Gordon Ramsay Corned Beef Recipe

This delicious corned beef recipe is easy to make and perfect for a hearty, flavorful meal. With tender beef brisket simmered in a fragrant brine and cooked with fresh vegetables, it’s a comforting dish that can be paired with potatoes and cabbage. This simple yet impressive dish will satisfy your taste buds with rich, savory flavors.

Ingredients Needed:

• 1 teaspoon yellow mustard seeds
• 1 cinnamon stick
• 2 teaspoons whole black pepper
• 1 teaspoon whole cloves
• 2 teaspoons whole allspice berries
• 1 teaspoon whole coriander seeds
• 2 whole juniper berries
• 3 bay leaves
• 8 cups water
• 1 cup kosher salt
• ½ cup packed light brown sugar
• 4 teaspoons pink curing salt
• 8 cups ice
• 1 5–6 pound flat beef brisket, fat side trimmed if desired
• 1 white onion, medium diced
• 2 large carrots, medium diced
• 1 celery stalk, medium diced

How To Make Corned Beef Recipe?

1. Toast the Spices: Heat a large pot over medium heat. Toast mustard seeds, cinnamon sticks, peppercorns, cloves, allspice, coriander, juniper berries, and bay leaves for about 30 seconds.
2. Make the Brine: Add water, kosher salt, brown sugar, and pink curing salt. Stir and bring to a boil until dissolved.
3. Cool the Brine: Remove from heat and stir in ice to cool the brine to 7°C.
4. Submerge the Brisket: Place the brisket in the brine, using a plate or can to keep it submerged. Cover and refrigerate for 10 days, checking daily.
5. Rinse the Beef: After 10 days, drain and rinse the brisket. Rinse the pot too.
6. Cook the Corned Beef: Return the brisket to the pot, cover with water, and add diced onion, carrots, and celery. Bring to a boil, then reduce the heat and simmer for about 3 hours, or until tender.
7. Serve: Slice the corned beef against the grain. Serve with potatoes, carrots, and cabbage, if desired.

Recipe Tips:

• Keep the Brisket Submerged: Make sure the brisket stays fully submerged in the brine throughout the 10-day curing process for even flavoring.
• Use a Dutch Oven for Cooking: A Dutch oven helps keep the heat even, ensuring the corned beef cooks perfectly and stays tender.
• Check the Beef Daily: Remember to check the brisket daily while it’s in the brine and turn it if needed to ensure even curing.
• Slow Simmering Is Key: Simmer the corned beef on low heat for the full 3 hours to make sure it becomes fork-tender without drying out.
• Rest the Beef Before Slicing: Let the corned beef rest for a few minutes before slicing to keep the juices inside, making it more flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: Let the corned beef cool to room temperature. Store it in an airtight container in the fridge for up to 4 days.
• Freeze: Cool the corned beef, wrap it tightly, and freeze for up to 3 months.
• Reheat: Heat sliced beef in a pan with water or broth for 5 minutes over low heat.

Nutrition Facts:

• Calories: 213 kcal
• Total Fat: 16.2g
• Saturated Fat: 5g
• Cholesterol: 83mg
• Sodium: 827mg
• Potassium: 140mg
• Total Carbohydrate: 0.4g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 15.5g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Roast Beef Slow Cooker Recipe 
• Gordon Ramsay Beef Brisket Recipe 
• Gordon Ramsay chili beef lettuce wrap Recipe