Quick-Brined Corned Beef Sandwiches Recipe on Food52 (2024)

Brine

by: Sean Patrick Gallagher

March9,2022

4.7

3 Ratings

  • Prep time 72 hours
  • Cook time 3 hours 10 minutes
  • Serves 6 to 8

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Author Notes

I’m Irish-American and grew up in a town with a large demographic of Irish descendants. We had an Irish festival in our town that my parents would bring me to every year as a kid. We’d watch step-dancing competitions, buy Celtic trinkets from vendors, and eat corned beef sandwiches on rye (my favorite part).

For St. Patrick’s Day, my mother would boil a large pot of peeled potatoes, quartered heads of green cabbage, and enough corned beef to make a boiled dinner, sandwiches, and hash the next few days for breakfast for our family. I always loved this time because my father was in charge of making the hash, and I’d sit in the kitchen and talk with him while he cooked. He taught me to always leave it in the pan far longer than you would think to make sure you get the best browned crunchy edges.

I lived most of my life thinking corned beef was as Irish a dish as they come, but I learned later on while living in NYC that corned beef is actually a dish that early Irish settlers learned from living in the same neighborhoods as Jewish immigrants. Having grown up eating far too many corned beef sandwiches on rye, and living in NYC over a decade eating corned beef on rye from Jewish delis, you would think I would have come to the conclusion sooner...

So here we are, St. Patrick’s Day is coming up and I want to pay homage to my childhood by making my own corned beef and rye sandwiches, like my mom would make.

Homemade corned beef is certainly not easier to prepare than the option you can buy at the store, but it's most certainly more delicious. Making it at home is not as daunting as it sounds, and I’ve got a few tips to speed up the lengthy brining process which makes corned beef the pink, flavorful, juicy meaty dish we’ve become accustomed to.

If you want to make a traditional corned beef dinner, use 2 pounds halved peeled Yukon gold potatoes, 1 large head of green cabbage, cleaned and quartered with the core removed, and 18 ounces carrots, peeled and cut into 2-inch chunks. After you return the brisket to the pot when removing the seasonings, simmer over very low heat for about 45 minutes, until the vegetables are tender and the potatoes can be pierced with a fork.

*Traditionally the brisket needs to be brined for 10 days to get maximum flavor and tenderization. In my version, I dock or perforate the meat to allow the salt, sugar, and seasonings to penetrate faster and speed up the brining process.

**TCM or pink curing salt should NOT to be confused with pink cooking salt. TCM or pink curing salt contains sodium nitrate and is very dangerous if mishandled and is toxic. You can withhold this from the recipe, but the meat will turn a brown/gray cooked color and won’t stay pink. —Sean Patrick Gallagher

  • Test Kitchen-Approved

What You'll Need

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Quick-Brined Corned BeefSandwiches

Ingredients
  • 4 poundsbeef brisket
  • 1 large cinnamon stick
  • 12 whole allspice berries
  • 12 whole juniper berries
  • 4 dried bay leaves, torn into pieces
  • 1 tablespooncoriander seeds
  • 1 tablespoondried thyme
  • 2 teaspoonswhole black peppercorns
  • 1 gallonwater
  • 1 1/2 cupsDiamond Crystal kosher salt
  • 1 cupgranulated sugar
  • 6 garlic cloves, smashed and peeled
  • 4 teaspoonsTCM or pink curing salt**
  • 1 teaspoonground cloves
  • Whole-grain mustard and hearty rye bread, for serving (Swiss cheese and sauerkraut are optional)
Directions
  1. Cut the brisket in half against the grain. Using a sharp tool/skewer/paring knife (I used an oyster knife), make tiny holes in the meat evenly across from side to side for the brine to penetrate easier.
  2. In a small dry skillet over medium heat, toast the cinnamon, allspice berries, juniper berries, bay leaves, coriander, thyme, and peppercorns, stirring frequently, for 2 to 3 minutes, until warm and toasted, crackling, and jumping from the pan. Transfer the spices to a spice mill or mortar and pestle and coarsely grind.
  3. Transfer the spices to a large pot. Add the water, salt, sugar, garlic, TCM, and cloves and bring to a boil over high heat. Let boil for 5 minutes to infuse the flavors. Remove from the heat and let cool.
  4. Place each brisket half in a large freezer safe zip-top bag. Divide the brine between each bag, covering the meat and pushing out any remaining air before sealing. Place in a shallow container and then into the fridge.
  5. Brine for a minimum of 3 days and up to 5 days, flipping the bag each day to make sure the meat is completely submerged.
  6. After the brisket has finished brining, remove from the bags and rinse under cold water to remove any excessive salt residue. Strain the brine to remove all of the spices. Rinse the spices under running water.
  7. Place both pieces of brisket in a large pot and place the rinsed spices on top. Cover with fresh water to completely submerge the brisket.
  8. Cover the pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for about 3 hours, until the brisket is soft and fork-tender. Remove corned beef and remove all seasonings with a slotted spoon. Return the brisket to the pot (if you’re adding potatoes, cabbage, and carrots, now would be the time). Let the beef rest in the warm liquid (heat to a very low simmer if needed) until an instant-read thermometer inserted into the center registers 145°F.
  9. When ready to eat, slice the beef against the grain into thin slices. Keep the slices in the liquid when not eating to stay moist.
  10. Spread a layer of whole-grain mustard on slices of rye and lay the slices of the warm corned beef on top. Some add Swiss cheese or sauerkraut, but we always just eat it with mustard.

Tags:

  • Sandwich
  • Irish
  • American
  • Brisket
  • Cinnamon
  • Clove
  • Beef
  • Mustard
  • Coriander
  • Garlic
  • Thyme
  • Chill

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Quick-Brined Corned Beef Sandwiches Recipe on Food52 (2024)

FAQs

Do you rinse brine off corned beef before cooking? ›

Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!

How long can corned beef stay in brine? ›

If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.

What is the difference between a Reuben and a corned beef sandwich? ›

Both feature corned beef and sauerkraut on rye bread, but where a corned beef sandwich keeps it simple with mustard and relish, the reuben takes things an extra step further by adding Russian dressing and melty cheese.

Which corned beef is best for sandwiches? ›

Flat cuts are leaner and more uniform, making them ideal for slicing and recipes that call for a more refined presentation, such as corned beef hash or sandwiches.

What not to do when cooking corned beef? ›

5 Mistakes to Avoid When Making Corned Beef
  1. Not Rinsing the Meat Before Cooking. ...
  2. Cooking Over a High Temperature. ...
  3. Not Filling the Pot with Enough Water. ...
  4. Not Cooking the Meat Long Enough. ...
  5. Cutting the Meat Incorrectly.
Sep 3, 2020

What is the secret to the best corned beef? ›

Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

Why does my corned beef always come out tough? ›

Not filling the pot with enough water.

One of the keys to getting there is the amount of water in the pot. From start to finish, when there's not ample liquid to cover the meat, your dreams of tender corned beef might be crushed with a tough, chewy result.

Is store-bought corned beef already brined? ›

The Key Ingredients in Corned Beef and Cabbage

A successful corned beef and cabbage supper starts at the grocery store. Corned beef is traditionally made with beef brisket; you can buy it pre-brined and ready-to-cook.

What happens if you simmer corned beef too long? ›

One of the most important tips is to avoid overcooking your corned beef. Overcooking instant pot corned beef can result in a tough and dry texture, which is far from ideal. To prevent this, cook the meat to the desired level of doneness and remove it from the heat source.

Why is it called a Rachel sandwich? ›

Rachel sandwich

In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for barbecue sauce or French dressing instead of Russian dressing. The name may have originated from the 1871 song "Reuben and Rachel".

What is a cowboy Reuben? ›

The Sink - Have you tried this sassy sandwich?! Our Cowboy Reuben was on The Food Network! An overnight marinade and a ten-hour smoke give this brisket its deep flavor. A twist on the classic with super slaw, cheddar cheese, and Texas Chipotle BBQ sauce on rye bread.

Is Arby's Reuben real corned beef? ›

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing.

What makes corned beef taste better? ›

You can also cover the meat with mustard or sprinkle it with brown sugar (or both) to add flavor and help the brown crust develop.

What is the best corned beef to buy at the grocery store? ›

Boar's Head Corned Beef Top Round

If you don't have the energy to brine, roast, and slice a brisket, Boar's Head corned beef is exemplary. It's the best corned beef at the grocery store, especially if you're making sandwiches.

What is the closest meat to corned beef? ›

Pastrami and corned beef are preserved meats made from beef, usually brisket to be exact. Both pastrami and corned beef are sliced and served at delis and sandwich shops. But there is one key difference to these similar Jewish deli meats: pastrami is smoked and corned beef is not smoked.

Should brined meat be rinsed before cooking? ›

What to Do After the Meat Is Brined. After waiting the appropriate amount of time, remove the meat from the brine and pat it dry with a paper towel. You won't need to rinse it with fresh water unless you accidentally brined it for too long. From here, cook the meat according to your favorite recipe.

Do you rinse brisket after brining? ›

Rinse Thoroughly: After brining, rinse the brisket under cold water to remove excess salt. This step is essential to prevent the meat from becoming too salty during the cooking process.

Do you drain the juice from corned beef? ›

Open the package of corned beef over the sink.

I use tongs to grab the meat and then pour the juices down the drain. Make sure you grab the spice packet before it disappears. The spice packet has peppercorns, bits of bay leaves, mustard and coriander seeds.

How do you remove brine from corned beef? ›

Well, if course it's salt, but you can do something about it! Place it in a large bowl and cover it with cold water. Leave it in the fridge for 12-24 hours, changing the water every 4-6 hours. It's a process called desalinating, and it will make all the difference in the world.

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