St Patrick’s Day dinner of corned beef and cabbage.

Cook and Corn Your Own Beef Brisket for St. Patrick's Day

Corned beef is salt-cured brisket of beef. The term comes from the brining of the meat with large-grained rock salt, also called “corns” of salt for 7 to 10 days.
Recipe by Chef Greg Jordan of The Quarry Restaurant, 415 Whiting St, (Rt 53), Hingham, MA


The Brine

Pickling Spice

  • 2 tbsp black peppercorns
  • 2 tbsp mustard seeds
  • 2 tbsp coriander seeds
  • 2 tbsp hot red pepper flakes
  • 2 tbsp allspice berries
  • 2 tbsp juniper berries
  • 2 small cinnamon sticks, crushed or broken into pieces
  • 4 bay leaves, crumbled
  • 2 tbsp whole cloves
  • 1 tbsp ground ginger

Corned Beef

  • 2 lbs peeled diced Yukon gold potatoes
  • 2 cups rough cut carrot
  • 2 cups rough cut celery
  • 2 cups rough cut celery
  • 2 fresh bay leaves


  • Toast all whole spices in a dry pan and crush by hand in a mortar & pestle. Add dried and ground spices.
  • In a saucepot, combine the salt, sugar, pink salt, garlic, and pickling spice with ½ gallon of water, and bring to a boil. Add the ice and allow the brine to fully cool. Submerge the trimmed meat in the liquid for 7-10 days and keep refrigerated to allow the brine to fully penetrate the meat. Stir the brine daily to keep the brine evenly distributed.
  • Remove from brine and rinse thoroughly. It may be kept for up to 7 days prior to cooking, well wrapped, and refrigerated.

Cooking the Corned Beef, and the Rest of the Meal

  • Place corned beef in a large, non-reactive pot. Add the pickling spice and bay leaf, and cover in cold water. Bring to a boil over high heat, cover, and reduce to a simmer for 2.5 hours. Remove cover and add potatoes, carrots, celery, and onions and cook for 15 minutes uncovered. Add cleaned cabbage to the pot and continue to cook for an additional 15 minutes. Remove bay leaf and serve.