Homemade Corned Beef, Cabbage & Herbed Vegetables

Making your own corned beef from scratch is so much healthier and tastier than it’s store-bought alternative. It’s surprisingly simple and rewarding to cure your own meat. Prep this a week or so before St. Patrick’s Day and cook/serve with delicious cabbage and herbed root vegetables.



FOR CURING THE BEEF (7-10 days before cooking/serving):

2 quarts of water

1 cup of Morton’s Tender Quick

1/2 cup brown sugar

1 cinnamon stick, broken into several pieces

1 teaspoon mustard seeds

1 teaspoon black peppercorns

8 whole cloves

8 whole allspice berries

12 whole juniper berries

2 bay leaves, crumbled

1/2 teaspoon ground ginger

2 pounds ice

1 (4-5 pound) beef brisket, trimmed

Beef curing ingredients


Place the water into a large 6 to 8 quart stockpot along with the Tender Quick, sugar, cinnamon stick, mustard seeds, peppercorn, cloves allspice, juniper berries, bay leaves and ginger. brine

Cook over high heat until the Tender Quick and sugar have dissolved. Remove from the heat and add the ice, stirring until melted.

Cool the brine to 45 degrees F (put in the fridge, if in a hurry). Once brine has cooled, place the brisket into a 2-gallon zip top bag and add the brine. Seal and lay flat into a container (casserole dish works well), place in the refrigerator for 7-10 days. Turn the bag/meat daily to make sure the beef is completely submerged in the brine.

Brisket in brine

After 7-10 days, remove the brine and rinse the meat well under cool water. You now have a “Corned” Beef, ready to cook!

Grab a Guinness and get to work…




3 tablespoons extra-virgin olive oil

1 onion, halved

6 carrots, coarsely chopped

1 head celery, including leaves, coarsely chopped

1 head garlic, halved

3 sprigs fresh marjoram

2 bay leaves

1 small green cabbage cut into 6 to 8 wedges



Heat the oven to 300 degrees F.

Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram and bay leaves and cook until starting to soften (about 10 minutes). Set the rinsed meat on top of the vegetables and add water to just cover the meat. Bring to a boil, skimming any foam that surfaces. Reduce the heat to simmer, place the lid on the pot and cook for 15 minutes. Add the cabbage pieces, cover and put it into the oven. Cook for 3 hours.

Remove the meat, cover it with foil and let it rest for 20 minutes.
Meanwhile, make the Herbed Root Vegetables…




2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 pound new potatoes, scrubbed

1 pound baby carrots, trimmed and scrubbed

1 pound baby turnips, trimmed and scrubbed

1 pound baby parsnips, trimmed and scrubbed

Kosher salt and freshly ground black pepper

1 cup water


1/2 pound unsalted butter, softened

1/2 cup mixed chopped fresh herbs like thyme, mint, chives or parsley

Kosher salt and freshly ground black pepper

Put the olive oil and 2 tablespoons butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup of water and bring to a boil. Lower the heat to a simmer, cover the pot and cook until the veggies are tender (about 20 minutes). Make sure to reserve a little of the cooking liquid.

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some herb butter in the bottom of a bowl. Add the hot veggies and dot with more Herb Butter. Moisten with some of the cooking liquid.


Cut the fat off the corned beef, slice the meat against the grain.

Serve with cabbage wedges, some cooking liquid and the Herbed Root Vegetables.

(Photos to come)

Erin go Bragh!

(Recipes adapted from Food Network versions, tweaked a bit).