Homemade Corned Beef (Print Version)
# Ingredients:
→ For the Pickling Spices
01 -
1 tablespoon whole allspice berries
02 -
1 tablespoon whole mustard seeds (brown or yellow)
03 -
1 tablespoon coriander seeds
04 -
1 tablespoon red pepper flakes
05 -
1 tablespoon whole black peppercorns
06 -
2 teaspoons whole cloves
07 -
9 whole cardamom pods
08 -
6 large bay leaves, crumbled
09 -
2 teaspoons ground ginger
10 -
1/2 stick cinnamon
→ For the Brine
11 -
1 gallon (3.8 liters) water
12 -
300g kosher salt (2 cups Diamond Crystal OR 1 cup 3½ tablespoons Morton's)
13 -
5 teaspoons pink curing salt (optional)
14 -
3 tablespoons pickling spices
15 -
1/2 cup (90g) brown sugar
→ For the Brisket
16 -
1 (5-pound) beef brisket
17 -
1 tablespoon pickling spices
# Instructions:
01 -
Toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Remove from heat and crush slightly with a mortar and pestle. Add to a small bowl and stir in the crumbled bay leaves and ground ginger.
02 -
Add about 3 tablespoons of the spice mix (reserve the rest for cooking), plus the cinnamon stick, to a gallon of water in a large pot, along with the kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Refrigerate until well chilled.
03 -
Place the brisket in a large container and cover completely with the brine. The meat may float, so you may need to weigh it down with a plate. Alternatively, use a 2-gallon freezer bag placed in a container. Refrigerate for 5-7 days, flipping the brisket daily so all sides get brined equally.
04 -
Remove the brisket from the brine and rinse off with cold water. Place in a large pot that fits the brisket and cover with at least one inch of water (more if you want it less salty). Add a tablespoon of the pickling spices. Bring to a boil, reduce to a very low simmer, cover, and cook 3-4 hours, until fork tender.
05 -
Remove the meat to a cutting board. Cut it first in half along the grain, then make thin crosswise cuts across the grain to serve.
# Notes:
01 -
Pink curing salt gives the corned beef its characteristic pink color - without it, the meat will be grey
02 -
Pink curing salt is NOT Himalayan pink salt - it's sodium nitrite and is toxic if ingested directly
03 -
The spiced cooking liquid can be used to cook vegetables for a boiled dinner
04 -
Cured corned beef can be stored in the refrigerator for up to a week
05 -
The recipe makes enough brine for a 5-pound brisket - use less for smaller cuts