It’s no secret that I’m quite the fan of food projects. Especially when it comes to making my favorite meats. A few of the more popular posts here are: home cured bacon, spiced cider brined headcheese and even how to render your own lard.
Last year I made two different recipes utilizing corned beef for St Paddy’s Day: Corned Beef Hash and Reuben Sandwiches with Irish Soda Bread. They are two of my favorite recipes from last year and they wouldn’t be possible without the corned beef itself.
The corn from corned beef is derived from the curing process that uses large grains of rock salt or ‘corns’. It’s really no more difficult to make than home cured bacon. The majority of the time is completely hands off while the corned beef cures in the brine. And I think one of the best things about making your own corned beef at home is the variety of meals you can use it for. From the recipes mentioned above, to just slicing off a few pieces and spreading a spoonful of spicy grain mustard, you really can’t lose. Give it a try and let us know your favorite application for corned beef.
- 1 gallon filtered water
- 1 cup sea salt
- 2/3 cup coconut sugar
- 2 tbs beetroot powder
- 5 tbs pickling spice
- 1 tbs mustard seed
- 1 tbs black peppercorn
- 1 tbs coriander seeds
- 20 juniper berries
- 3 bay leaves
- 3 cardamom pods
- 5 cloves
- 5 allspice berries
- 1 cinnamon stick
- 3-5lb brisket
- 1 medium onion, quartered
- 1 large carrot, roughly chopped
- 1 large stalk celery, roughly chopped
- Add water, sea salt, coconut sugar, beetroot powder and pickling spice to a large stock pot and bring to a boil over high heat until salt and sugar have dissolved.
- Remove from heat and allow brine to cool to room temperature.
- Place brisket in a 2 gallon zip top bag or large vacuum bag and add brine. Seal bag and lay flat inside a refrigerator for 10 days turning brisket every day.
- After 10 days, remove brisket from refrigerator and rinse with cool water.
- Place brisket in a pot just large enough to hold meat.
- Add carrot, onion and celery and cover with water by one inch.
- Bring to a boil over medium high heat.
- Reduce temperature to low and simmer for 3 hours or until meat is fork tender.
- Remove from heat and let cool.
- Slice meat across the grain and enjoy.
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