Homemade Corned Beef from Brisket to Reuben Dreams

Recipe Introduction

Quick Hook

Ever wondered what makes corned beef so darn irresistible? Well, Homemade Corned Beef Is Easier than you think and delivers flavour like nothing else.

This isn't just salty meat, it's a savoury experience.

Brief Overview

Corned beef boasts a rich history, especially linked to Irish American culture and celebrations like St. Patrick's Day. This recipe is of medium difficulty, requiring about 5-7 days for curing and 3- 4 hours for cooking.

You'll end up with enough Corned Beef to feed 8-10 hungry folks.

Main Benefits

One of the best things about making your own Corned Beef is that you know exactly what's in it! Plus, nothing beats serving up a platter of this for St Patricks Day Recipe .

Honestly? It's the ultimate sandwich filling for a proper Reuben Sandwich Recipe or the base for some banging Corned Beef hash.

Ready to dive in?

Making Magic: What You'll Need

To make this Homemade Corned Beef , you will need a Brisket Recipe , particularly 4-5 pound brisket, point cut or flat cut.

You can start curing your meat. Here's a quick rundown of the gear and grub you'll need:

• 1 gallon (3.8 liters) water
• 1 cup (200g) kosher salt
• ½ cup (100g) granulated sugar
• 4 teaspoons (12g) pink Curing Salt
• 2 tablespoons (8g) whole black peppercorns
• 2 tablespoons (5g) yellow mustard seeds
• 2 teaspoons (4g) coriander seeds
• 1 teaspoon (2g) allspice berries
• ½ teaspoon (1g) ground ginger
• 3 cloves garlic, crushed
• 1 bay leaf, crumbled
• 1 cinnamon stick, broken in half

Trust me; that pink Curing Salt is essential. Don't even think about skipping it. And grab some pots, pans, and a container large enough to store your brisket while it is Curing Meat .

Corned Beef Recipe: Let's Do This!

First, let's talk brine. Heat 2 cups of water, salt, sugar, pink Curing Salt , and all those spices in a pan.

Stir until everything dissolves. Take it off the heat and add the rest of the water.

Next, cool the brine, really cool it, then stick it in the fridge. Once chilled, submerge your brisket in the brine.

Remember to keep it submerged. I use a plate to weigh it down; otherwise, bits will peek out.

Now, for the waiting game. Pop that container in the fridge for 5-7 days, flipping the brisket daily. I know it's a drag, but trust me, it's worth it.

Bringing it Home: Cooking and Serving

After that curing period, give the brisket a good rinse and ditch the brine. Then, choose your weapon - Dutch oven, slow cooker, or pot.

Cook for 3- 4 hours until super tender. I normally go for dutch oven.

Now, the crucial bit: rest! Let that Easy Corned Beef sit for 15- 20 minutes before slicing. Slice against the grain for the best texture.

Finally, serve your Corned Beef hot. Don't forget the sides like Homemade Pickles !

So, there you have it! Homemade Corned Beef that's way easier than you thought. Get stuck in!

Alright then, let's get crackin'! Homemade Corned Beef Is Easier than you think, eh? Sounds daunting, right? But like Mary Poppins says, with a little bit of sugar (or in this case, salt!) it can be done.

We're going to demystify this classic and show everyone that they can make delicious Corned Beef at home. I found a great Corned Beef Recipe to base this outline on.

Right then, apron on, let's get to it!

Ingredients & Equipment: The Nitty Gritty

So you want to make your own Homemade Corned Beef ? Great! It all starts with good ingredients and the right tools.

Don't worry, you probably already have most of this stuff. It’s not just for St Patricks Day Recipe !

Main Ingredients: The Heart of the Matter

Here's what you'll need for this amazing Corned Beef Recipe :

• Water: 1 gallon (3.8 liters). Just plain tap water will do.
• Kosher Salt: 1 cup (200g) . Diamond Crystal is preferred, but ¾ cup (170g) table salt works too.
• Granulated Sugar: ½ cup (100g).
• Pink Curing Salt: 4 teaspoons (12g) . This is crucial! It's Prague Powder #1 or Instacure #1. Don't skip this step.
• Whole Black Peppercorns: 2 tablespoons (8g).
• Yellow Mustard Seeds: 2 tablespoons (5g).
• Coriander Seeds: 2 teaspoons (4g).
• Allspice Berries: 1 teaspoon (2g).
• Ground Ginger: ½ teaspoon (1g).
• Garlic: 3 cloves, crushed.
• Bay Leaf: 1, crumbled.
• Cinnamon Stick: 1, broken in half.
• Optional: Juniper Berries: 1 teaspoon (2g), lightly crushed. I love the hint of pine they add.
• Beef Brisket: 4-5 pound (1.8-2.3 kg). Point cut or flat cut. The Brisket Recipe is key.

The star of the show is obviously the brisket. Look for one that's well marbled. That means it has streaks of fat running through it.

This will give you the best flavor and texture. I once tried to use a super lean brisket and Honestly.

.. it wasn't the same.

Seasoning Notes: That "Je ne sais quoi"

Curing Meat is all about the right balance of flavors. The salt and sugar are essential, but the spices are where you can really play around.

The combination of peppercorns, mustard seeds, coriander, and allspice gives Corn Beef its signature flavor.

No coriander seeds? Ground coriander works in a pinch. Just use half the amount. Don't be afraid to experiment with other aromatics.

A little bit of smoked paprika can add a lovely depth.

Equipment Needed: Keep It Simple

You don't need fancy equipment to make Easy Corned Beef . Here’s what you do need:

• Large stockpot or container: Big enough to hold the brisket and brine. Non-reactive is important, so don't use aluminum.
• Large plate or weight: To keep the brisket submerged.
• Instant read thermometer: For making sure the Corned Beef is cooked to perfection.
• Dutch oven, slow cooker, or large pot: For cooking the cured Brisket Recipe .

If you don't have a Dutch oven, a large pot will work fine. Just make sure it has a lid. I've even used my slow cooker before and it turned out great.

Right then, you've got your ingredients and equipment sorted. Next up, we're going to dive into the step-by-step instructions for making your very own Homemade Pickles cured Corned Beef .

It's gonna be proper lush, I promise you! And imagine using that Homemade Corned Beef to make an epic Reuben Sandwich Recipe !

Let's Get Brining! Homemade Corned Beef Is Easier

Alright, let's get cracking. I'm gonna let you in on a secret. Homemade Corned Beef ? Seriously, it's not as scary as it sounds.

You know, it's all about patience and a bit of planning. Forget that shop bought mystery meat ! We're doing it proper with this Corned Beef Recipe .

Prep Steps: Get Your Mise En Place Sorted

First things first, let's get organized. That's what the chefs call mise en place . For real, it means everything in its place.

Measure out all your spices. Grab your brisket. Make sure you've got a container big enough. Time saved now is a pint later.

For safety, wear gloves when handling curing salt . It's not going to kill you, but best not to get it on your skin.

step-by-step: From Brisket to Brine

1. Simmer the Spice Mix: In a pan, combine 2 cups water , 1 cup kosher salt , ½ cup sugar , 4 teaspoons curing salt , and all those lovely spices. Bring to a simmer. Stir until salt and sugar are dissolved.
2. Cool it Down: Remove from heat and add the remaining water. Let that bad boy cool completely. This is important.
3. Brisket Bath: Place your 4-5 pound brisket in a non-reactive container. Pour that cooled brine over it. Make sure it's completely submerged. Weigh it down with a plate if needed.
4. Curing Time: Cover the container. Refrigerate for 5-7 days . Flip the brisket every day.
5. Rinse and Repeat... Almost: After curing, give that Corn Beef a good rinse under cold water.

Pro Tips: Corned Beef Boss Level

Honestly, the curing salt is super important. Don't skip it! It's what makes it Corned Beef and keeps it safe.

Did you know? Curing Meat inhibits bacteria growth. And here’s the real kicker, the flavor changes over time. When the internal temperature reaches 203° F ( 95° C) , you know it's ready.

make-ahead tip: the Homemade Corned Beef tastes great after the second or third day once you've cooked it!

I always serve it with Homemade Pickles on rye, with sauerkraut, cheese, and Russian dressing. I make a delicious Reuben Sandwich Recipe .

If you plan on cooking Easy Corned Beef for St Patricks Day Recipe , give it a try. You’ll never go back to store-bought Brisket Recipe after this.

Recipe Notes for Kick Ass Corned Beef

Right then, so you're ready to make some Homemade Corned Beef Is Easier than you think! Honestly, the recipe is pretty straightforward.

Let's cover some notes and tricks for that Corned Beef Recipe to make the best Corned Beef you've ever had!

Presentation Perfection & Perfect Partners

Want to impress? Slice that Easy Corned Beef real thin and fan it out on a platter. Get some proper grainy mustard and some Homemade Pickles on the side.

Sorted. For a real St Patricks Day Recipe feast, serve it up with the classic: boiled cabbage, potatoes, and carrots.

Or level it up with some Irish Soda Bread.

Fancy a tipple? A good Irish stout or a crisp pale ale goes down a treat. Honestly, even a simple glass of sparkling water with lemon is a decent shout.

Keeping Your Corned Beef Tip-Top

Leftovers? No problem! Once cooled, whack your homemade corned beef in an airtight container. It'll keep in the fridge for about 3-4 days, easy peasy.

Freezing is an option. Slice it first, then portion it into freezer bags. Squeeze out any air. It will be good for like 2-3 months, you know? Thaw it out in the fridge overnight before using.

Reheating? Just a gentle simmer in some beef stock or a quick zap in the microwave. Don’t overdo it. You don’t want it drying out like the Sahara.

Mix It Up, Mate!

Okay, so you're watching your carbs? You can use a sugar substitute when Curing Meat , just use it properly.

The flavor will be a bit different. Fancy some heat? Chuck a few dried chiles into that Curing Salt brine! You could also add some paprika to the Brisket Recipe for a richer flavour.

Bits of Goodness

Okay, this Homemade Corned Beef is proper protein packed. Plus, the long cooking time makes it super tender. But remember, because of the brine, it's high in sodium.

This Easy Corned Beef ain't health food, alright? It's a treat! It's also loaded with Vitamin B12. This vitamin helps keep your blood and nerve cells healthy, so there's that.

So, go on then! Give it a go. Homemade Corned Beef is easier than you think, I promise! Get stuck in and create that perfect Reuben Sandwich Recipe .

Frequently Asked Questions

Is making Homemade Corned Beef Is Easier really worth the effort compared to buying it pre-made?

Absolutely, governor! While it does take a bit of time, making your own corned beef gives you complete control over the flavor profile and quality of ingredients. Plus, the taste difference is like comparing a cuppa from Fortnum & Mason to instant coffee homemade is just richer and more satisfying.

And you'll feel like a proper kitchen wizard!

I've heard you need special ingredients. What exactly is pink curing salt, and where can I find it?

Pink curing salt, also known as Prague Powder #1 or Instacure #1, is essential for corned beef. Don't be put off by the color! It contains sodium nitrite, which inhibits bacteria growth and gives corned beef its characteristic color and flavor.

You can typically find it at specialty butcher shops, online retailers, or stores that sell sausage making supplies. Do not substitute with Himalayan pink salt; they are entirely different.

How long does Homemade Corned Beef Is Easier take to cure properly, and what happens if I rush it?

For the best flavor and texture, aim for a curing time of 5-7 days in the refrigerator. This allows the brine to fully penetrate the brisket. Rushing the curing process could result in unevenly flavored corned beef, and potentially compromise its safety.

Patience, my friend, is a virtue especially when it comes to corned beef!

What's the best way to cook the corned beef after it's been cured: Dutch oven, slow cooker, or boiling on the stovetop?

Each method has its advantages! A Dutch oven offers excellent temperature control and produces incredibly tender results. The slow cooker is incredibly convenient, requiring minimal attention. Boiling on the stovetop is a classic approach but requires careful monitoring to prevent the meat from drying out.

Whichever method you choose, cook until the brisket is fork tender, around 203°F (95°C).

How long does leftover Homemade Corned Beef Is Easier last, and what are some creative ways to use it up?

Cooked corned beef will keep in the refrigerator for 3-4 days. Make sure to store it in an airtight container to prevent it from drying out. As for using up leftovers, think beyond the classic Reuben! Corned beef hash is a fantastic breakfast, or you can dice it up and add it to salads, omelets, or even shepherd's pie.

Get creative and don't let that delicious corned beef go to waste!

Is corned beef healthy? I'm watching my sodium intake any tips?

Corned beef is delicious, but it is traditionally high in sodium due to the brining process. To reduce the sodium content, you can try soaking the cured brisket in fresh water for a few hours before cooking, changing the water several times. However, this will also dilute some of the flavor.

Serve with plenty of fresh vegetables to balance out the saltiness and watch your portion sizes. Everything in moderation, as they say!