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Corned Beef Brisket and New England Boiled Dinner Recipe
Published: 03/05/2025
Let's talk about corned beef brisket – not just any corned beef, but the kind that makes you close your eyes and sigh with contentment when you take that first bite. This isn't your average grocery store package with that suspicious little spice packet. We're talking the real deal, home-brined masterpiece that transforms a humble brisket into something worth celebrating any day of the year, not just St. Patrick's Day.
At Murphy-Goode, we believe good food deserves Goode wine, and this corned beef recipe hits the mark. The process might seem a bit involved, but trust me – the moment that fork-tender meat hits your plate alongside those butter-kissed vegetables, you'll understand why we don't take shortcuts. Plus, that magical wait time while it's brining? That's just more opportunity to enjoy a glass of our Murphy-Goode Cabernet Sauvignon while anticipation builds.
A Brief History of Corned Beef (And Why We Love It)
Contrary to what you might think, corned beef isn't actually Irish in origin – at least not in the way we enjoy it today. The "corned" part comes from the large kernels (corns) of salt that were originally used to preserve the meat. This preservation technique has been around since medieval times, but it was actually Jewish immigrants in New York who popularized what we now think of as corned beef in America.
The Irish connection? When Irish immigrants arrived in America, they found that beef was more affordable here than it had been in Ireland, and they often lived in neighborhoods near Jewish communities. They adopted corned beef as an affordable, delicious protein, and the association with St. Patrick's Day grew from there. The New England boiled dinner – that beautiful arrangement of meat and vegetables – is an American adaptation that makes brilliant use of one cooking method to create a complete meal.
Why Home-Brining Makes All the Difference
Let's be real – that store-bought corned beef in the vacuum-sealed package? It's fine in a pinch. But making your own brine is like comparing a gas station coffee to that perfect espresso from your favorite café. The flavor difference is that dramatic. When you brine your own brisket, you're controlling every single flavor note that infuses into that beautiful cut of beef over those ten magical days.
The aromatics in our brine recipe – those whole spices, juniper berries, and that touch of cinnamon – create layers of flavor that commercial producers simply can't match. They're working on scale; we're working on creating something memorable. Plus, the texture of home-brined brisket maintains more of its meaty integrity instead of that sometimes mushy result from the factory-processed stuff.
That saltpeter in the recipe? It's what gives the meat that distinctive pink color, but more importantly, it helps preserve the flavor of the beef itself rather than overwhelming it. The balance of salt, sweet, and spice in this brine recipe has been perfected over generations – it's family gold, and now it's yours too.
How to Make Corned Beef Brisket
Ingredients:
For the corned beef brisket:
- 1 gallon water
- 2 cups kosher salt
- ½ cup brown sugar
- 4 Tbsp. saltpeter
- 2 cinnamon sticks, broken into several pieces
- 1 Tbsp. mustard seeds
- 1 Tbsp. black peppercorns
- 16 whole cloves
- 16 whole allspice berries
- 24 whole juniper berries
- 16 whole coriander seeds
- 5 bay leaves, crumbled
- 1 tsp. ground ginger
- 3 pounds ice
- 1 (10 to 12 lb.) beef brisket, trimmed
For the New England boiled dinner:
- 1 large yellow onion, quartered
- 2 stalks celery, coarsely chopped
- 5 large carrots, peeled and cut into 3-inch sections
- 10 red bliss potatoes, whole and washed
- 4 large turnips, peeled and quartered
- 5 pounds cabbage, cut in wedges
- Kosher salt
- Freshly ground black pepper
- Butter, for serving
- Apple cider vinegar, for serving
For Mom’s "goop":
- 2 cups mayonnaise
- 1 cup Dijon or whole grain mustard
- ½ cup hot horseradish (or more for extra spicy)
Directions:
Serves 12 to 15
For the corned beef brisket:
In a large 6 -8 quart stockpot, add water, salt, brown sugar, saltpeter, cinnamon sticks, mustard seeds, peppercorns, cloves, allspice, juniper berries, coriander seeds, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from heat and add the ice. Stir until the ice has melted and the brine is completely cooled.
Once it has cooled, place the brisket in a sterile bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine, rinse well under cool water and remove any of the spice bits that may be stuck to the brisket.
For the New England boiled dinner:
Preheat the oven to 350⁰F.
Place the brisket into a pot large enough to hold the meat and all of the vegetables. Add the onion and celery; cover with water by 1 inch. Set over high heat and bring to a boil. Lower heat to medium, cover and simmer for 2 hours. Add carrots, potatoes and turnips; cook for 30 minutes. Add cabbage wedges, cover and simmer for another 30 to 45 minutes or until the meat is fork tender. Remove the vegetables from the pot, place on a platter and dot with butter. Salt and pepper to taste.
Remove the brisket from the pot and slice thinly against the grain. Place slices of the tender brisket over the vegetables and serve with my mom’s “goop” on the side. I grew up enjoying a little cider vinegar and plenty of butter on the vegetables.
For Mom’s "goop":
In a bowl, combine all ingredients. Refrigerate until ready to serve.
The Perfect Wine Pairing for Corned Beef
Conventional wisdom might tell you beer is the only proper pairing for corned beef, but at Murphy-Goode, we know better. Our Liars Dice Zinfandel is practically made for this dish – those bold dark fruit flavors and pepper notes stand up beautifully to the rich, salty goodness of the brisket while complementing the warm spices in the brine.
For the white wine lovers at the table (and there's always at least one), our California Chardonnay might surprise you. Its bright acidity and subtle oak notes provide a refreshing counterpoint to the rich meal, especially if you're generous with Mom's "goop" – that horseradish kick meets its match in our balanced Chardonnay.
