Imen Dridi Michael Symon’s Corned Beef Recipe brings together a savory medley of ingredients, including kosher salt, brown sugar, aromatic spices, and a perfectly trimmed beef brisket. This simple, no-fuss recipe requires a mere 10 days of patient brining, promising a flavorful outcome.
More Michael symon Recipe:
- Michael Symon Corned Beef And Cabbage
- Michael Symon Grilled Pork Tenderloin
- Michael Symon Smoked Pork Shoulder
🧡 Why You’ll Love This Corned Beef Recipe:
- Flavorful Spice Blend: Experience a symphony of spices, including cinnamon, mustard seeds, and black peppercorns, enhancing the beef’s taste.
- Tender Perfection: The slow-cooking process ensures the brisket becomes irresistibly tender.
- Versatility: Enjoy it as a standalone dish or elevate sandwiches with this homemade corned beef.
❓ What Is Michael Symon’s Corned Beef Recipe?
Michael Symon’s corned beef includes a brine with water, kosher salt, brown sugar, and spices. Add a trimmed beef brisket, onion, carrot, and celery for a tasty dish.
🥕 Michael symon Corned Beef Ingredients
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 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 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
🍔 How To Make Michael symon Corned Beef
- In a big stockpot that can hold 6 to 8 quarts of water, add the sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, ginger, and salt. Dissolve the sugar and salt by cooking on a high heat.
- Put the ice cubes in after taking it off the heat. Keep stirring until all of the ice melts.
- To make sure the brine is at least 45 degrees F, chill it in the fridge if needed.
- Put the brisket and brine in a 2-gallon zip-top bag after it has cooled.
- After sealing, spread evenly inside a container, cover, and chill for at least 10 days. Stir the brine every day and check that the beef is well submerged.
- After ten days, take it out of the brine and give it a good rinsing in cold water.
- Add the brisket, onion, carrot, and celery to a pot that’s just big enough to hold the meat, then cover with water by an inch. Heat to a boil in a saucepan set over high heat.
- Simmer, covered, over low heat for 2 1/2 to 3 hours, or until meat flakes easily with a fork. Slicing thinly across the grain, remove from the pot.
💭 Recipe Tips:
- Precision in Brining: Ensure accurate measurements of salt, sugar, and spices for a well-balanced brine.
- Ice Melting Technique: Add ice cubes gradually to hasten the cooling process, stirring until fully melted.
- Brine Temperature Check: Verify the brine temperature is at least 45 degrees F before introducing the brisket.
🍞 What To Serve With Corned Beef?
You can serve corned beef with Zesty Mustard, Fresh Rye Bread, Pickled Vegetables, Horseradish Sauce, Steamed Carrots, and Dijon Mustard Sauce.
🎚 How To Store Leftovers Corned Beef?
- In the fridge: Store leftover corned Beef for 4 days in an airtight container.
- In the freezer: Store Leftovers Corned Beef for 2 months in a freezer container.
🥵 How To Reheat Leftovers Corned Beef?
- In the Oven: Place leftover corned Beef in an oven-safe dish and heat for 15 minutes at 350°F.
- In the Microwave: Place Leftovers Corned Beef on a microwave-safe plate and heat for 1 minute.
- On the Stove: Simmer leftover corned Beef in a covered pan over low to medium heat stir occasionally and heat for 10-15 minutes.
- In the Air Fryer: Arrange leftover corned Beef in a single layer in the air fryer basket. Reheat for 5-7 minutes at 350°F.
FAQ’S:
Can I Use Ground Ginger Instead Of Whole Ginger?
Yes, you can use ground ginger instead of whole ginger in Michael Symon’s Corned Beef recipe. The ground ginger provides a convenient alternative without compromising the flavor.
How Do I Prevent The Brine From Becoming Too Salty?
To prevent the brine from becoming too salty, follow the recipe measurements precisely. Any deviation may impact the saltiness of the brine, affecting the overall taste of the corned beef.
Do I Need To Peel the Onion Before Adding It To The Pot?
No, you don’t need to peel the onion before adding it to the pot. Leaving the onion unpeeled adds flavor to the simmering process and is part of the recipe.
How Can I Adjust The Spiciness Of The Corned Beef?
You can control the spiciness of the corned beef by adjusting the quantity of peppercorns and mustard seeds in the brine. Experiment with the amounts to suit your taste preferences.
More Michael symon Recipe:
Michael Symon Corned Beef Nutrition Fact:
- Calories: 213
- Total Fat: 16g
- Saturated Fat: 5.4g
- Polyunsaturated Fat: 0.6g
- Monounsaturated Fat: 7.8g
- Cholesterol: 83mg
- Sodium: 827mg
- Total Carbohydrates: 0.4g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 15g
- Calcium: 6.8mg
- Iron: 1.6mg
- Potassium: 123.3mg
Michael symon Corned Beef
Description
Michael Symon’s Corned Beef Recipe brings together a savory medley of ingredients, including kosher salt, brown sugar, aromatic spices, and a perfectly trimmed beef brisket. This simple, no-fuss recipe requires a mere 10 days of patient brining, promising a flavorful outcome.
Ingredients
Instructions
- In a big stockpot that can hold 6 to 8 quarts of water, add the sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, ginger, and salt. Dissolve the sugar and salt by cooking on a high heat.
- Put the ice cubes in after taking it off the heat. Keep stirring until all of the ice melts.
- Put the brisket and brine in a 2-gallon zip-top bag after it has cooled.
- After sealing, spread evenly inside a container, cover, and chill for at least 10 days. Stir the brine every day and check that the beef is well submerged.
- After ten days, take it out of the brine and give it a good rinsing in cold water.
- Add the brisket, onion, carrot, and celery to a pot that’s just big enough to hold the meat, then cover with water by an inch. Heat to a boil in a saucepan set over high heat.
- Simmer, covered, over low heat for 2 1/2 to 3 hours, or until meat flakes easily with a fork. Slicing thinly across the grain, remove from the pot.
Notes
- Precision in Brining: Ensure accurate measurements of salt, sugar, and spices for a well-balanced brine.
Ice Melting Technique: Add ice cubes gradually to hasten the cooling process, stirring until fully melted.
Brine Temperature Check: Verify the brine temperature is at least 45 degrees F before introducing the brisket.
