A hearty, well-seasoned corned beef is the universally recognized centerpiece of many St. Patrick's Day feasts. By using Frontier Organic Pickling Spice blend, you'll be assured of a more interesting and varied depth of flavor, with nuances of tangy mustard, spicy cinnamon, dill and savory celery.
Since you’ll be left with plenty of it, the remaining pickling spice can be used to pickle beets, carrots, bread and butter pickles/zucchini, and even your favorite fruits.
1 corned (brined) beef brisket* (3 to 4 lbs.)
3 Tbsp. Frontier Organic Pickling Spice
1 lb. carrots, trimmed, peeled & bias cut
1/2 medium yellow onion, diced
1 celery stalk, diced
1 head cabbage, quartered
- In large stock pot, add corned beef and pickling spice. Add enough water to cover brisket by 1 inch.
- Bring to boil, reduce to simmer, cover and cook for one hour. Add vegetables, cover and return to simmer. Cook for 1 to 2 more hours, until beef is tender.
- Remove beef from pot and place on cutting board. Using sharp knife, cut beef against the grain into thin slices.
- Transfer corned beef, cabbage and carrots to serving platter. Serve with grainy brown mustard or horseradish and a side of parsley buttered red potatoes.
*Note: You can buy your brisket pre-brined or complete this process yourself using a trusted recipe. (If you choose to brine it yourself, plan for the process to take several days). Many pre-brined briskets come with a seasoning packet. For this recipe, leave out the seasoning packet and use Frontier Organic Pickling Spice blend instead.