The history of corned beef is more complicated than one may think. Here in American, we traditionally only think about corned beer around the middle of March when we are drinking green beer, wishing on lucky four-leaf clovers, and looking for sneaky leprechauns. However, corned beef isn’t as much of an Irish tradition as we have made it for celebrating St Patrick’s Day. Check out our even more Americanized version of this festive dish where we substitute in bison brisket!
Want to read more about the history of corned beef? Check out FOOD & WINE's article The Complicated Irish History of Corned Beef .
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Ingredients Brine
1 gallon water
1 3/4 cups kosher salt
1 cup brown sugar
2 cinnamon sticks
2 tsp mustard seeds
16 whole cloves
2 tsp pink peppercorns
4 bay leaves
1 tsp roasted garlic
1 tsp celery seed
1 tsp ground ginger
1 tsp ground allspice
10 juniper berries
3 TB prague powder/curing salt #1
Corned Bison
5 - 6 pound bison brisket flat, trimmed
Course Black Pepper
1 yellow onion, cut into 8ths
2 cups beef broth
2 carrots cut into ~2” chunks
2 stalks of celery cut into ~2” chunks
Instant Pot Cabbage
1 head of cabbage
½ cup butter
1 cup chicken broth
2 TB Meat Church Holy Cow BBQ Rub (or other black pepper heavy bbq seasoning)
Directions Corned Bison
Combine all brine ingredients into a large stock pot
Bring to a boil and stir until all sugars are dissolved
Remove brine from heat and let cool to room temperature
Place brisket in a large plastic tub with a lid or a large 2-gallon ziplock bag
Pour cooled brine over the brisket, ensuring the brisket is fully submerged and close/seal the container
Place brisket in the refrigerator for 10 days. Continue to check daily to make sure the meat is fully submerged
After 10 days, remove the brisket and wash well to remove any excess brine ingredients
Bring a smoker to 250 degrees using post oak wood
Cover the entire exterior of the brisket liberally with black pepper
Place the brisket directly on the smoker rack and cook for 5 hours
In a large aluminum pan, place your onion, carrot, and celery
Carefully remove the brisket from the smoker and place on top of the vegetables so it is slightly elevated from the bottom of the pan
Add beef broth until the liquid barely touches the bottom of the brisket
Cover with aluminum foil
Place in a 200-degree oven for another 19 hours
When time is up, remove the brisket and let rest, then slice thinly to serve
Instant Pot Cabbage
Cut cabbage in half. Remove core/stem by cutting a “V” out of the middle of each half
Roughly chop into 1-2” strips
Place broth and butter in the bottom of the instant pot
Top with chopped cabbage and seasoning
Pressure cook on high pressure for 6 minutes
Once done, quick release by moving the valve to venting
Stir to make sure all cabbage is coated with seasoning and liquid
Serve alongside the corned bison
