Recipe: Corned Beef

Posted in Holiday

Recipe: Corned Beef

From the kitchen of Steven Manall, Executive Chef, Palmetto Cafe at Belmond Charleston Place.


1 quart of water
1 cup kosher salt
1⁄2 cup brown sugar
1 teaspoon salt peter (curing pink salt)
1 cinnamon stick cracked in half
3 teaspoons mustard seeds
3 teaspoons black peppercorns
3 whole cloves
6 whole juniper berries
2 bay leaves
10 cracked allspice berries
1/2 teaspoon ground ginger
1 pound of ice
3 pounds beef brisket
1 large onion-rough dice
1 carrots- rough dice
2 stalks of celery- rough dice water for simmering


  • Add the first 11 ingredients and bring to a boil. Simmer for 5 minutes. Take off heat and add the ice.
  • After it cools, pour the mixture into a container with the beef. Cover with a lid and allow to brine for 10 days.
  • After 10 days, pull out beef and slightly rinse, add beef to a pot with celery, onions, and carrots.
  • Simmer till tender. Allow to set in the simmering liquid overnight.
  • The next day, warm up the beef in the liquid and strain the beef from the liquid.


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