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tips how to make corned beef
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This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
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This corned beef hash is a two-step process, but nothing about it is difficult.
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(3.81)
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This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.
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This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.
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Just like the state fair, minus the crowds.
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Corning beef is a lengthy process, but it is very rewarding. It requires brining a brisket for a week and then, for corned beef, boiling the brined brisket for a couple hours. For brining, always use a nonreactive (ceramic, enamel, stainless steel, or glass) airtight container. It needs to be large enough to hold a brisket submerged in liquid brine. You will also need two ovenproof “turkey bags” or oven bags. Most supermarkets or box-type stores such as Walmart and Costco carry these. The bags will keep the fridge smells out of your beef as it cures/brines. Always note the date when you start to brine the meat so you’ll know when it’s ready. Keep in mind that this is a big piece of meat. Corned beef is meant to be used for leftovers. If you are going to corn a brisket, serve it for dinner and make hash with the leftovers. You could also make a corned beef and cabbage dinner. If you make Homemade Pastrami (page 182), make sandwiches with the fresh stuff, and serve pastrami and eggs with the leftovers. These meats will keep for up to a week in the refrigerator.
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The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.
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Loaded with crispy kernels, these snackable corn ribs are slathered with a smoky, tangy seasoned butter for a fresh take on barbecue corn recipes.
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The rib-sticking, classic hash recipe, updated with fresh parsley and chopped red bell pepper, doesn’t need much more than a couple of eggs (your choice of style) on top to round out a brunch. It’s an ideal way to use up leftover mashed potatoes, but if you don’t have any on hand, you can simply dice, boil, and mash an extra potato or two. The recipe calls for both cooked diced potatoes and mashed potatoes.
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Bacon and cream gild this ultrarich corn chowder recipe, but it easily goes vegetarian if you want it to.
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The beef has to be started 17 days before you want to eat it. Once it's cooked, you can store it refrigerated in its cooking liquid for up to 3 days and reheat it by simmering it in water until it's warm all the way through, about 20 minutes.
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For Bryant, shucking and eating freshly picked ears of corn reminds him how for generations his family was intimately connected with their food sources—they ate what they grew. When you eat juicy corn on the cob, served straight from the pot and slathered with butter, it’s easy to imagine such a connection. Freshness really matters with corn—as soon as it is picked, the sugars in the corn start converting to starch. Choose ears that feel plump and fat with tightly closed, bright green husks and golden brown silks. Look for stems that are moist and pale green, and check for tight, small, plump kernels. Kernels cut from the cob offer other possibilities: sautéed, with sweet peppers, chiles, tomatoes, squash, or beans; or used in cornbread and griddle cakes, and in numerous soups and salsas. To prepare kernels for cooking, pull off the husks and cornsilk from the ears of corn. Rub the ears with a clean dish towel to remove any clinging cornsilk, and snap off the stems. Cut the kernels from the cobs: Hold an ear by the tip, stand it up vertically with the stem end down, and use a sharp knife to cut down the length of the cob, cutting just deep enough to slice off the kernels. This is messy; to contain the kernels, it helps to work in a large bowl, or on a small cutting board set inside a roasting pan.
Articles
(125)
Everyone loves corned beef on St. Paddy's Day—but what most of us really look forward to is corned beef hash the following morning. Here's how to make it
Christopher Hirsheimer
Cooking
Don’t toss your corncobs—boil them into liquid gold.
Melina Hammer
Cooking
This beef was at its best, tender, moist, not at all salty, bursting with subtle spice, and deliciously robust. This is the way corned beef should taste every time. It was hard to resist the pieces directly as I was slicing them for the platter.
Chris Hall
Culture
Plus, think of the leftover possibilities
Danielle Walsh
Cooking
You deserve only the best, so throw your corn on the grill.
Elyssa Goldberg
techniques
A comprehensive guide to buying, grilling, and zhuzhing your summer bounty.
Ali Francis
Videos
(241)
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We show you how to make beef larb.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Get the Recipe: BA’s Best Corn Chowder
Get the Recipe: BA’s Best Corn Chowder
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We show you how to make corn salsa.
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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Go inside Hart's in Brooklyn and learn how to make their signature Lamb Burger!
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.