Herb-Infused Corned Beef

A delightful twist on the traditional corned beef, infused with aromatic herbs and spices, perfect for a hearty meal that satisfies your taste buds.

Prep time: 30 minutes
Cook time: 4 hours
Serves: 8

Ingredients

5 lbs beef brisket

2 tbsp kosher salt

1 tbsp black peppercorns

1 tbsp juniper berries

1 tbsp whole cloves

1 tbsp allspice berries

4 bay leaves

1 tbsp dried thyme

1 tbsp dried rosemary

1 cup apple cider vinegar

4 cups water

2 large onions, quartered

4 cloves garlic, smashed

Instructions

1. In a large pot, combine water, apple cider vinegar, kosher salt, peppercorns, juniper berries, cloves, allspice berries, bay leaves, thyme, rosemary, onions, and garlic.

2. Bring mixture to a boil, then let it simmer for 10 minutes to infuse flavors.

3. Place the beef brisket in a large resealable bag or container and pour the cooled brine over it, ensuring the beef is fully submerged.

4. Refrigerate for at least 5 days, turning the brisket daily to ensure even seasoning.

5. After curing, preheat your oven to 300°F (150°C).

6. Transfer the brisket to a large roasting pan, discard the brine, and add fresh water to cover the meat.

7. Cover tightly with foil and roast for 3-4 hours or until the beef is fork-tender.

8. Remove from oven and let rest for 10 minutes before slicing.

Storage

Store leftover corned beef in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat slices in a skillet over medium heat or in the microwave until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.