Homemade Corned Beef From Scratch 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 RECIPE

Steps:

• Gather the ingredients.
• Rinse off the brisket and pat it dry.
• Trim off any excess fat from the meat, if you like. Set the brisket aside.
• In a medium pot, bring the sea salt, sugar, pink salt, half of the pickling spice, and 4 cups water to a boil.
• While it heats, mince 3 cloves of the garlic and add that to the pot.
• Once the mixture boils, reduce the heat to a simmer and stir the mixture until the salts and sugar fully dissolve.
• Transfer the mixture to a bowl or pot large enough to hold the brisket (but small enough to fit in the fridge) and add 12 cups of cold water.
• Let the mixture fully cool and then submerge the brisket in the brine. Use a plate or other kitchenware to weigh down the brisket, so it stays under the brine and then cover the vessel with plastic wrap.
• Chill and let the brisket cure in the brine for at least 5 days and up to 10 days. (You can check on it if you like, but there really isn't any reason to-just let it sit and have the brine work its magic on the beef. This is the "corning" part of corned beef.)
• When you're ready to cook it, lift the brisket out the brine (you can discard the brine) and rinse it thoroughly with cool running water.
• Put the brisket in a pot and cover it with water. Add the remaining pickling spice and bring to a boil.
• While the water comes to a boil, clean and trim the carrots and celery stalks and then add them to the pot.
• Peel and quarter the onion and mince the remaining clove of garlic and add both to the pot.
• After it boils, partially cover and reduce heat to maintain a steady simmer. Cook the brisket, more or less undisturbed until it is fully tender-you should be able to pierce the brisket with a fork very easily-between 3 and 4 hours.
• When the brisket is done, transfer it to a cutting board. You can cover it to keep warm while you finish other elements of the meal.
• When ready to eat, slice the corned beef against the grain (the short way across the brisket) and serve hot or warm. Enjoy!

CORNED BEEF

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.

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.

CORNED BEEF BRISKET - FROM SCRATCH

Steps:

• Combine all of the brine ingredients and bring to a boil, then cool.
• In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
• Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
• After the 6 to 7 days, remove brisket from the brine and discard the brine.
• Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
• Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
• Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!