Homemade Corned Beef
User Reviews
4.5
72 reviews
Excellent
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Prep Time
7 d
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Cook Time
4 hrs
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Total Time
7 d 4 hrs
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Servings
6 to 8
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Course
Main Course
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Cuisine
Irish
Homemade Corned Beef
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Fall apart tender corned beef is easy to make from scratch and will produce better flavor than store bought! Just make sure to allow the meat to brine for 7-10 days before Saint Patrick's Day.
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Ingredients
Brine and Brisket
- 2 to 3 tablespoons pickling spice recipe follows
- 1 cup kosher salt
- 2 tablespoons pink curing salt
- 1/2 cup brown sugar
- 3 garlic cloves smashed
- 1 4 to 5 pounds beef brisket, trimmed
- 1 onion quartered
- 1 head of garlic halved crosswise
Pickling Spice
- 2 teaspoons mustard seeds
- 1 teaspoon all spice berries
- 1 teaspoon black pepper corns
- 1 teaspoon coriander seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon ground nutmeg
- 1 teaspoon juniper berries
- 1/2 teaspoon ginger powder
- 1/2 teaspoon whole cloves
- 2 bay leaves crumbled
- 1 cinnamon stick smashed
Glaze (optional)
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1/2 cup Dijon mustard
- 1/2 cup water
Instructions
Making the Pickling Spice:
- Combine all the spices in a bowl. Reserve.
Making the brine:
- In a large stockpot, combine 2 quarts of water with the pickling spice, salt, pink salt, brown sugar and 3 smashed garlic cloves. Bring to a boil and cook until the salt and sugar have dissolved.
- Remove the brine from the heat and let it cool to room temperature, then refrigerate until chilled.
Brining the brisket:
- Place brisket in a 2-gallon ziplock bag or brining container and add the brine, making sure the beef is submerged. Seal and refrigerate for 7 to 10 days, flipping the brisket once every day.
Cooking the Corned Beef:
- Remove brisket from brine and rinse well under cold water. Run the brine solution through a strainer and reserve the pickling spices.
- Add the quartered onion and halved garlic head to a large Dutch oven. Set the corned beef on top of that and cover with water by several inches. Add the reserved pickling spice. Set over high heat and bring to a boil. Let it boil for 15 minutes and then reduce to a simmer. Cover and gently simmer for 3 to 4 hours or until the meat is fork tender.
- If doing the glaze, preheat broiler. While broiler is preheating, melt the butter in a sauce pan, over medium high heat, and add the brown sugar and water. Once sugar has dissolved, add the mustard and simmer for another couple of minutes. Reserve.
- When corned beef is done, remove from the liquid (you can use that liquid to cook cabbage, carrots and potatoes) transfer to a baking sheet and brush glaze all over it. Broil for 20 minutes, brushing more glaze as needed.
- Slice corned beef against the grain. Serve with veggies and mustard.
Equipments used:
Notes
- If using store bought corned beef, skip to "Cooking the Corned Beef" section.
Genuine Reviews
User Reviews
Overall Rating
4.5
72 reviews
Excellent
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