on the outside, and they will crisp up better when cooking.
- When cool and dry, melt 2 tablespoon butter in a medium skillet, add the potatoes and fry until golden and gold brown on the sides. Season with salt.
Ketchup Gravy
- Fry the flour in the butter for 1 minute until cooked through. Slowly whisk in corned beef broth in order to avoid lumps.
- Whisk in ketchup and add Guinness, Worcestershire sauce bullion paste. Bring to simmer and then keep warm.
Parsley and Garlic Relish
- Mix together everything and let macerate for 20 minutes.
Assembly
With the mashed potatoes on the bottom, cover with corned beef and fried potatoes. Top with fried eggs, tomato gravy, and parsley garlic relish.
