Corned Beef with Braised Cabbage and Colcannon


I love brisket in many forms, but it can be a challenging cut to work with. With the proper care it will reward you with a meal like no other. Perhaps my favorite way to use brisket is making Corned Beef, and what better time to try making your own than now, with St. Patrick’s Day right around the corner.

Brining your own Corned Beef can seem intimidating. However, it is a simple technique that takes a few days, and is worth every second. Once the meat is brined and cooked, you will have numerous options for serving. The Corned Beef is great cold on a sandwich, Reubens are my personal favorite. In this case I chose to serve it hot with Pumpernickel Bread, Braised Cabbage and Colcannon for a perfect Sunday dinner.


  • A 2 to 3 lb. Brisket

  • 1 Gallon Water

  • 2 Tablespoons Instacure #1

  • 1 Cup Kosher Salt

  • 3/4 Cup Brown Sugar

  • 3 Tablespoons Pickling Spice

  • 2 Bay Leaves

Yield: Serves 4

To Serve

  • 1 Recipe Braised Cabbage

  • 1 Recipe Colcannon

  • Pumpernickel Bread

Preparing The Meal

In a non-reactive pot or crock, add all of the ingredients, except the brisket, to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled. Once the brine is completely chilled, pour it into a non-reactive container, and add the meat. Make sure the brisket is completely submerged. If the meat wants to float, place a plate on top of it to hold it down. Cover the container with a lid or seal with plastic wrap. Place the container in the refrigerator and allow to brine for 4-5 days.


Remove meat from the brine, rinse thoroughly, and then put the roast in a pot just large enough to hold it and cover with fresh water (you don't want too large a pot or the fresh water will leach out too much flavor from the meat). Partially cover the pot, and simmer gently. Cook until the meat is tender, about 3 to 5 hours. You want to allow the meat to cook long enough for the connective tissue to soften.

Once the meat is cooked, serve alongside Braised Cabbage, Colcannon, and Fresh Pumpernickel Bread.

Ty KeplerComment