Homemade Corned Beef

Name: Homemade Corned Beef
Cook time: 4 h
Total time: 5 d 4 h
Yield: 10 serving
Ingredients: 2 Tbsp black peppercorns; 2 Tbsp mustard seeds; 2 Tbsp coriander seeds; 2 Tbsp hot red pepper flakes; 2 Tbsp allspice berries; 2 Tbsp whole cloves; 1 Tbsp ground mace; 1 Tbsp ground ginger; 4 bay leaves, crumbled; 2 small cinnamon sticks, broken into pieces; 1 ½ cups kosher salt; ½ cup sugar; 4 tsp pink curing salt*; 3 cloves garlic, minced; 2 Tbsp pickling spice; 5 lb beef brisket; 1 medium onion peeled and cut in two; 1 carrot peeled and roughly chopped; 1 celery stalk roughly chopped; 2 Tbsp pickling spice

User Reviews

4.7

18 reviews

Excellent

Cook Time
4 hrs
curing
5 d
Total Time
5 d 4 hrs
Servings
10
Calories
358 kcal
Course
Main Course
Cuisine
Irish

Homemade Corned Beef

Julie Valencia

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How to make homemade corned beef ~ easy instructions for Irish cured beef brisket perfect for corned beef and cabbage, and Reuben sandwiches!

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Ingredients

Servings

pickling spice (you'll have extra leftover)

2 Tbsp black peppercorns
2 Tbsp mustard seeds
2 Tbsp coriander seeds
2 Tbsp hot red pepper flakes
2 Tbsp allspice berries
2 Tbsp whole cloves
1 Tbsp ground mace
1 Tbsp ground ginger
4 bay leaves, crumbled
2 small cinnamon sticks, broken into pieces

curing brine

1 ½ cups kosher salt
½ cup sugar
4 tsp pink curing salt* buy it here.
3 cloves garlic, minced
2 Tbsp pickling spice

braising pot

5 lb beef brisket
1 medium onion peeled and cut in two
1 carrot peeled and roughly chopped
1 celery stalk roughly chopped
2 Tbsp pickling spice

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Instructions

make the pickling spice mixture

Toast the black pepper, mustard seeds and coriander seeds in a dry pan for about 5 minutes until fragrant. Pulse a few times in a spice grinder to coarsely grind, or use the flat side of a knife to crack them.
Mix all the spices together in a small bowl. Set aside.

make the brine

In a non-reactive pot add 1 gallon of water, the kosher salt, sugar, curing salt, garlic, and 2 tablespoons of your pickling spice. Bring the pot up to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let the brine cool to room temperature. Then refrigerate until it is completely cold. Note: I like to do this the night before, if I can.

curing the beef

Add the brisket and the chilled brine to a container with a lid and make sure the meat is completely submerged, You can top it with a plate or other weight to submerge it, if necessary. Cover tightly and refrigerate for 5 days.

braising the beef

Preheat the oven to 300F.
Remove the brisket from the brine (discard the brine) and rinse well with cool water. Put the meat in a large oven safe pot that has a lid. Cover with water and add the onion, carrot, and celery along with 2 more tablespoons of the pickling mixture. Bring the pot to a boil.
Remove from the heat, cover, and bake for 4 hours, or until tender.
Remove the corned beef to a platter and let rest for 15 minutes. Strain the cooking liquid.
Thinly slice the corned beef, against the grain, with a sharp carving knife. Serve with some of the cooking liquid on the side.
Leftover corned beef can be kept in the refrigerator for up to 4-5 days.

Notes

Recipe from Michael Ruhlman
*the pink salt is optional but this is what gives corned beef that amazing deep red color.
Serving suggestions:
Classic Corned Beef and Cabbage: Serve the corned beef with boiled cabbage, carrots, and potatoes, and a side of horseradish sauce.
Reuben Sandwich: Layer sliced corned beef on rye bread with sauerkraut, Swiss cheese, and Thousand Island dressing, and grill until the cheese is melted.
Corned Beef Hash: Dice leftover corned beef and mix it with diced potatoes, onions, and bell peppers. Fry in a skillet until crispy and serve with fried eggs.
Corned Beef and Eggs: Slice corned beef and serve it with fried or scrambled eggs for a hearty breakfast or brunch.
Corned Beef and Irish Soda Bread: Serve slices of corned beef with warm, freshly baked Irish soda bread and a dollop of mustard.
Classic Corned Beef and Cabbage: Serve the corned beef with boiled cabbage, carrots, and potatoes, and a side of horseradish sauce.
Reuben Sandwich: Layer sliced corned beef on rye bread with sauerkraut, Swiss cheese, and Thousand Island dressing, and grill until the cheese is melted.
Corned Beef Hash: Dice leftover corned beef and mix it with diced potatoes, onions, and bell peppers. Fry in a skillet until crispy and serve with fried eggs.
Corned Beef and Eggs: Slice corned beef and serve it with fried or scrambled eggs for a hearty breakfast or brunch.
Corned Beef and Irish Soda Bread: Serve slices of corned beef with warm, freshly baked Irish soda bread and a dollop of mustard.

Nutrition Information

Show Details

Calories 358kcal (18%) Carbohydrates 2g (1%) Protein 47g (94%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 141mg (47%) Sodium 181mg (8%) Potassium 773mg (22%) Fiber 1g (4%) Vitamin A 13IU (0%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 358 kcal

% Daily Value*

Calories	358kcal	18%
Carbohydrates	2g	1%
Protein	47g	94%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	141mg	47%
Sodium	181mg	8%
Potassium	773mg	16%
Fiber	1g	4%
Vitamin A	13IU	0%
Vitamin C	1mg	1%
Calcium	27mg	3%
Iron	5mg	28%