Pickled Corned Beef Roast Recipes

HOW TO MAKE CORNED FROM SCRATCH

Steps:

• Take 2 litres of the water and in a pan combine it with the salt, prague powder #1, sugar, pickling spice, bay leaves and garlic. Heat and stir to dissolve the salt and bring to a simmer. Once all the salt and sugar has dissolved remove from the heat and add 1 litres of cool water to bring the temperature down. Let the brine cool and put in the fridge to chill, I usually leave it, covered, in the fridge overnight.
• Trim the brisket or whatever cut of beef you have chosen. Remove most of the fat from the outside and any sinew. Place the beef in a non- reactive container such as plastic or glass that will hold the meat as well as all 3 litres of brine. Cover the beef with the cold brine and make sure it is fully submerged. Cover and place in the fridge.
• Leave the beef in the fridge for 7 days. Make sure the meat is submerged and give the brine a stir once a day to ensure the brine has an even concentration of both salt and flavourings. During these 7 days the salt will slowly work it way to the center of the meat.
• After 7 days remove the corned beef from the refrigerator and give it a rinse under cool running water, discard the brine. Place in a pot and submerge in water, bring to the boil and simmer. You may wish to add a few vegetables and herbs to flavour the cooking stock such as carrots, celery and onions. Boil for around 3 hours until the meat is nice and tender.

PICKLED CORNED BEEF ROAST

Steps:

• Preheat oven to 325 degrees Fahrenheit. Spray deep nine- x 13-inch pan with cooking spray.
• Mix mustard, paprika, and brown sugar in a small bowl. Rub into roast. Smear one tablespoon honey onto each side.
• Wrap well in silver foil. Place into large pan and cover well. Bake at 325 degrees Fahrenheit for three to three and a half hours. Cool, slice, and store in gravy.

PICKLING CORNED BEEF

Steps:

• Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.
• Bring to boil 5 minutes.
• Let stand overnight to cool.
• Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.
• Keep submerged.
• Place cheesecloth across top of crock.
• Tie down.
• Put lid on.
• Leave enough space between lid and cloth for air.
• At end of 12 days place meat in cold water for 1 hour.
• Remove meat. Wipe well.

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.

INSTANT POT® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.