House Made Corned Beef Recipe
braised red cabbage slaw, pumpernickel bread, horseradish aioli
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Ingredients
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House Made Corned Beef
Method
Preparation
- 1
Brining the Beef
In a large pot, combine water, kosher salt, brown sugar, black peppercorns, cloves, allspice berries, coriander seeds, and bay leaves. Bring to a boil, stirring until salt and sugar are dissolved. Allow to cool completely. Place the brisket in the brine, cover, and refrigerate for at least 5 days.
- 2
Cooking the Corned Beef
After brining, rinse the brisket under cold water. Place it in a large pot with enough fresh water to cover the meat. Bring to a boil, then reduce heat and simmer for 3 hours or until tender.
- 3
Making the Slaw
Shred the red cabbage and carrot in a large bowl. In a separate bowl, mix apple cider vinegar, salt, and pepper. Pour over the cabbage and carrot mixture, toss well, and let sit for 30 minutes.
- 4
Preparing Horseradish Aioli
In a small bowl, mix mayonnaise with horseradish. Season with salt and pepper to taste.
- 5
Assembly
Slice the corned beef and serve on pumpernickel bread with a generous helping of braised red cabbage slaw and a dollop of horseradish aioli.