It’s almost magical how a simple cut of meat can be transformed into a cured creation with a distinct flavor. Sure, you can buy corned beef at any supermarket in less time than it takes to make your own, but making it in your own kitchen is far more satisfying and gives you complete control over the final flavor.
What is the procedure for making corned beef?
What is the procedure for making corned beef?
Making your own corned beef begins with a beef brisket. Yes, the same cut that barbecue fans covet is transformed into a one-of-a-kind dish by curing and brining it for ten days.
The simplest way for me to brine a brisket is to place it in a 2 gallon ziploc bag and pour the brine over it. This uses less brine and takes up less fridge space than soaking it in a large storage container. The brisket should be turned over every few days to ensure even brining. I recommend brining it for ten days, but if you’re short on time, brining it for 7-10 days will suffice.
Place the brine bag in a rimmed skillet or baking dish to check for leaks.
Is it necessary for me to use a cure?
Yes, using a cure is critical. The pink cure, also known as Prague Powder, is responsible for the pink color and spicy flavor of corned beef. Pink cure is most commonly used as a preservative in sausage production, allowing the sausage to cook at extremely low temperatures without dangerous bacteria growing. Because many grocery stores do not carry the pink cure, it is best to order it online.
Point vs. Flat Brisket
When shopping for a brisket to make corned beef, look for flat-cut and pointed breasts. Knit is usually less expensive, fatter, and irregularly shaped. As a result, whenever possible, I prefer to use flat-cut breasts. They cook more evenly, have a smoother texture, and are easier to slice. You can, however, use any of these recipes.
What exactly are pickled spices?
Pickling spices are a tasty blend of spices and seasonings that are dipped in brine with the meat to impart flavor. This recipe incorporates a variation of my homemade pickling spice, which includes black peppercorns, coriander, mustard seeds, bay leaf, allspice, cinnamon, cloves, ginger, and crushed red pepper.
You can buy store-bought pickle spices, but if you’re having trouble making homemade corned beef, I recommend making your own pickle spice mix because this is what gives the meat the most flavor and the best flavor. allows you to double the flavor to suit your preferences
How to Prepare Corned Beef
When your brisket is done, rinse it with cold water to remove any excess salt from the surface. Because the brining process has blocked the flavor of your seasonings within the meat, you don’t have to worry about this meat-removing flavor.
The most common method of cooking corned beef is to boil it in water. In a large pot, combine the meat with a tablespoon of the pickling spices and cover with water by an inch. If your corned beef does not fit, cut it in half. Cook for two to three hours, or until the corned beef is tender when pierced with a fork.
Corned beef slices on a plate with vegetables
What should I do with it?
This popular Irish-American dish (yes, it’s not truly “Irish”) is best known for its corned beef and cabbage. However, it can also be used in any of the following delectable recipes:
- 5 pound beef brisket
- 2 gallon ziploc storage bag
- 1/2 gallon of water
- 2/3 taza de sal kosher
- 2 1/2 teaspoons of pink cure
- 1/4 cup brown sugar
- 2 tablespoons pickling spices
- 2 teaspoons coriander seeds
- 1 1/2 teaspoons black peppercorns
- 1 1/2 teaspoons mustard seeds
- 1 teaspoon allspice berries
- 3 bay leaves
- 1 inch cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground ginger
- 10 whole cloves
- Combine all of the pickling spices.
- In a large saucepan, combine water, salt, pink cure, brown sugar, and two tablespoons pickling spices (reserving the remaining 1 tablespoon of spices). Bring to a simmer and cook for 5 minutes, or until the sugar and salt have dissolved completely.
- Allow the brine to cool in the refrigerator.
- When the brisket is cool, place it in a 2 gallon storage bag and pour in the brine. Seal tightly and set aside in a baking dish to catch any leaks. Place the breast in the refrigerator and turn it every few days. For ten days, soak in a brine.
- Remove the brisket from the brine and rinse it under cold water to remove any excess salt.
- In a large pot, combine the corned beef, the remaining 1 tablespoon of pickling spices, and enough water to cover the breast by an inch.
- Place the pot over high heat and bring to a boil before reducing to a simmer. Cook for 3-4 hours, or until the corned beef is tender and pierced easily with a fork. During cooking, add more water as needed.
- When the corned beef is tender, remove it from the oven, let it cool slightly, and slice it against the grain to serve.
- The water left over from boiling meat is extremely flavorful and can be used to cook vegetables such as potatoes, carrots, and cabbage.
Amount Per Serving Calories 572Total Fat 35gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 16gCholesterol 200mgSodium 99mgCarbohydrates 6gFiber 1gSugar 4gProtein 55g