Homemade Corned Beef
Loaded with flavor and easy to make, you'll never go back to store bought corned beef again.
Servings 10
Ingredients
The Pickling Spices
- 1 cup Kosher Salt
- ½ cup Brown Sugar
- 2 tablespoon Pink Curing Salt optional
- 1 teaspoon Mustard Seeds
- 1 teaspoon Black Peppercorns
- 1 teaspoon Coriander ground
- ½ teaspoon Nutmeg grated
- ½ teaspoon Ginger ground
- ¼ teaspoon Clove ground
- 8 whole All-spice berries
- 12 whole Juniper berries
- 2 Bay leaves
- 1 Cinnamon Stick
Corned Beef
- Water
- 5 lbs Beef Brisket
- 1 med Onion Diced
- 2 carrots Diced
- 2 Celery Stalks Diced
Instructions
- In a large bowl combine the pickling spices and cover with hot water to dissolve the salt and sugar. Once dissolved add in a few cups of cold water to cool the mixture.
- Place the brisket in a large container or large seal-able bag. Pour the pickling liquid over the brisket and add cold water till the brisket it covered by 1 inch.
- Let this brine for 7 to 10 days (longer equals more flavor), turning the brisket daily to stir up the brine and insure it's fully submerged.
- After 7 to 10 days remove the brisket and rinse thoroughly with cold water.
- Place the Brisket in a large cast iron pot, add the onion, carrots, and celery, and cover by 1 inch with fresh water.
- Bring this to a boil over med-high heat, then reduce to med-low, cover and let it gently simmer for 2 ½ to 3 hours, until the meat is fork tender.
- Slice against the grain and serve.
Notes
You can reserve some of the cooking liquid (not brine liquid) and use it to flavor other dishes. I love using it to saute cabbage as a side dish.