Homecuredcornedbeef Recipes

HOMEMADE CORNED BEEF

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

HOMEMADE CORNED BEEF

Steps:

• Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
• Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
• To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
• Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.

HOME CURED CORNED BEEF

Steps:

• Mix the first 8 ingredients together in a high walled bowl & crush with the back of a spoon.
• In a large pot, combine the 1/2 stick of cinnamon, the brine ingredients and 3TBLS of the spice mix. (Reserve the remaining spice mix for cooking the beef after corning.) Bring to a boil. Remove from heat. Cool to room temperature.
• "Crock Method": Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. If the meat floats, weigh it down with a plate. . Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined.
• "Zipper Bag Method": Place the brisket in a 2 gal. freezer bag with about 2 quarts of brine, squeezing all the air from the bag before sealing it. Place the bag in the refrigerator as above. It is a good idea to place the bag in a container in case it leaks.
• At the end of the cure, remove the brisket from the brine and rinse it with cold water. The meat can now be cooked by slow simmering or baking. To simmer, place the brisket in a large pot and cover with at least one inch of water. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender.

HOME CURED CORNED BEEF

Steps:

• Make curing brine: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

HOW TO MAKE HOMEMADE CORNED BEEF (HOME CURED)

Steps:

• Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
• Bring to a boil over high heat. Remove from heat and set aside to cool.
• When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef.
• Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.
• On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
• Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt ; add the cabbage or other vegetables which wouldn't fit.
• Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
• If cooking some vegetables in another pot, cook just until tender and keep warm.​ You Might Also Like Oven Braised Corned Beef With Beer Simmered Corned Beef with Tangy Mustard Sauce Corned Beef Hash With Optional Cabbage and Carrots

HOME-CURED BRISKET (CORNED BEEF)

Steps:

• Take the brisket and pierce it with a knife or tenderizer. Do each side at least 15x. Place brisket in 1 gallon plastic baggie.
• Mix all other ingredients together in a bowl or 2 cup measuring cup.
• Reaching inside baggie, sprinkle 1/2 the mixture over the brisket. Turn baggie over and repeat, sprinkling the other side. Seal the baggie after expressing as much air as possible.
• Place the bagged brisket in a dish large enough to hold it. It must then be weighted. You can use some cans from the pantry. I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
• Put the dish with the brisket in the refrigerator. I used bottom shelf in the back as it is the coldest spot. The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
• Rinse before using. I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner.
• This recipe is only for curing the beef. When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.