Rating: 5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
45 mins
total:
3 hrs 45 mins
Servings:
6
Yield:
6 servings plus leftovers
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Ingredients

Pickling Spice:
Brine:
Corned Beef:

Directions

Pickling Spice
  • In a small bowl combine all ingredients. Set aside.

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Brine:
  • 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:
  • Place brisket in bag; seal. Chill 5 days, turning occasionally.

  • 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.

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

Nutrition Facts

198 calories; fat 8g; cholesterol 55mg; saturated fat 3g; carbohydrates 14g; mono fat 4g; insoluble fiber 5g; sugars 8g; protein 19g; vitamin a 6952.3IU; vitamin c 58.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 5.7mg; vitamin b6 0.7mg; folate 77.8mcg; vitamin b12 1.5mcg; sodium 1064mg; potassium 692mg; calcium 88mg; iron 2.5mg.
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