Irish Corned Beef
Difficulty: Medium
Serves: 6
Course Type: Main
Allergen information: None
Intolerances: Gluten (if served with bread or certain accompaniments)

Ingredients:
– 1.5kg (3.3 lbs or 5.3 cups) beef brisket
– 80g (2.8 oz or 1/3 cup) salt
– 3 tbsp sugar (40g or 1.4 oz or 3 tbsp)
– 2 tsp pink curing salt (12g or 0.4 oz or 2 tsp)
– 1.5 liters (51 oz or 6.34 cups) water
– 2 carrots, chopped (150g or 5.3 oz or 1 cup)
– 1 onion, quartered (110g or 3.9 oz or 1/2 cup)
– 1 leek, sliced (100g or 3.5 oz or 1/2 cup)
– 10g (0.35 oz or about 2 tsp) mixed pickling spices

Method:
Start by preparing the brine. Dissolve salt, sugar, and pink curing salt in water over medium heat. Allow the brine to cool completely before pouring it over the beef brisket, which should be placed in a large, deep container. Add the chopped vegetables and pickling spices, then cover and refrigerate. The beef should be left to cure in the brine for at least 5 days, turning it daily to ensure even curing.
After the curing period, remove the beef from the brine and rinse it under cold water. Place the beef in a large pot, cover with fresh water, and add the same vegetables and spices used in the brine. Bring to a boil, then reduce the heat and simmer for about 3 hours, or until the beef is tender. Remove the beef from the pot and let it rest for about 20 minutes before slicing. Serve warm, with your choice of sides.

Tips: For a traditional Irish meal, serve the corned beef with boiled potatoes, cabbage, and carrots. Mustard or a horseradish sauce makes a great accompaniment.