One should ask, why is it that we only eat corned beef once a year on St. Patrick’s Day? If we look back on history, the tradition stems from an old Irish-American tradition. First off, St. Patrick’s Day observes the death of St. Patrick, the patron saint of Ireland. The holiday has evolved into a celebration of Irish culture with parades, special foods, music, dancing, drinking and a whole lot of green.

In Ireland, Irish bacon or salt pork was the typical choice of protein to enjoy on St. Patrick’s Day since beef was considered a luxury item in Ireland in the 19th century. When settlers came to America, and celebrated St. Patrick’s Day, cooks realized their beloved proteins were quite costly here, and corned beef in America was cheap. Cooks would use the beef brisket, a tougher cut of meat, and then brine or ‘pickle’ the meat for a long period time which tenderizes the meat making it a special, cheaper meal to use in celebration. Partner this pickled beef with cabbage, another cheap food source at the time, and thus we get the tradition of eating “Corned Beef and Cabbage” on St. Patrick’s Day.

The reasoning behind eating corned beef only once a year is understandably a tradition. But why? In reality, making corned beef is simpler than one may think and great tasting too! Plus the beef brisket, is a great piece of meat and not as challenging as one may think to actually make it into a meal, especially as corned beef. It basically involves three steps: creating a brine, soaking the brisket in the brine for 5-7 days, and then cooking the brisket. While it does take ‘days’ to make, the steps are easy and the meat is so tender and juicy – it makes the process worth it!

Here is a simple recipe to make your “Home Cured Corned Beef” using 100% Grass-fed Beef from Wisconsin Meadows. You don’t have to wait to make this tender, juicy beef brisket one-time a year during St. Patrick’s Day…this recipe is good any time of the year!

Home Cured Corned Beef

Ingredients:

• Wisconsin Meadows 100% Grass-fed Beef Brisket, Up to 5 lbs.
• Homemade Pickling Spice Blend
  • 1 T. whole allspice berries (or 3/4 t. ground allspice),
  • 1 T. whole mustard seeds,
  • 1 T. coriander seeds,
  • 1 T. red pepper flakes,
  • 1 T. whole black peppercorns,
  • 2 t. whole cloves,
  • 9 whole cardamom pods, crushed,
  • 6 large bay leaves, crumbled,
  • 2 t. ground ginger
    OR 7 T. store-bought pickling spice blend (brands vary, so check label for spices you prefer)
• Brine
  • 1 Gal. Water,
  • 2 cups koscher salt,
  • 1/2 cups Brown Sugar,
  • 1/2 Stick Cinnamon,
  • 5 tsp. Pink Curing Salt, optional (contains sodium nitrite; this is NOT pink Himalayan table salt)

Preparation:

• Combine pickling spice blend; set aside. (Or use store-bought.)
• In large pot, combine brine ingredients. Stir to dissolve salt and sugar. Heat to boil; remove from heat and cool to room temperature. Refrigerate if not using right away.
• Brine the brisket for 5-7 days: Place brisket in 2- or 3-gallon zipper freezer bag(s). Fill with brine, squeeze air out, zip closed. Lay in a large pan to catch any leaks. Place in refrigerator; flip brisket over once every day for 5-7 days, to brine evenly.
• Cooking: Remove brisket from brine and rinse off with cold water. Place in pot large enough to boil the brisket covered in at least 1″ of fresh water. (more water = less saltiness in cooked brisket)
• Add 1-2 T. of pickling spice to pot. Bring to a boil, then reduce to a low simmer for 3 hours or until fork tender.
• Remove meat to a cutting board. Slice across the grain.