My Favorite & How to: Make Corned Beef from Scratch
I LOVE corned beef. It’s one of my all-time favorite foods. I usually only eat it around St. Patrick’s day. mostly because that’s the only time I can find it in the store. But, —brain wave—, yep, you can make it at home! Oooooh so exciting! Ha! I don’t have all the ingredients yet - but I can order online anything I can’t find at the store today. Yep, today lol. This recipe needs to cure for at least 7 days. So I need to get with it. In case you want to try, here’s a basic pickling spice blend, but you can make it your own too!
Corned Beef Brine
1 cup kosher salt
1/2 cup sugar
3 teaspoons pink curing salt, such as Prague Powder
1 teaspoon mustard seeds
1 teaspoon black peppercorns
10 whole cloves
10 allspice berries
10 juniper berries
2 bay leaves
Everett Beef Brisket 3-5lbs
The Process
Add 2 cups water, salt, sugar, curing salt, mustard seeds, black peppercorns, cloves, allspice berries, juniper berries and bay leaves into small saucepot. Bring to a boil then reduce heat to simmer, stirring occasionally, until the salt and sugar have dissolved.
Pour into a large bowl and add 4 cups of ice water. The brine mixture should be cool to the touch.
Place the brisket into a large zip-top bag and pour the brine mixture into the bag. Seal the top, carefully removing as much air as possible.
Refrigerate for at least five days, and up to seven, flipping over and rotating it every other day.
Rinse thoroughly in cool water before cooking.
