Homemade Irish Corned Beef and Vegetables

Ingredients

• 4  bay leaves 
• 6 pound brisket with some fat remaining trimmed
• 2 cups beer 
• 2 pound cabbage quartered
• 6 medium carrots peeled
• 5.5 cups kosher salt 
• 1 tablespoon coriander seeds 
• 1  chilies dried
• 1  chilies dried (See Note)
• 1 cup brown sugar packed ()
• 12 ounce porter 
• 8 servings horseradish 
• 8 servings mustard 
• 4 medium onion peeled halved
• 2 medium parsnips peeled cut into 2-inch lengths
• 0.3 cup pickling spices 
• 3 pounds potatoes - remove skin unpeeled
• 12 medium turnip trimmed peeled quartered
• 6 cups water 
• 2  allspice whole
• 1.5 tablespoons frangelico 
• 1.5 tablespoons frangelico 

Equipment

• baking sheet
• knife
• pot
• roasting pan
• aluminum foil
• slotted spoon
• cheesecloth
• kitchen twine

Directions

1. Pour 6 cups water and beer into large deep roasting pan.
2. Add coarse salt; stir until dissolved.
3. Add sugar; stir until dissolved. If desired, stir in Insta Cure No.
4. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
5. Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days.
6. Remove brisket from brine. Rinse with cold running water. do ahead Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
7. Place corned beef in very large wide pot.
8. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure.
9. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours.
10. Transfer beef to large baking sheet.
11. Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
12. Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter.
13. Serve with Horseradish Cream and Guinness Mustard.
14. *Insta Cure No. 1 is a mixture of sodium nitrate and salt that is used in cured and smoked sausages to prevent botulism. In this brine, its only purpose is to prevent the meat from turning gray, so you can certainly leave it out. You'll find Insta Cure No. 1 at sausagemaker.com.
15. **A thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.