Homemade Corned Beef (Print version)
Tender homemade corned beef made from brisket, pickling spices, and a patient 5-7 day brine.
# Ingredients:
For the brine
01 -
1 gallon (3.8 L) water
02 -
1 cup (240 g) kosher salt, preferably Morton kosher salt
03 -
1/2 cup (105 g) packed brown sugar
04 -
2 teaspoons pink curing salt #1, also called Prague Powder #1
05 -
3 tablespoons pickling spice
06 -
4 cloves garlic, smashed
07 -
1 bay leaf
For the beef
08 -
1 trimmed beef brisket flat or point, 4-5 lb (1.8-2.3 kg)
09 -
Cold water, enough to cover for cooking
10 -
1 tablespoon pickling spice, for simmering
# Instructions:
01 -
Place the pickling spice in a large nonreactive pot over medium heat. Toast for 2-3 minutes, shaking the pot often, until the spices smell fragrant but are not scorched.
02 -
Add the water, kosher salt, brown sugar, curing salt, garlic, and bay leaf. Bring to a simmer and stir until the salts and sugar dissolve.
03 -
Remove the pot from the heat and cool the brine completely. Refrigerate until cold before adding the brisket.
04 -
Place the brisket in a food-safe nonreactive container or large brining bag. Pour the cold brine over it, weigh it down so it stays submerged, cover, and refrigerate for 5-7 days, turning once daily.
05 -
Remove the brisket from the brine and discard the brine. Rinse the beef very well under cold running water to remove excess surface salt and spices.
06 -
Place the brisket in a clean pot and cover with fresh cold water by 1-2 inches. Add 1 tablespoon pickling spice, bring to a gentle simmer, cover, and cook for 3-3 1/2 hours, until fork-tender.
07 -
Transfer the corned beef to a cutting board and rest for 10 minutes. Slice across the grain into 1/4-inch pieces for dinner or thinner pieces for sandwiches.
# Good to know:
01 -
Plan on 5-7 days of curing time before cooking.
02 -
Use pink curing salt #1 only, not pink Himalayan salt.
03 -
Keep the brisket refrigerated and fully submerged during curing.