Ingredients
CORNED BEEF BRISKET
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2268 grams (5 lb) beef brisket
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1 cup kosher salt
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3/4 cup brown sugar
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2 tablespoons pink curing salt
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4 sprigs thyme
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4-5 bay leaves
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1 tablespoon savory
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1 tablespoon mustard seeds
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1 tablespoon juniper berries (optional)
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2 tablespoons peppercorns
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Lemon rind from 1 lemon
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1 bulb garlic, smashed
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2 liters water
FEAST
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907 grams (2 lb) corned beef brisket
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2 cups yellow split peas or lentils
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5-6 yellow potatoes, peeled & cubed
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Small head green cabbage, cut into wedges
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1 large wax turnip, peeled & cubed
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4-6 carrots, peeled & trimmed
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Water, to cover
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3 tablespoons butter
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Salt, to taste
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Pepper, to taste
Directions
CORNED BEEF BRISKET
- Place everything but the meat in a pot that fits and bring to a boil. Simmer for 30 min and cool with ice or in a fridge.
- As soon as the brine is cool, place the brisket in a large re-sealable bag and add the brine.
- Seal and place in a bowl on a tray in the fridge for at least 24 hours (up to ten days). The beef needs to stay submerged in the brine for best results. Tip: If you’re brining for a shorter period, cut the beef into smaller pieces to maximize salt absorption.
- When the meat is done, remove from the brine and rinse under cold water. It’s ready to be cooked.
FEAST
- Leave brisket to brine overnight in fridge.
- Soak your peas overnight in cold water.
- When you’re ready to boil up, rinse your peas and put them in a pudding bag and shut tight
- Add brined beef and the peas to a good pot. Turn on medium heat and simmer for an hour.
- Cut your vegetables; cabbage into eight wedges leaving a little of the core on. Peel and cube the turnip and potato then wash and trim the carrots and cabbage.
- Add your potatoes to the pot, then everything else.
- Cook your vegetables until tender.
- Remove your split peas and mash with butter and season with lots of pepper.
- Platter up all the vegetables and meat and garnish with fresh herbs. Pour broth overtop.
