This easy corned beef recipe is courtesy of Skagit River Ranch at U-District. Get your brisket this weekend - it needs to marinate for a week or so!
1 Beef Brisket
2 Tablespoon pickling spice
For the Brine:
2 quarts water
1 cup kosher salt
1/4 cup sugar
2 garlic cloves
2 Tbls pickling spice
Combine and bring the above to a boil until the salt and sugar dissolve. Cool to room temperature. Pour brine into a large ziplock bag, and place the brisket into the brine. Seal and place in refrigerator. Turn bag daily for up to 10 days.
To make the Corned Beef, remove the brisket from the brine, and rinse thoroughly under running water. Place in a large pot or Dutch oven. Add enough water to cover and 2 tablespoons pickling spice. Bring to boil, reduce heat, cover and simmer gently for 3-4 hours, or until fork tender.
Colcannon Potatoes (makes 12-16 servings)
2 lbs cabbage, shredded
2 cups water
4 lbs potatoes, peeled and quartered
2 cups milk
1 cup chopped leeks
Salt and coarsly ground pepper to taste
1/4 cup butter, melted
Crumbled bacon and minced fresh parsley (optional)
In a large saucepan, bring cabbage and water to a boil; reduce heat, cover and simmer for 10-12 mins, until tender. Drain, reserve liquid, and keep cabbage warm. Place liquid and potatoes in the pan; add water to cover, bring to boil, reduce heat, cover and cook 15-17 mins, until tender. Drain and keep warm.
In a small saucepan, bring milk and onions to a boil; remove from heat. In a large bowl, mash potatoes. Add milk and onions and beat until blended. Beat in the cabbage, salt and pepper. Drizzle with melted butter, and bacon and parsley if desired.