We absolutely love beet corned beef for its bold twist on a timeless classic. This vibrant dish infuses traditional corned beef with the earthy sweetness of beets, creating a colorful feast that’s as nutritious as it is delicious. It’s perfect for adding a fresh spin to your weekly meals.
Ingredients
To craft our flavorful Beet Corned Beef, we select high-quality ingredients that blend the hearty richness of corned beef with the earthy sweetness of beets. Below, we list them in the order we use them, including any necessary prep specifics for accuracy and ease.
- Beef Brisket: 3 pounds, trimmed of excess fat to ensure even curing and tender results.
- Fresh Beets: 4 medium-sized, peeled and thinly sliced, as these form the base for the vibrant color and natural sweetness in our brine.
- Kosher Salt: ½ cup, for the curing process to draw out moisture and enhance flavor preservation.
- Brown Sugar: ¼ cup, dissolved in the brine to balance the saltiness with a subtle caramel note.
- Pickling Spices: 2 tablespoons, including whole mustard seeds, coriander seeds, and peppercorns, ground lightly before adding to promote even infusion.
- Garlic Cloves: 6, minced, to introduce a pungent aroma early in the preparation.
- Bay Leaves: 4, crushed, for adding a herbal depth during the curing stage.
- Onion: 1 large, diced, to build layers of flavor in the cooking liquid.
- Water or Beef Broth: 4 cups, to create the brine or simmering base for tenderizing the meat.
Equipment Needed
Before we dive into preparing our beet corned beef with the fresh ingredients we’ve outlined, let’s gather the essential tools. Having the right equipment ensures a seamless process from brining to cooking, allowing us to achieve that perfect balance of earthy sweetness and tender texture.
We recommend the following key items to make our recipe efficient and safe:
- Large Stockpot or Dutch Oven: This is crucial for brining and simmering the beef brisket with beets. Opt for one that holds at least 8 quarts to accommodate the meat and liquid without overflow.
- Glass or Stainless Steel Brining Container: We use this to cure the beef mixture safely. Choose a non-reactive material to prevent any metallic flavors from tainting our vibrant beet infusion.
- Meat Thermometer: Essential for checking the internal temperature of the beef to reach 195°F for optimal tenderness—accuracy here means avoiding tough results.
- Chef’s Knife and Cutting Board: A sharp 8-10 inch chef’s knife paired with a sturdy cutting board helps us precisely chop beets, onions, and garlic, enhancing the dish’s flavor profile.
- Measuring Cups and Spoons: These allow us to measure kosher salt, brown sugar, and spices accurately, ensuring the curing process delivers consistent, mouthwatering results.
- Strainer or Colander: We rely on this to drain the brined beef and vegetables, making it easier to achieve that clean, flavorful final product.
- Tongs and Slotted Spoon: Perfect for handling hot ingredients during cooking, these tools help us maintain control and prevent splatters.
With this equipment ready, we’re set to move forward and transform our ingredients into a delicious beet corned beef masterpiece.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, let’s prepare our beet corned beef with precision and ease. We will walk you through each step to create a tender, flavorful dish bursting with earthy sweetness and vibrant colors.
Prep
Before cooking, we focus on preparing the brine and marinating the beef to infuse maximum flavor. Start by rinsing a 3-4 pound beef brisket under cold water and patting it dry with paper towels. In a large bowl, combine 1 cup kosher salt, ½ cup brown sugar, 2 tablespoons pickling spices, 4 minced garlic cloves, and 2 bay leaves to create the brine mixture.
Next, peel and chop 4 medium fresh beets into 1-inch cubes—this step ensures even infusion of their natural sweetness and deep red hue. Slice 1 large onion into thick rings for added depth. In a glass or stainless steel container, dissolve the brine mixture in 4 quarts of water or beef broth, stirring until fully incorporated. Submerge the beef brisket in the brine, cover, and refrigerate for 5-7 days, flipping daily to promote uniform curing. This process transforms the beef into a juicy, pink masterpiece ready for cooking.
Cook
Once prepped, we move to cooking our beet corned beef to achieve perfect tenderness. Remove the brisket from the brine and rinse thoroughly under cold water to remove excess salt. Place it in a large stockpot or Dutch oven along with the chopped beets, onion rings, and the same 2 bay leaves.
Add enough water or beef broth to cover the meat by about 2 inches—approximately 8-10 cups. Bring the pot to a boil over high heat, then reduce to a low simmer and cover. Cook for 2.5 to 3 hours, or until the meat reaches an internal temperature of 195°F as measured by a meat thermometer—the beef should become fork-tender with a rich, earthy aroma filling your kitchen. If needed, skim off any foam that rises to the surface for a cleaner broth.
Serve
After cooking, we transfer our beet corned beef to a cutting board and let it rest for 10-15 minutes to retain its juices. Slice the beef against the grain into ¼-inch thick pieces for optimal tenderness, revealing the vibrant pink color and succulent texture from the beets.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 250 | 13% |
| Protein | 25g | 50% |
| Iron | 15% of DV | 15% |
| Vitamin C | 10% of DV | 10% |
Make-Ahead Instructions
One of the beauties of our beet corned beef recipe is its flexibility for planning ahead, allowing us to infuse flavors deeply while saving time on busy days. By preparing components in advance, we ensure a succulent, vibrant dish that’s ready to impress with minimal last-minute effort. Let’s break down the steps for optimal make-ahead preparation.
Brining the Beef in Advance
We recommend starting the brining process up to 7 days before you plan to cook. This step is crucial for developing that earthy sweetness and tender texture from the beets. Here’s how we do it:
- Prepare the brine mixture: In a large glass or stainless steel container, combine 1 cup of kosher salt, ½ cup of brown sugar, 2 tablespoons of pickling spices, 4 crushed garlic cloves, 2 bay leaves, 4 chopped beets, and 1 chopped onion. This mixture not only cures the beef but also imparts a striking pink hue and robust flavor.
- Submerge the beef: Add a 3-4 pound beef brisket to the container, ensuring it’s fully covered with the brine and vegetables. Seal the container and refrigerate for 5-7 days, flipping the brisket once daily to promote even curing.
- Storage tip: After brining, if you’re not cooking immediately, pat the beef dry, wrap it tightly in plastic wrap or vacuum-seal it, and refrigerate for up to 2 additional days. For longer storage, freeze the brined beef for up to 1 month—this locks in moisture and flavor for a perfect reheating later.
Cooking and Storing the Beef Ahead
Once brined, we can cook the beef fully and store it, making it ideal for meal prep. Cooking ahead preserves the dish’s fork-tender consistency and vivid colors, so it’s ready to slice and serve.
- Cook the beef: Follow our step-by-step instructions from the previous section—simmer the brined brisket with the beets and onion in a stockpot until it reaches an internal temperature of 195°F (about 2-3 hours). Let it cool completely at room temperature for 30 minutes.
- Cool and store: Slice the cooked beef against the grain into thin pieces, then portion it into airtight containers with some of the cooking liquid to maintain moisture. Refrigerate for up to 4 days or freeze for up to 3 months. The beets’ natural sweetness will shine through even after storage, keeping the dish’s earthy aroma and tender bite intact.
For reference, here’s a quick table on storage durations and methods to help us plan effectively:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 4 days | Keep in cooking liquid; reheat gently in a covered pan over low heat. |
| Freezing | Up to 3 months | Use freezer-safe bags; thaw overnight in the fridge before reheating. |
Reheating for Serving
To bring our make-ahead beet corned beef back to life, we focus on gentle reheating that preserves its juicy texture and vibrant flavors.
- From the fridge: Place sliced beef in a skillet with a splash of beef broth, cover, and warm over medium heat for 5-7 minutes until heated through. This method revives the dish’s succulent feel and subtle beet sweetness without drying it out.
- From the freezer: Thaw in the refrigerator overnight, then reheat as above or in a 325°F oven for 15-20 minutes. Always use a meat thermometer to ensure it reaches 165°F for safety and optimal taste.
By following these steps, we make our beet corned beef a go-to for effortless, flavorful meals anytime.
Conclusion
We’ve shared our favorite take on beet corned beef, blending tradition with a nutritious twist. It’s a dish that brings vibrant flavors and ease to your table, perfect for family meals or gatherings.
We’re confident you’ll enjoy experimenting with this recipe, as it elevates everyday ingredients into something truly special. Dive in and make it your own for memorable dining experiences.
Frequently Asked Questions
What is beet corned beef?
Beet corned beef is a twist on traditional corned beef, incorporating fresh beets for an earthy sweetness and vibrant pink color. It’s a flavorful, nutritious dish made by brining beef brisket with beets, spices, and aromatics, then simmering until tender. This version adds health benefits from beets while maintaining the classic taste.
What ingredients are needed for beet corned beef?
You’ll need a 3-4 pound beef brisket, fresh beets, kosher salt, brown sugar, pickling spices, garlic, bay leaves, onion, and water or beef broth. These high-quality ingredients enhance flavor, tenderness, and the curing process for a delicious result.
What equipment is required to make beet corned beef?
Essential equipment includes a large stockpot or Dutch oven for brining and cooking, a glass or stainless steel container for curing, a meat thermometer for checking doneness, a chef’s knife and cutting board for prep, measuring cups and spoons, a strainer, and tongs for handling.
How do I prepare beet corned beef?
Start by brining the beef brisket in a mixture of salt, sugar, spices, garlic, bay leaves, beets, and onion for 5-7 days in the fridge. Then, cook it in a stockpot with the brining liquids until fork-tender. Slice against the grain and serve for a vibrant, succulent dish.
How long does it take to make beet corned beef?
The brining process takes 5-7 days in the refrigerator, while cooking takes about 2-3 hours on the stovetop until tender. Total time from start to finish is around 5-10 days, but most is hands-off, making it easy to plan.
Can I make beet corned beef ahead of time?
Yes, you can brine the beef up to 7 days in advance and store it refrigerated. Cook ahead and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the oven to keep it juicy and flavorful.
What are the nutritional benefits of beet corned beef?
Each serving offers about 250 calories, 25g of protein, and nutrients from beets like vitamins A, C, and potassium. It’s a healthy option that combines protein-rich beef with the earthy sweetness and antioxidants of beets for a balanced meal.