New England-Style Pickled Beef

New England-Style Pickled Beef Recipe
Becky Luigart-Stayner; Jan Gautro
Soaking meat in a salt solution is exactly how old-fashioned corned beef is made. The three-day brining period is a great technique for keeping the brisket moist. Beef brisket or boneless pork shoulder are excellent in this boiled dinner. Garnish with chopped parsley.


12 servings (serving size: about 3 ounces beef, 3 potato wedges, 1 onion half, and about 1/2 cup carrot and cabbage)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 34 %
Fat 9.8 g
Satfat 3.5 g
Monofat 4.4 g
Polyfat 0.4 g
Protein 29.9 g
Carbohydrate 11.2 g
Fiber 2.6 g
Cholesterol 88 mg
Iron 3.2 mg
Sodium 508 mg
Calcium 42 mg


7 cups water, divided
2 tablespoons black peppercorns
2 tablespoons pickling spice
1 tablespoon juniper berries, crushed
1 tablespoon coriander seeds
8 bay leaves
6 thyme sprigs
4 garlic cloves, crushed
3/4 cup kosher salt (such as Diamond Crystal)
1/2 cup sugar
2 cups ice cubes
1 (4 1/2-pound) beef brisket, trimmed
1 1/2 cups (2-inch-thick) slices carrot
1 (2-pound) head green cabbage, cored and quartered
9 small red potatoes, quartered
6 small onions, peeled and halved


Combine 1 cup water, peppercorns, and the next 6 ingredients (peppercorns through garlic) in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels.

Place brisket in a large stockpot; cover with water. Bring to a boil; skim foam from surface. Cover, reduce heat, and simmer 2 1/2 to 3 hours or until brisket is tender. Remove brisket from pan; keep warm. Reserve cooking liquid. Add carrots, cabbage, potatoes, and onions to reserved cooking liquid; bring to a boil. Reduce heat, and simmer 30 minutes or until tender.

Bruce Aidells,

Cooking Light

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note