Homemade Corned Beef and Cabbage Recipe

Happy St. Patrick's Day! 

I corn my beef ahead of time. You can use a pre-prepared corned beef, but it is way healthier if you corn your own. You can use whatever cut of meat you would like. I used a sirloin tip roast for this. 

Homemade Corned Beef Recipe:

4-8 lbs of beef (any cut)

1 cup kosher salt

1 Tbl pickling spices

1 tsp peppercorns (doesn't matter what kind)

2 bay leaves

6 garlic cloves, minced

1 c sucanat (or brown sugar)

1 gallon of water

Combine everything in a pan and bring to a boil. Stir until dissolved. Put meat in a glass pan and pour brine over. Weigh meat down if necessary to keep it under brine. Turn every now and then. Leave in brine for at least 24 hours, 3 to 5 days is better.

My favorite way to cook it:

Orpha's Corned Beef and Cabbage Recipe:

Discard brine. Boil corned beef in roasting pan (fat side up) for 3 or 4 hours in oven at 375 degrees, making sure it is submerged or floating in water. Then add potatoes wedges and carrots to roasting pan. Cook for another 30 minutes (can add 1 to 2 tsp pickling spice if desired). Then add 1/2 cabbage, sliced into wedges, cook another 30 minutes. Remove corned beef and slice. Keeping it all together (fat side up), place into smaller pan and cook 10 minutes in oven next to the other pan full of veggies. Remove from oven and serve.