Homemade corned beef is so much better than the store-bought. You get to choose the quality of meat and then it’s just about planning ahead. This version is freshly cured with our Ayala blend featuring rosemary, black pepper and garlic. Then we braised it in Guinness with big, beautiful wedges of red cabbage to get crisp and caramelized on the top and tender inside to go along with carrots, mushrooms, and potatoes for a new version of the classic.
In a bowl, combine 1 qt of boiling water, stir the salt, brown sugar, and ink salt to dissolve.
Add the ice water, Ayala, and bay leaves and stir to cool the brine to about 45F.
Add the brine and the brisket to a large, heavy duty plastic bag, sealing the bag closed with minimal air. Marinate for 5 days, turning each day if needed to keep the meat evenly submerged.
When ready, drain the brisket and rinse off any remaining spices.
Preheat the oven to 350F.
In a heavy bottom pot, place the brisket, water, and Guinness and bring the pot to boil over high heat.
Skim off any foam from the liquid after it boils and lower the heat to simmer.
Add the potatoes, carrots, onion, and mushrooms evenly around the pan.
Season the wedges of cabbage with olive and Ayala and arrange them on top.
Move the pan to the oven to braise and roast for 2 ½ to 3 ours or until the brisket is completely tender.
Carefully remove the pan from the oven and place the vegetables on a platter.
Remove the brisket and allow it to rest for 15 minutes before carving it into thin slices against the grain.
