Making Corned Beef from scratch is much easier than you think and definitely worth the little bit of effort!
Corned Beef was a cooking tradition that came about out of necessity, a way to preserve beef way back before refrigeration was ever invented. But as with all delicious traditions, it was one food that has been enjoyed for generations and still is today. In the USA it’s associated with St. Patricks Day menus mostly but you’ll still find it as a winter favorite on many rural American tables.
We love the Taste Of Home’s recipe for Corned Beef Brisket from Scratch and you can get all the necessary spices and cure quick from our shoppe or online, just click the ingredient to go and order!
Ingredients
1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt
4 garlic cloves, minced
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped
Supplies
Large stockpot (Like this one from our new line of cookware and bakeware.)
2 oven roasting bags
Dutch oven
Enough room in your fridge to store the brisket for 10 days
In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Refrigerate until chilled.
It’s time to play Russian nesting doll with your oven-roasting bags. Open them both and place one inside the other. Tuck the brisket into the innermost bag and carefully add in the cooled brine. Be sure that it pools over and around the brisket. Then seal both bags. Try to press as much air out as possible before sealing. Before placing in the fridge, turn the meat a few times to evenly coat it.
Clear a special place in the fridge for the brisket to live. Keep it refrigerated for 10 days so that the meat can properly soak in all the spiced flavor. Be sure to turn the brisket over occasionally so that it remains evenly coated.
After 5-8 days, the corned beef is almost ready. Wake up the brisket from its chilled slumber by removing it from the brine. Give the brisket a thorough rinse and cut it in half to fit your pot, if needed.
Next, place the brisket in a Dutch oven with enough water to cover. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep brisket covered. Cook for about 3 hours or until meat is tender.
At long last, your corned beef is ready to serve, hot or cold. Use a sharpened knife to cut the brisket into thin slices. Slap it onto a sandwich or serve with additional vegetables simmered until tender.
To eat the beef at a later date, refrigerate it in the cooking liquid. It’ll keep for several days. Reheat in that same liquid when you’re ready to serve. Next, learn how to make baked corned beef.
