Homemade Irish Corned Beef and Vegetables

Ingredients

• 6 cups water
• 2 cups lager beer
• 1½ cups coarse kosher salt
• 1 cup (packed) golden brown sugar
• 1 ½ tablespoons Insta Cure no. 1* (optional)
• ¼ cup pickling spices
• 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
• + 13 more ingredients
• • 1 12-ounce bottle Guinness stout or other stout or porter
  • 4 bay leaves
  • 1 tablespoon coriander seeds
  • 2 whole allspice
  • 1 dried chile de árbol,** broken in half Cheesecloth
  • 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
  • 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
  • 6 medium carrots, peeled
  • 4 medium onions, peeled, halved through root ends
  • 2 medium parsnips, peeled, cut into 2-inch lengths
  • 1 2-pound head of cabbage, quartered
  • Horseradish Cream
  • Guinness Mustard

1. For brine: Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top...

View full recipe at SpringPad