How to Make Home-Cured Corned Beef
Cured with love and time, corned beef is one of those foods that, despite its simplicity, can be utterly mesmerizing. It's a culinary performance, from the brining process to the final act of carving, and it's a sure-fire crowd pleaser. Despite its name, which stems from the large salt crystals or 'corns' used in the curing process, it has absolutely zilch to do with corn. Originating from 17th century Ireland, corned beef made its way to the hearts and stomachs of folks around the world. Whether it's stacked sky-high in a sandwich or served with cabbage, potatoes and carrots, there's a joyous satisfaction in savoring the tender, spicy, and salty morsels of this cured beef brisket.
But the magic of corned beef isn't just in its taste. It's in the very process of its creation, starting with a brisket and a handful of spices, then curing it all with an upbeat attitude. It's a journey that takes time, patience, and respect for the tradition behind it. The beauty of corned beef is that it's not simply a meal; it's a testament to how simple ingredients can be transformed into a flavorful feast with time and care. With every bite, you're not just eating food; you're partaking in a culinary narrative that spans centuries and continents. Now, isn't that something to chew on? 🤘🏼Adam
P.S. Learn how to make your own mustard here.
Home-cured Corned Beef
Ingredients
Instructions
- Start by dry-toasting spices in a pan over medium heat until aromatic: caraway seeds, star anise, allspice, juniper berries, cloves, brown mustard seeds, coriander seed, black peppercorn, red chili flake, whole mace, a few bay leaves and a stick of cinnamon. Once toasty, transfer to a blender and pulse to a coarse mixture. Store half of it for later use.
- Prepare your brine using a measured amount of brown sugar, kosher salt, pink curing salt, and half of your spice mixture. This brine will act as a cure for the beef.
- Place your brisket, ideally cut in half for easy fit, into a container and cover it with the brine. The container should then be sealed and placed in the fridge for 7 to 10 days. Stir the brine daily to ensure even distribution of the salt and sugar.
- After the curing period, remove the brisket from the brine and rinse it under cold water to remove the excess brine.
- To cook the corned beef, start in a large pot of boiling salted water, then reduce the heat to a simmer and cook covered for 3-4 hours or until fork-tender. Add the remaining spice mixture into the pot.
- About 2.5 hours into the cooking process, you can start adding vegetables like red potatoes, carrots, and green cabbage into the pot to simmer with the beef.
- After everything is cooked, remove the vegetables and the corned beef from the pot.
- Slice the beef against the grain. It can be cut into hearty slices for a meal or sliced thin for sandwiches.
- Serve with the cooked vegetables, salt, pepper, and a drizzle of melted butter over the top for additional flavor. Don't forget your mustard!
Adam's Notes
- In this case, it’s alright to buy the leaner brisket “flat.” Too much fat in corned beef isn’t pleasant.
- You already know what I’m going to say - TOAST YOUR SPICES!
- The curing process takes 7-10 days.
For Kosher Salt, Brown Sugar and Pink Curing Salt Measurements:
5% Kosher Salt (of water weight) =
(.05) * Water Weight in grams = Kosher Salt needed
3% Brown Sugar (of water weight) =
(.03) * Water Weight in grams = Sugar needed
Pink Salt should equal .5% of the total weight of the meat…
Pink Salt Example:
My brisket = 8lb = 3624g…
...pink salt (.005)*3624 = 18.12g
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
