Corned Beef, Make your OWN!
The REAL DEAL!
1 (4 to 5 pound) Beef Brisket, trimmed
(or round roast)
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
1 level teaspoons Pink Curing salt or
Prague powder #1
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
Preparation:
Boil water, add salt, brown sugar and saltpeter, stir to dissolve.
Add the Spices and let cool.
Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour marinade over meat.
Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 10 days.
Note 1: Prague Powder No.1 Pink Curing Salt (Tinted Cure) is used for preserving and curing all types of sausage curing, jerky curing and making corned beef. 6.25% Sodium Nitrite. I found these at a Local Specialty Spice Store: Bulk, 16 oz $6.15 / 1 oz $0.99.... that's ALL!!!
Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.
Note 2: Bottom Round Roasts may be substituted for the brisket for a leaner corned beef
1 (4 to 5 pound) Beef Brisket, trimmed
(or round roast)
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
1 level teaspoons Pink Curing salt or
Prague powder #1
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
Preparation:
Boil water, add salt, brown sugar and saltpeter, stir to dissolve.
Add the Spices and let cool.
Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour marinade over meat.
Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 10 days.
Note 1: Prague Powder No.1 Pink Curing Salt (Tinted Cure) is used for preserving and curing all types of sausage curing, jerky curing and making corned beef. 6.25% Sodium Nitrite. I found these at a Local Specialty Spice Store: Bulk, 16 oz $6.15 / 1 oz $0.99.... that's ALL!!!
Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.
Note 2: Bottom Round Roasts may be substituted for the brisket for a leaner corned beef
Make your own Corned Beef
It's not difficult to make your own corned beef and the results are delicious. We suggest that you use Brisket, but you can also use Bottom Round (leaner).
1 (6 to 8 pound) Beef Brisket, trimmed (or round roast)
8 cups water, or more if necessary to cover the meat
1 1/4 cups kosher salt
1 cup sugar
5 tablespoons pickling spices
1 medium onion, spiked with 3 cloves
3 garlic cloves
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
1 teaspoon peppercorns
Bring the water to a boil in a saucepan. Add the salt and sugar, stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45 degrees F.
Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refrigerate for 8 to 12 days. Stir the brine each day and turn the Beef occasionally.
To cook the corned beef, remove the meat from the brine and put it in a large pot. Cover with water and add the vegetables, bay leaves and peppercorns. Simmer over low heat until tender, 3 hours or more if necessry. Thinly slice across the grain and serve hot or cold.
It's not difficult to make your own corned beef and the results are delicious. We suggest that you use Brisket, but you can also use Bottom Round (leaner).
1 (6 to 8 pound) Beef Brisket, trimmed (or round roast)
8 cups water, or more if necessary to cover the meat
1 1/4 cups kosher salt
1 cup sugar
5 tablespoons pickling spices
1 medium onion, spiked with 3 cloves
3 garlic cloves
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
1 teaspoon peppercorns
Bring the water to a boil in a saucepan. Add the salt and sugar, stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45 degrees F.
Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refrigerate for 8 to 12 days. Stir the brine each day and turn the Beef occasionally.
To cook the corned beef, remove the meat from the brine and put it in a large pot. Cover with water and add the vegetables, bay leaves and peppercorns. Simmer over low heat until tender, 3 hours or more if necessry. Thinly slice across the grain and serve hot or cold.
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