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Corned beef holds a special place in British cuisine, celebrated for its rich flavor and versatility. It has been a staple in British households for centuries, often enjoyed as a comforting meal during colder months. Traditionally associated with dishes such as corned beef hash or served alongside cabbage and potatoes, this hearty meat offers a savory taste that resonates deeply within British culture. However, we're taking a unique twist on this classic dish by introducing a delightful stuffing of green olives, adding an unexpected burst of flavor that elevates the corned beef experience.

Homemade British corned beef, stuffed with green olives

Experience the taste of traditional British cuisine with this delicious homemade corned beef stuffed with green olives. This recipe combines a flavorful brine that tenderizes the brisket, infusing it with spices and garlic. After a week of brining, it’s stuffed with a zesty olive and onion mixture, seared to perfection, and roasted until tender. Perfect for family dinners, pair it with mashed potatoes or veggies for a comforting meal everyone will love!
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Ingredients
  

3 lbs brisket (beef)

1/4 cup kosher salt

1 tablespoon black peppercorns

1 tablespoon mustard seeds

1 tablespoon coriander seeds

1 teaspoon allspice berries

2 bay leaves

6 cloves of garlic, minced

1 teaspoon red pepper flakes (optional)

4 cups water

3/4 cup green olives, pitted and chopped

1 cup onion, finely chopped

1 tablespoon fresh parsley, chopped

1/2 teaspoon lemon zest

1 tablespoon olive oil

Fresh black pepper, to taste

Instructions
 

Prepare the Brine: In a large pot, combine kosher salt, black peppercorns, mustard seeds, coriander seeds, allspice berries, bay leaves, minced garlic, red pepper flakes, and water. Bring to a boil, stirring until the salt is dissolved. Remove from heat and let cool.

    Brine the Beef: Once the brine is completely cool, place the brisket in a large, non-reactive container (like a glass dish or plastic bucket). Pour the brine over the brisket, ensuring it's fully submerged. Cover and refrigerate for 5-7 days, turning the brisket every 2 days.

      Prepare the Stuffing: In a bowl, mix chopped green olives, finely chopped onion, parsley, and lemon zest. Drizzle in olive oil and season with black pepper. Set aside to let the flavors meld.

        Preheat the Oven: Preheat your oven to 325°F (165°C).

          Stuff the Brisket: After brining, remove the brisket from the brine and pat dry. With a sharp knife, carefully cut a pocket into the brisket (like you’re butterflying it) but keep it connected at one end. Fill the pocket with the olive mixture, pressing down gently to pack it in.

            Sear the Beef: Heat a large skillet over medium-high heat and add a bit of oil. Sear the stuffed brisket on each side until browned, about 3-4 minutes per side.

              Roast the Brisket: Transfer the seared brisket to a roasting pan, cover with foil, and roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender. Uncover during the last 30 minutes of cooking to brown the top.

                Rest and Serve: Remove the brisket from the oven and let it rest for 15-20 minutes before slicing. Serve sliced with your choice of sides, such as mashed potatoes or steamed vegetables.

                  Prep Time: 30 mins | Cook Time: 3 hours | Total Time: 1 week (including brining) | Servings: 6-8