That’s right, it is Saint Patrick’s Day again! Time for green beer (oh, wait this is Radd Cooking, no goddamn green beer) and corned. But, we want great corned beef, not some swell out of a package. Corned beef should a rich and flavorful, not just some boiled hunk of meat with some salt. This week, we make a corned beef from brisket to swimming cabbage with Guinness Stout. The entire process requires six days of corning, and 4 hours of cooking. You will be amazing how easy corning is, and think corned elk roast or beef London broil.

Corned Beef? I don’t see any corn. The term “corned’ comes from putting meat in a large crock and covering it with large kernels of rock salt, which were referred to as “corns of salt”. The salt preserved the beef, which you can imagine was valuable before refrigeration. The word “corned” has been in the English language since the 9th century.


• 5 lbs. beef brisket with most of the fat cap removed
• 2 16 oz. Guinness Extra Stouts
• 1½ cups kosher salt
• 1/3 cup brown sugar
• 4 tsp pink salt (sodium nitrite), optional
• 4 cloves garlic, minced
• 4 TBSP spicy pickling spice
• 2 large carrots, chopped
• 5 medium golden potatoes, roughly chopped
• 1 small head red cabbage, sliced


1. In pot large enough to hold brisket, combine 1 gallon of water and Guinness Extra Stout with kosher salt, sugar, sodium nitrite, garlic and pickling spice
2. Bring to a simmer, stirring until salt and sugar are dissolved
3. Remove from heat and let cool to room temperature, then refrigerate until chilled
4. Transfer brine to 2 gallon freezer bag (double bag, trust you'll want to double bag)
5. Place brisket in brine
6. Refrigerate for 6 days
7. Remove brisket from brine and rinse thoroughly
8. Place the corned brisket and Guinness Stout into a large along with enough water to cover
9. Cover and set on a low simmer for 2½ hours
10. After 2½ hours add the cabbage, carrots, and potatoes
11. Return to a simmer and cook covered for 1 hour
12. Remove from the heat and serve immediately


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