Corned Beef Brisket Recipe

Something of a retro classic, corned beef is a form of salt cured beef and takes its name from the large grains of salt – known as ‘corns’ – used in the curing process. A far cry from the dubious tinned varieties, homemade corned beef is in a class of its own in terms of texture and taste. Shay Cooper’s corned beef recipe is finished with crunchy pickles and smothered in distinctively nutty Pommery mustard.

Ingredients

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1kg beef brisket

Brine

2250g of water
150g of dark brown sugar
80g of Maldon salt
12g of sodium nitrite
4g of coriander seeds, whole
1 star anise
2.5g of black pepper
1 orange's zest
2g of fennel seeds
1 tbsp of smoked paprika
2 cloves
2 bay leaves, fresh

Braising liquor

1 carrot
1 onion
1 celery
1 head of garlic
1 leek
3l water
5 sprigs of thyme
1 bay leaf

Corned beef

300g of pork fat, diced into 1 inch cubes
400g of pork belly, cooked, diced into 1 inch cubes
250g of capers, chopped
250g of cornichons, chopped
100g of silverskin onions, sliced
30g of Pommery mustard
black pepper, 10 twists
5g of nam pla fish sauce, (squid brand)

To serve

25g of mustard seeds, soaked for 5 hours until doubled in size
Pommery mustard, wholegrain
chives, chopped
caper berries
cornichons
pickled cucumber
fennel fronds

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Mincer
Terrine mould

Begin by preparing the brine for the beef. Combine all of the ingredients in a large pan and bring to the boil. Once boiling remove from the heat and allow to cool, then submerge the brisket and leave to brine in the fridge for seven days

2250g of water
150g of dark brown sugar
80g of Maldon salt
12g of sodium nitrite
4g of coriander seeds, whole
1 star anise
2.5g of black pepper
1 orange's zest
2g of fennel seeds
1 tbsp of smoked paprika
2 cloves
2 bay leaves, fresh
1kg beef brisket

Combine the carrot, onion, celery, leek and garlic with the water and herbs in a large pan. Bring to the boil then turn down to a simmer. Add the brined beef to the pan and cook for 3-4 hours until tender. Remove the pan from the heat and leave the beef to cool in the braising liquor

1 carrot
1 onion
1 celery
1 leek
1 head of garlic
3l water
5 sprigs of thyme
1 bay leaf

Once the beef has cooled dice it and run it through a meat mincer on a coarse setting along with the pork fat and pork belly. Place the minced meats into a large mixing bowl and thoroughly combine, then add the capers, cornichon, onion, mustard, pepper and fish sauce and mix well

300g of pork fat, diced into 1 inch cubes
400g of pork belly, cooked, diced into 1 inch cubes
250g of capers, chopped
250g of cornichons, chopped
100g of silverskin onions, sliced
30g of Pommery mustard
black pepper, 10 twists
5g of nam pla fish sauce, (squid brand)

Adjust the seasoning if necessary, then place the corned beef mixture into a terrine mould or metal frame lined with cling film. Cover the top of the corned beef with more cling film, press with a weight and leave to set in the fridge overnight

Remove the corned beef from the fridge and lift it out of the mould. Using a sharp knife cut the corned beef into even slices and neatly brush the presentation face of the beef with the wholegrain mustard. Evenly sprinkle the mustard seeds and chopped chives over the top and serve immediately with fennel fronds, caper berries, cornichons and sliced gherkin

25g of mustard seeds, soaked for 5 hours until doubled in size
Pommery mustard, wholegrain
chives, chopped
caper berries
cornichons
pickled cucumber
fennel fronds

First published in 2015

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Shay Cooper

One of England’s up-and-coming, ultra-talented chefs with Michelin pedigree, Shay Cooper started cooking as a commis chef in 1997, before he was even out of school.

Corned beef brisket with mustard and pickles

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