Corned Beef

Curing your own corned beef is easier than you think! The secret to this ultra-tender meat lies in a five-day brine.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 5 people

Rate This!

  • Makes: 6 servings
  • Serving Size: 3 oz. corned beef plus vegetables
  • Makes: 6 servings plus leftovers
  • Hands On: 45 mins
  • Total Time: 3 hrs 45 mins plus brine time

Corned Beef

Directions

Pickling Spice

  1. In a small bowl combine all ingredients. Set aside.

Brine:

  1. In a large pot combine the water, kosher and pink salts, garlic, brown sugar, and 1/4 cup Pickling Spice. Bring to a simmer, stirring until sugar is dissolved. Remove from heat. Let stand until room temperature. Transfer to a 2-gal. resealable plastic bag set in a large shallow pan.

Corned Beef:

  1. Place brisket in bag; seal. Chill 5 days, turning occasionally.
  2. Remove brisket from brine; rinse thoroughly. Transfer to an 8- to 10-qt. pot. Cover with fresh water. Place remaining Pickling Spice on a double-thick 8-inch square of 100% cotton cheesecloth. Bring up corners; tie with 100% cotton string. Add to pot with beef. Bring to boiling; reduce heat to low. Simmer, covered, 3 hours or until brisket is fork tender, adding cabbage, onion, and carrots the last 15 minutes. Remove spice bag; discard. Thinly slice corned beef. Serve with cabbage, onion, and carrots.

From the Test Kitchen

Corned Beef Sandwich Melt:

Spread inside of marble rye bread slices with Dijon-style mustard and thousand island dressing. Add sliced corned beef, shredded fontina cheese, and Pickled Onions*. Spread outside of sandwich with butter and cook in a skillet over medium heat until toasted, turning once. *Pickled Onions: In a medium saucepan place 1 cup of the corned beef cooking liquid, 1/2 cup cider vinegar, and 1 tablespoon sugar. Bring to boiling. Place 1 red onion, thinly sliced, in a medium heatproof bowl. Pour vinegar mixture over onions. Let stand at least 1 hour. Drain before using.

Nutrition analysis per serving: 682 calories, 31 g protein, 40 g carbohydrate, 45 g total fat (24 g sat. fat), 153 mg cholesterol, 2 g fiber, 5 g total sugar, 20% Vitamin A, 2% Vitamin C, 1946 mg sodium, 14% calcium, 11% iron

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Corned Beef)

  • Per serving:
  • 198 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 55 mg chol. ,
  • 1064 mg sodium ,
  • 14 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 19 g pro.

Related Categories

rate this recipe!
add review

Reviews (1)

5 Ratings
271 Days Ago
4.0
The flavor of this corned beef was incredible. I brined my meat for 6 days yet the very center of the meat was still brown, the taste was not affected. Did not have the same texture of store brined corned beef, but was really delicious. I pressure cooked it for 90 minutes with a natural pressure release. We taste tested against a store bought flat cut, and the taste of this one won :-).

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close