Corned beef dinner a day early.

Since Charlie and I have plans to be out of town for a lot of the day tomorrow, I cooked the corned beef today.  I made some yeast bread instead of soda bread. No real reason, I just wanted to.  We had carrots, potatoes and cabbage with it.  I had originally planned to just cook the corned beef today and do the rest of the meal tomorrow after we got home but decided to have the meal today.  I cut the brisket in half after it was corned and saved the other half to season for pastrami and smoke it in the smoker on Sunday.

Corned Beef

FOR THE BRINE

• 2 quarts water

• 1 cup coarse salt

• 1 tablespoon Tender Quick

• 1/2 cup sugar

• 1 teaspoon coriander seeds, crushed

• 1 teaspoon mustard seeds, crushed

• 1 teaspoon black peppercorns, crushed

• 1 cinnamon stick, crushed

• 4 dried bay leaves, crushed

• 8 whole cloves

Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.

Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.

To cook brisket

2 7-oz bottles of beer

10 black peppercorns

6 whole allspice

12 sprigs parsley

3 cloves garlic peeled, sliced

1 onion. peeled and sliced

1 celery stalk

1 carrot

Rinse brisket; discard brine. Place in a large pot. Add 14 ounces beer and enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.

Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.

Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil.  Add

4-5 carrots, peeled

3-4 parsnips, peeled

3-4 turnips, peeled, sliced

1 head cabbage wedged

Add vegetables and cook 10 minutes or until tender crisp, add cabbage on top and steam 10 minutes.