HOMEMADE CORNED BEEF BRINE
Homemade Corned Beef tastes even better than what you can get at the deli, and is easier to make than you think!
Provided by Catalina Castravet
Categories Main Course
Time P5DT1h
Number Of Ingredients 16
Steps:
- To save time you can use store-bought pickling spices or you can make your own based on the ingredients above.
- Add the allspice berries, mustard seeds, coriander seeds, red pepper flakes, red and black peppercorns, cloves, and cardamom pods to a small frying pan over medium-low heat and toast until fragrant. This will take a minute or two, stir and keep an eye on the spices as they can easily burn.
- Remove from heat and place in a small bowl. Use a mortar and pestle to crush them. Add the crushed bay leaves and ground ginger and stir to combine.
- Add a gallon of water to a large pot and add 4 tablespoons of the pickling spices (saving the remaining ones for later), add the cinnamon stick, Kosher salt, and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
- Once chilled, place the beef brisket in a large, flat container or pan, and cover with the brine. Make sure the brine covers the meat. If the meat floats, weigh it down with a plate.
- Refrigerate for 5-7 days and every day flip the brisket over so that all sides get brined equally.
- Remove the brisket from the brine and rinse it with cold water.
- Place the brisket in a large pot and cover with at least one inch of water.
- Add the remaining pickling spices and bring to a boil, reduce to a very low simmer, and cook for 3-4 hours, until the corned beef is fork-tender.
- Once done, place the meat on a cutting board. Cut across the grain to serve.
- Add some veggies into the spiced cooking liquid, like cabbage and carrots, and cook them to serve with the corned beef.
Nutrition Facts : Calories 511 kcal, Carbohydrate 18 g, Protein 59 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 176 mg, Sodium 14798 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
JAN'S BEER-BRINED CORNED BEEF
Homemade corned beef is brined, smoked, then braised to perfection. Juicy, tender and full of flavor with just a few steps. It is easier than you think! Makes delicious Reuben sandwiches! Divide slices into half-pound portions and freeze, leaving only what you will use over the next few days unfrozen.
Provided by What's for dinner, mom?
Categories Main Dish Recipes Beef Corned Beef Recipes
Time P4DT7h55m
Yield 12
Number Of Ingredients 17
Steps:
- Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
- Soak wood chips in apple juice for 2 hours.
- Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
- Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
- Place meat directly on the grate and allow to smoke for 2 hours.
- Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
- Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
- Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
- Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
- Slice beef into very thin slices across the grain.
Nutrition Facts : Calories 464.1 calories, Carbohydrate 27.5 g, Cholesterol 77.7 mg, Fat 26.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 10.3 g, Sodium 14362.7 mg, Sugar 18 g
BRINE FOR CORNING BEEF
Posted for another Zaarite. I have not tried this recipe. Posting for safe keeping and when I can plan far enough ahead to plan 3-10 days in advance! From: Food Network/ Sara Molten, posted as copied from site
Provided by Chicagoland Chef du
Categories Meat
Time P3DT2h
Yield 3-5 serving(s)
Number Of Ingredients 15
Steps:
- Bring first 9 ingredients listed up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool.
- Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does.
- To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes.
- Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container.
- Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket.
- When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities.
- Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.
Nutrition Facts : Calories 2966, Fat 202.6, SaturatedFat 81.3, Cholesterol 622.4, Sodium 89925.1, Carbohydrate 149.4, Fiber 0.3, Sugar 145.7, Protein 130.8
HOMEMADE CORNED BEEF - DRY BRINE
Adapted from Julia Child. I've been reading that many cooks have abandoned the dry brine method for a wet brine method. I have been using this recipe for several years and it always comes out delicious. Just be aware that the meat will be brown, not that reddish purple color sold in stores. Their color is from sodium nitrate which is not used here.
Provided by threeovens
Categories Meat
Time 10m
Yield 1 corned beef, 36 serving(s)
Number Of Ingredients 8
Steps:
- Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.
- Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.
- The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.
- Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.
- Please note that once the meat has been de-salted it is just as perishable as fresh beef.
QUICK-BRINED CORNED BEEF AND VEGETABLES
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a tough, lean brisket into a tender braise that is right at home alongside cabbage and in-season root vegetables like potatoes, carrots, and parsnips. Made with efficiency in mind, the beauty of this corned beef is that it cures in just five days-about a third of the time that most other recipes take.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 5h30m
Yield Serves 12 to 15
Number Of Ingredients 21
Steps:
- In a large pot, bring 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices; remove from heat and stir until both salts and sugar have dissolved. Let cool completely. Place brisket in a nonreactive container just large enough to hold it; pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover and refrigerate 5 days.
- Remove brisket; discard brine. Rinse brisket and place in a large pot. Add enough water to cover by 2 inches. Add halved onion, celery, and halved carrot; bring to a boil, then reduce heat to medium-low, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Meanwhile, set a steamer in a large saucepan. Add enough water to reach the bottom of steamer and bring to a boil. Add turnips, reduce heat to medium-low, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with small carrots and parsnips (together), steaming until tender, 10 to 12 minutes. Transfer to bowl.
- Transfer beef to a cutting board. Tent with foil to keep warm. Strain broth through a fine-mesh sieve. Return all but 4 cups broth to pot; bring to a boil. Add cabbage, quartered onions, and parsley sprigs; simmer until very tender, about 35 minutes.
- Meanwhile, in another pot, combine reserved 4 cups broth and potatoes. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Strain (reserving broth), then toss potatoes with butter and chopped parsley; cover to keep warm. Add turnips, carrots, and parsnips to pot with cabbage mixture; cook until warmed through, about 10 minutes.
- Remove and discard parsley sprigs; transfer vegetables to a platter with potatoes, reserving broth. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with reserved broth and horseradish sauces.
More about "brine for corning beef recipes"
BRINE RECIPE FOR CORNED BEEF AND PASTRAMI - THE SPRUCE …
From thespruceeats.com
4/5 (19)Total Time 25 minsCategory IngredientCalories 457 per serving
HOMEMADE CORNED BEEF BRINE RECIPE - THE SPICE HOUSE
From thespicehouse.com
4.8/5 (6)
CORNING YOUR OWN BEEF | THE CITY COOK, INC.
From thecitycook.com
HOMEMADE CORNED BEEF - SIMPLY RECIPES
From simplyrecipes.com
HOMEMADE CORNED BEEF BRINE - HOWE WE LIVE
From howewelive.com
HOW TO MAKE CORNED BEEF BRISKET FROM SCRATCH - TASTE …
From tasteofhome.com
HOW TO QUICKLY BRINE CORNED BEEF - EAT LIKE NO ONE ELSE
From eatlikenoone.com
HOW TO BRINE CORNED BEEF - FAITH FAMILY & BEEF
From faithfamilyandbeef.com
BRINE FOR PASTRAMI OR CORNED BEEF FROM BRISKET!
From extraordinarybbq.com
BRINING RECIPES | TASTE OF HOME
From tasteofhome.com
HOW TO BRINE CORNED BEEF AND CORNED BEEF AND …
From thatsusanwilliams.com
10 BEST BRINE BEEF ROAST RECIPES | YUMMLY
From yummly.com
HOW TO MAKE CORNED BEEF FROM SCRATCH - PRESERVE
From preserveandpickle.com
HOW TO BRINE CORNED BEEF (NITRATE-FREE!) - THE ROASTED ROOT
From theroastedroot.net
CORNED BEEF BRINE | KITCHENGETAWAY.COM
From kitchengetaway.com
BRINE FOR CORNING BEEF – RECIPES NETWORK
From recipenet.org
BRINE YOUR OWN BEEF FOR THIS CORNED BEEF AND CABBAGE RECIPE
From midlifeboulevard.com
CORNED BEEF BRINE FOR BRISKET - GRILLAGRILLS.COM
From grillagrills.com
FRESHLY BRINED CORNED BEEF RECIPE - BUTTER FOR ALL
From butterforall.com
ASK THE BUTCHER: CORNED BEEF, HOW TO BRINE, AND BRAISING 101
From applestonemeat.com
OUR FAMOUS CORNED BEEF RECIPE OUTSHINES STORE BOUGHT
From amazingribs.com
HOMEMADE CORNED BEEF WITH TENDER QUICK – CROCK OF TIME
From crockoftime.com
RECIPE: BRINE FOR CORNING BEEF - RECIPELINK.COM
From recipelink.com
HOW TO MAKE CORNED BEEF | KEVIN IS COOKING
From keviniscooking.com
CORNED BEEF HASH RECIPE
From seriouseats.com
GRAY CORNED BEEF BRINE RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE CORNED BEEF (INCLUDES BRINE & PICKLING SPICE MIX)
From eatingwithcheferic.com
CORNED BEEF BRINE RECIPE (NITRATE FREE!) | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
CORNED BEEF BRINE RECIPE - ISLAND GURL FOODS
From islandgurlfoods.com
CORNED BEEF BRINE RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
HOW TO BRINE AND COOK CORNED BEEF - COOKING TOM
From cookingtom.com
CORNED BEEF BRISKET RECIPE (BRINE YOUR OWN)
From discover.grasslandbeef.com
RECIPE BRINE FOR CORNED BEEF
From willystreet.coop
MAKING AMAZING CORNED BEEF FROM SCRATCH - GARLIC & ZEST
From garlicandzest.com
HOW TO MAKE HOMEMADE CORNED BEEF RECIPE (HOME CURED)
From thespruceeats.com
HOME BRINED CORNED BEEF BRISKET - HAVEKNIVESWILLCOOK.COM
From havekniveswillcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love