Name: Homemade Irish Corned Beef and Vegetables
Yield: Makes 6 to 8 servings
Ingredients: 6 cups water; 2 cups lager beer; 11/2 cups coarse kosher salt; 1 cup (packed) golden brown sugar; 1 1/2 tablespoons Insta Cure no. 1 (optional, See Note); 1/4 cup pickling spices; 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining; 1 12-ounce bottle Guinness stout or other stout or porter; 4 bay leaves; 1 tablespoon coriander seeds; 2 whole allspice; 1 dried chile de árbol (See Note), broken in half; 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered; 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds); 6 medium carrots, peeled; 4 medium onions, peeled, halved through root ends; 2 medium parsnips, peeled, cut into 2-inch lengths; 1 2-pound head of cabbage, quartered; Horseradish Cream; Guinness Mustard; Cheesecloth

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Homemade Irish Corned Beef and VegetablesJuliana Sohn

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Cook's Note

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.

Chile de árbol is a thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.

Recipe notes

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