📝 About This Recipe
A sophisticated nod to old-world preservation, this Corned Mutton transforms a robust cut of meat into a tender, succulent delicacy through a meticulous wet-cure process. By infusing the mutton with a aromatic blend of pickling spices and a balanced salt-sugar brine, we mellow the natural gaminess, resulting in a savory, melt-in-the-mouth texture. This dish is a celebration of patience and technique, offering a deeper, richer flavor profile than its beef counterpart.
🥗 Ingredients
The Meat
- 4-5 pounds Mutton Shoulder or Leg (boneless, trimmed of excess hard fat)
The Curing Brine
- 1 gallon Water (filtered)
- 1.5 cups Kosher Salt
- 4 teaspoons Pink Curing Salt (Prague Powder #1) (essential for color and safety)
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Honey
- 5 cloves Garlic (smashed)
- 3 tablespoons Pickling Spice (toasted)
- 1 piece Cinnamon Stick (broken in half)
The Cooking Liquid
- 1 large Yellow Onion (quartered)
- 2 large Carrots (cut into chunks)
- 2 pieces Celery Stalks (cut into chunks)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
In a large stockpot, combine the gallon of water, kosher salt, pink curing salt, brown sugar, and honey. Bring to a simmer over medium heat, stirring until all salts and sugars are fully dissolved.
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2
Add the smashed garlic, toasted pickling spices, and cinnamon stick to the brine. Remove from heat and let the mixture cool completely to room temperature, then refrigerate until chilled (approx. 40°F).
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3
Prepare the mutton by trimming any thick, waxy exterior fat, but leave a thin layer for flavor. Tie the meat with butcher's twine if it is a loose boneless cut to ensure even cooking later.
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4
Place the mutton in a large, non-reactive container (glass, food-grade plastic, or stainless steel). Pour the chilled brine over the meat, ensuring it is completely submerged. Use a heavy plate to weigh the meat down if necessary.
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5
Seal the container and refrigerate for 5 to 7 days. Flip the meat once every 24 hours to ensure the cure penetrates evenly from all sides.
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6
After the curing period, remove the mutton from the brine and rinse it thoroughly under cold running water to remove excess surface salt. Discard the brine.
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7
Place the rinsed mutton in a clean, large heavy-bottomed pot or Dutch oven. Add the onion, carrots, celery, peppercorns, and bay leaves.
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8
Cover the meat with fresh cold water by at least 2 inches. Bring the liquid to a very gentle boil over medium-high heat.
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9
Once boiling, reduce the heat to a very low simmer. Skim off any foam that rises to the surface during the first 20 minutes of cooking.
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10
Cover the pot with a tight-fitting lid and simmer for 3 to 4 hours. The mutton is done when it is 'fork-tender' and yields easily when pierced.
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11
Remove the pot from the heat. For the best texture, let the mutton rest in its cooking liquid for 20-30 minutes before carving; this keeps the meat incredibly juicy.
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12
Lift the mutton onto a carving board. Slice against the grain into 1/4-inch thick slices and serve warm.
💡 Chef's Tips
Always ensure the brine is stone-cold before adding the raw meat to prevent bacterial growth. Don't skip the pink curing salt; it provides the classic rosy hue and prevents the meat from turning grey. If the mutton smells overly 'gamey,' you can add a cup of stout beer to the cooking liquid for a more robust, earthy depth. Slicing against the grain is the most important rule for a tender mouthfeel; look for the direction of the muscle fibers and cut perpendicular to them. Leftovers make the world's best hash—simply dice and fry with potatoes and onions.
🍽️ Serving Suggestions
Serve alongside buttery colcannon (mashed potatoes with kale or cabbage). A side of spicy English mustard or creamy horseradish sauce cuts through the richness beautifully. Pair with a chilled glass of dry hard cider or a heavy Irish Stout. Serve with honey-glazed roasted root vegetables like parsnips and rutabaga. Accompanied by thick slices of toasted rye bread and pickles.