flat cut corned beef brisket recipe

Written ByJenny Smyth Posted on
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The Best flat cut corned beef brisket recipe

I’m so excited to share with you one of my favorite recipes that’s perfect for any occasion: flat cut corned beef brisket. I’ve been making this recipe for years, and it’s always a hit with my family.

My kids love the tender and flavorful meat, and I appreciate how easy it is to prepare. This recipe comes from traditional Jewish cuisine, where corned beef was a staple for many years.

The process of curing the meat in a mixture of salt, sugar, and spices creates a delicious flavor that’s both sweet and savory. To make this recipe, you’ll need to start by selecting a high-quality brisket that’s at least 1 inch thick.

Next, you’ll mix together the cure ingredients and rub them all over the meat, making sure to get into all the nooks and crannies. Then, you’ll let the meat cure in the refrigerator for at least 5 days, turning it every day or two to ensure even curing.

After the curing process is complete, you’ll rinse the meat under cold running water to remove excess salt and then let it dry on paper towels before cooking it in a Dutch oven or slow cooker. The result is a tender and juicy piece of meat that’s full of flavor.

I love serving this dish with some crusty bread and a side salad or roasted vegetables for a hearty meal that’s perfect for any occasion.

Classic Flat Cut Corned Beef Brisket

4.7 from 1611 votes

A tender and flavorful flat cut corned beef brisket, slow-cooked to perfection with spices and served with a side of pickled cabbage. This dish is perfect for St.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time4 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Brisket

4 lb flat cut corned beef brisket
1 large onion, sliced
4 cloves garlic, minced
4 carrots, peeled and chopped
4 stalks celery, chopped

For the Spice Rub

2 tbsp black peppercorns
2 tbsp coriander seeds
2 tbsp mustard seeds
1 tbsp fennel seeds
1 tbsp red pepper flakes
1 tbsp kosher salt
1 tbsp brown sugar

For the Cooking Liquid

2 cups beef broth
2 cups water
1/4 cup apple cider vinegar

For the Pickled Cabbage

1 small head green cabbage, thinly sliced
1/4 cup apple cider vinegar
1 tbsp sugar
1 tsp kosher salt

👨‍🍳Directions

1Place the corned beef brisket in a large Dutch oven or heavy-bottomed pot with the spices packet that comes with the brisket.
2Add the sliced onion, minced garlic, chopped carrots, and chopped celery around the brisket.
3Pour in the beef broth, water, and apple cider vinegar.
4Bring the liquid to a boil over high heat.
5Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently.
6The liquid should be at a low bubble.
7Cook for 3 to 3.
5 hours, or until the brisket is very tender and easily pierced with a fork.
8Check the liquid level occasionally and add more water if necessary to keep the brisket submerged.
9While the brisket is cooking, prepare the pickled cabbage.
10In a large bowl, combine the sliced cabbage, apple cider vinegar, sugar, and salt.
11Mix well to ensure the cabbage is evenly coated.
12Cover the bowl and refrigerate until ready to serve.
13Once the brisket is tender, carefully remove it from the pot and place it on a cutting board.
14Let it rest for 10-15 minutes before slicing against the grain into thin slices.
15This will ensure the meat is tender and easy to chew.
16Slice the brisket against the grain.
17Serve the sliced corned beef with the pickled cabbage on the side.
18Enjoy your delicious flat cut corned beef brisket with your favorite sides, such as boiled potatoes and mustard.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Measuring cups and spoons
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 1800mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 40g

📝Notes

Tips: For a spicier brisket, add more red pepper flakes to the spice rub. You can also add a bay leaf or two to the cooking liquid for extra flavor.

This flat cut corned beef brisket recipe is always a good idea for any occasion, whether you’re hosting a family gathering or just want a hearty meal that’s easy to prepare.

One of my favorite things about this recipe is how well it stores – you can keep it in the fridge for up to 3 months or freeze it for up to 6 months.

When reheating, make sure to slice the meat thinly against the grain so that it stays tender.

❓ Frequently Asked Questions About Flat Cut Corned Beef Brisket

Q1: What type of brisket should I use for this recipe?

The best type of brisket to use for this recipe is one that’s at least 1 inch thick and has a good balance of fat and lean meat.

Q2: Can I use a different type of cure instead of kosher salt?

While you can experiment with different types of cures, kosher salt is the best option for this recipe because it’s coarser than table salt and helps to break down the proteins in the meat more effectively.

Q3: How long does it take to cure the meat?

The curing process typically takes at least 5 days, but it can take up to 7 or 8 days depending on your schedule.

Q4: Can I cook the meat in a slow cooker?

Yes, you can cook the meat in a slow cooker if you prefer. Just make sure to cook it on low for at least 8 hours or until it reaches an internal temperature of 160°F.

Q5: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans because it contains corned beef which is an animal product.

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