Braised Corned Beef Brisket with Carrots and Kale

“Corned” beef doesn’t involve corn at all. The name simply refers to the brining process of curing meat in coarse grains (or “corns”) of salt—historically and presently (although brining today more often means salt dissolved in water). The brisket cut can be a tough piece of meat if not cooked properly. That’s why it benefits most from slow cooking for a long period of time.

Some corned beef recipes call for first boiling the meat in water, then simmering it for a few hours, but I’ve found that braising the brisket slowly in vegetable broth after it marinates in an aromatic spice rub results in a more flavorful, succulent piece of beef. Ground mustard and coriander start the meat with a penetrating marinade that enhances the finished dish.

This recipe calls for a two-pound, flat-cut brisket to serve four to five people (it reduces quite a bit during cooking), braised for about two-and-one-half hours. Flat cuts don’t have as much fat as round cuts, but you can use a larger round-cut piece and adjust the cooking for a longer time—about an hour. Check for tenderness by pricking it with a fork.

Flat-Cut Corned Beef Brisket

I paired the brisket with a simple side dish of tender carrots in a light honey sauce with quickly sautéed “lacinato,” or Tuscan, kale. Lacinato is a dark, bluish-green kale that isn’t quite as bitter as curly kale, but still adds a flavorful earthiness to balance the sweetness of the carrots. If you don’t have lacinato, simply substitute regular red or green kale.

Lacinato Kale

Tip: When the brisket is ready to serve, be sure to slice it across the grain. This ensures a very moist, tender cut.

Serves 4-5

Ingredients

For the Brisket

• 2 tbsp ground mustard seed
• 1 tbsp ground coriander seed
• 1 2-lb flat-cut corned beef brisket
• 2 tbsp olive oil
• freshly ground black pepper
• sea salt (if desired)
• 2 1/2 cups vegetable broth

For the Carrots and Kale

• 1 tbsp unsalted butter
• 10 oz baby-cut carrots, cut lengthwise in half
• sea salt
• freshly ground black pepper
• 2 tbsp honey
• 3 cups chopped lacinato kale (or regular kale)
• 1/4 cup vegetable broth

Preparation

For the Brisket

1. Combine the ground mustard and coriander in a small bowl. Slice the fat cap off the brisket and rub the spice mixture all over the beef. Cover with plastic wrap and marinate in the refrigerator 3-4 hours.

Ground Mustard and Coriander Rub

Brisket with Dry Rub

1. Preheat the oven to 275° F.
2. Heat a Dutch oven over medium-high heat and add the oil. Season the brisket with pepper and a little salt, if desired. (The beef is already well salted.) Sear 4-5 minutes on each side, until beginning to brown.
3. Add the broth, cover tightly with a lid, and braise in the oven 2 1/4 to 2 1/2 hours, turning halfway through. Remove the brisket to a cutting board and rest 10 minutes before slicing.

Brisket Beginning to Sear

Brisket and Broth Ready to Braise

Braised Brisket

Braised Brisket

For the Carrots and Kale

1. Heat a large skillet over medium heat and add the butter. When the butter has melted, add the carrots and season with salt and pepper. Cover and cook until crisp-tender and just beginning to brown, about 12 minutes.
2. Add the honey and cook 1 minute, stirring well to combine.

Carrots Beginning to Cook

Cooked Carrots with Honey Added

1. Add the kale and broth and re-season with salt and pepper, if desired. Cook until the kale is tender and wilted, about 5 minutes.

Kale Added to Carrots

Cooked Carrots and Kale

Cut the brisket across the grain into thin, 1/4-inch slices and place 4 to 5 slices on each of 4 plates. (Save any leftover brisket for Reuben sandwiches.) Spoon the carrots and kale alongside and serve right away.