Corned Beef from Scratch

by on May 18, 2014 » Add the first comment.
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INGREDIENTS

  • 2 quarts boiling water
  • 1-2 LB Beef Brisket
  • 1 C salt
  • 1/2 C brown sugar
  • 1 TBL curing salt – Contains sodium nitrate to reduce bacterial growth
  • You will need this amount only for the initial brine:  1 tsp each whole corriander seeds, whole cloves, 4 dried bay leaves,  whole celery seeds, whole alspice berries
  • You will need this amount twice:  1 tsp each black peppercorns, whole mustard seeds, cinnamon stick, whole juniper berries

STEP BY STEP

  1. Add all above ingredients to hot water, bring to a rolling boil, then turn off heat and let cool over a period of about two hours.
  2. Place two inch thick brisket in Zip Lock Freezer Bag.
  3. Add the cooled brine
  4. Place bag in glass casserole dish
  5. Cover and refrigerate 2-14 days
  6. Agitate the bag once or twice every day… Just whenever you get into the refrigerator
    WHEN YOU ARE READY TO ACTUALLY COOK YOUR BRISKET
  7. Rinse your brisket briefly under running tap water
  8. Put into a pot or a pressure cooker.  The only thing that will change between the two is the cook time.
  9. Cover with large chopped pieces of onion, celery and carrot
  10. Put in 1 tsp each black peppercorns, whole mustard seeds, cinnamon stick, whole juniper berries
  11. Add about 3 C water
  12. Cover your pan
  13. Bring to a rapid boil over high heat
  14. If using a pressure cooker, after the steam locks the cooker, start timing and let it cook for 90 minutes.  At the end of the cooking time, use the Natural Release method.
  15. If cooking on the stove, let cook for 3 – 3.5 hours
  16. Plate the finished meat and cover with foil.  Let rest 30 minutes before cutting.
    IF MAKING SOUP WITH THE REMAINING JUICES
  17. Remove meat, and pour liquid into soup pan
  18. Add parsley, potatoes, cabbage wedges
  19. Cook 25 minutes
  20. Add white turnip pieces, carrots
  21. Simmer 15 more minutes

 

 

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