HOMEMADE CORNED BEEF BRINE
Homemade Corned Beef tastes even better than what you can get at the deli, and is easier to make than you think!
Provided by Catalina Castravet
Categories Main Course
Time P5DT1h
Number Of Ingredients 16
Steps:
- To save time you can use store-bought pickling spices or you can make your own based on the ingredients above.
- Add the allspice berries, mustard seeds, coriander seeds, red pepper flakes, red and black peppercorns, cloves, and cardamom pods to a small frying pan over medium-low heat and toast until fragrant. This will take a minute or two, stir and keep an eye on the spices as they can easily burn.
- Remove from heat and place in a small bowl. Use a mortar and pestle to crush them. Add the crushed bay leaves and ground ginger and stir to combine.
- Add a gallon of water to a large pot and add 4 tablespoons of the pickling spices (saving the remaining ones for later), add the cinnamon stick, Kosher salt, and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
- Once chilled, place the beef brisket in a large, flat container or pan, and cover with the brine. Make sure the brine covers the meat. If the meat floats, weigh it down with a plate.
- Refrigerate for 5-7 days and every day flip the brisket over so that all sides get brined equally.
- Remove the brisket from the brine and rinse it with cold water.
- Place the brisket in a large pot and cover with at least one inch of water.
- Add the remaining pickling spices and bring to a boil, reduce to a very low simmer, and cook for 3-4 hours, until the corned beef is fork-tender.
- Once done, place the meat on a cutting board. Cut across the grain to serve.
- Add some veggies into the spiced cooking liquid, like cabbage and carrots, and cook them to serve with the corned beef.
Nutrition Facts : Calories 511 kcal, Carbohydrate 18 g, Protein 59 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 176 mg, Sodium 14798 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
CORNED BEEF BRISKET - FROM SCRATCH
Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.
Provided by EdsGirlAngie
Categories Meat
Time P7DT4h
Yield 6-8 serving(s)
Number Of Ingredients 16
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!
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
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 BRINE
Learn how to make the best homemade corned beef. The process is rather simple but yields incredible results. Once you've got the ingredients and know-how to make your own corned beef brine, you'll probably never go back to store bought!
Provided by Andrea
Categories Dinner
Time P4DT3h
Number Of Ingredients 16
Steps:
- Combine the water, pink salt, sugar, garlic and salt in a large pot.
- Take half of the brining seasonings and add them to the pot. Set the other half aside to use for cooking at a later date.
- Bring the water to a simmer, stirring until the sugar and salts have dissolved. Remove the pot from the heat and allow to come to fully come to room temperature. Refrigerate the brine for an hour or two until it's completely chilled
- Place the brisket in the brine. Refrigerate the brisket in the brine for 4 days.
- Remove the brisket from the brine and rinse with cold water.
- To cook on the stovetop, place the brisket in a large pot, and fill with water to cover the brisket. Add the other half of brining spices we saved, as well as about 4 teaspoons of kosher salt.
- Bring to a boil, then reduce heat and cover, allowing to gently simmer for about 3 hours.
- Replenish water if needed, as there should always be enough water to cover the brisket. The brisket will be fork tender when done.
- Remove from the water and slice against the grain. Make sure to reserve some of the cooking liquid for braising the cabbage and to just moisten the meat and other veggies as needed.
- Serve with whole grain mustard and horseradish
Nutrition Facts : Calories 490 kcal, Carbohydrate 11 g, Protein 60 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 176 mg, Sodium 7325 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BRINE FOR CORNED BEEF AND PASTRAMI
There's nothing quite like a corned beef or pastrami sandwich from the deli. Make your own deli meats at home using this easy brine recipe.
Provided by Derrick Riches
Categories Ingredient
Time 25m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Bring the water to a boil in a large, stainless-steel or other nonreactive stockpot .
- Remove from heat and add the salt, sugar, and Prague powder. Stir until the ingredients are completely dissolved. Allow it to cool to room temperature.
- Stir in the garlic, pickling spices, and bay leaves. The brine is now ready for use.
- Transfer it to a stainless steel or plastic container with a tight-fitting lid (plastic wrap also will work) large enough to accommodate up to 5 pounds of meat and 1 gallon of brine.
- Submerge the meat in the brine, cover tightly, place a weight on top to keep the meat under the brine, and refrigerate for up to five days (turning once a day if you like but this isn't necessary).
- Remove the meat from the brine, pat it dry with paper towels, and let it come to room temperature.
- Using your favorite recipe, roast the corned beef or smoke it to make pastrami .
- Enjoy!
Nutrition Facts : Calories 457 kcal, Carbohydrate 116 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 60623 mg, Sugar 100 g, Fat 1 g, ServingSize 1 gallon, UnsaturatedFat 0 g
HOMEMADE CORNED BEEF - DRY BRINE
Adapted from Julia Child. I've been reading that many cooks have abandoned the dry brine method for a wet brine method. I have been using this recipe for several years and it always comes out delicious. Just be aware that the meat will be brown, not that reddish purple color sold in stores. Their color is from sodium nitrate which is not used here.
Provided by threeovens
Categories Meat
Time 10m
Yield 1 corned beef, 36 serving(s)
Number Of Ingredients 8
Steps:
- Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.
- Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.
- The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.
- Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.
- Please note that once the meat has been de-salted it is just as perishable as fresh beef.
CORNED BEEF
For juicy and tender corned beef, pull out the slow cooker to make it easy. It takes a little longer, but you don't have to babysit the beef quite as much. Corned Beef is distinctively pink because of pink salt (aka Prague Powder #1, aka DQ Cure), a combination of sodium chloride, sodium nitrite and a bit of pink dye, supposedly added to prevent it being confused for regular salt. It's readily available via the Interwebs, but may also be procured from your local butcher shop or kitchenware store. Technically, you can make corned beef without it, but I'd sure miss that color. This recipe first appeared in Season 10 of Good Eats.
Provided by Level Agency
Categories Mains
Time P5DT4h
Number Of Ingredients 17
Steps:
- Place the water in a large 6- to 8-quart stockpot along with the salt, sugar, pink salt, 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, stirring until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45°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 leak-proof container, cover, and refrigerate for 5 days. Check daily to make sure the beef is completely submerged and stir the brine. I like to flip the bag and give the brine a quick massage every day, but that's just me...
- After 5 to 10 days, remove from the brine and rinse well under cool water.
- For slow cooker: Place the brisket into a large slow cooker, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Cover and cook on high for 8 hours.
- For stovetop: Place the brisket into a large pot, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Set over high heat and bring to a boil. Reduce 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. Serve on toasted rye bread or in corned beef and cabbage. Store any uncut leftovers in the cooking liquid.
QUICK-BRINED CORNED BEEF AND VEGETABLES
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a tough, lean brisket into a tender braise that is right at home alongside cabbage and in-season root vegetables like potatoes, carrots, and parsnips. Made with efficiency in mind, the beauty of this corned beef is that it cures in just five days-about a third of the time that most other recipes take.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 5h30m
Yield Serves 12 to 15
Number Of Ingredients 21
Steps:
- In a large pot, bring 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices; remove from heat and stir until both salts and sugar have dissolved. Let cool completely. Place brisket in a nonreactive container just large enough to hold it; pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover and refrigerate 5 days.
- Remove brisket; discard brine. Rinse brisket and place in a large pot. Add enough water to cover by 2 inches. Add halved onion, celery, and halved carrot; bring to a boil, then reduce heat to medium-low, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Meanwhile, set a steamer in a large saucepan. Add enough water to reach the bottom of steamer and bring to a boil. Add turnips, reduce heat to medium-low, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with small carrots and parsnips (together), steaming until tender, 10 to 12 minutes. Transfer to bowl.
- Transfer beef to a cutting board. Tent with foil to keep warm. Strain broth through a fine-mesh sieve. Return all but 4 cups broth to pot; bring to a boil. Add cabbage, quartered onions, and parsley sprigs; simmer until very tender, about 35 minutes.
- Meanwhile, in another pot, combine reserved 4 cups broth and potatoes. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Strain (reserving broth), then toss potatoes with butter and chopped parsley; cover to keep warm. Add turnips, carrots, and parsnips to pot with cabbage mixture; cook until warmed through, about 10 minutes.
- Remove and discard parsley sprigs; transfer vegetables to a platter with potatoes, reserving broth. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with reserved broth and horseradish sauces.
CORNED BEEF
Skip the store-bought and make your own corned beef with Alton's easy recipe.
Provided by Alton Brown
Categories beef,dinner,herbs,lunch,vegetables
Time 3h20m
Yield 6 - 8 servings
Number Of Ingredients 17
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 45ºF. 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.
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CORNED BEEF RECIPE - BON APPéTIT
From bonappetit.com
4.9/5 (27)Estimated Reading Time 5 minsServings 6-8
- Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about 1 minute (or crush with a knife).
- Whisk Guinness, brown sugar, curing salt, 2½ cups kosher salt, and 1 gallon water in a large pot or container (at least 8 quarts) until sugar and salts are dissolved. Scoop out ½ cup pickling spice and set aside in a small bowl or jar (you won’t need it again until it’s time to cook the corned beef). Add remaining spice mixture and brisket to brine and weigh down with a plate to keep it submerged (it’s okay if brisket needs to be crammed into the container, just don’t fold it; you can also cut it in half if you can’t find a large enough container). Cover with plastic wrap or a lid and chill, flipping meat once a day, 5–6 days.
- Bring a large pot of lightly salted water to a simmer. Remove brisket from brine and rinse thoroughly under cold water; discard brine. Add brisket to simmering water along with reserved ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 4–4½ hours.
HOW TO BRINE CORNED BEEF AND CORNED BEEF AND …
From thatsusanwilliams.com
Cuisine IrishTotal Time 12 hrsServings 6Calories 673 per serving
- For the brine: This solution can be used to brine the beef for as little as an overnight brine, or for up to 10 days, if it's a much larger piece of brisket. (I brined my 3 lb. brisket overnight and it was fantastic.) Combine all the brine spices in a large non-reactive bowl, and place the brisket in the bowl. Rub the spices into the exterior of the brisket. Pour in enough cold water to cover the meat. Weight the brisket down with a plate so that it stays submerged. Cover the whole bowl with plastic wrap, and refrigerate until the day you are ready to cook it.
- Heat a large Dutch oven over medium-high heat and add the olive oil. When oil is hot, add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until veggies start to soften, about 10 minutes.
- Remove the meat from the brine and rinse it well. Set the meat on top of the veggies, and add water to just cover the meat. Bring to a rolling boil and skim away any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and simmer for 15 minutes. Add the cabbage wedges, cover, place in oven, and cook for 3 hours.
HOW TO BRINE CORNED BEEF - FAITH FAMILY & BEEF
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- In a food processor or mortar and pestle, coarsely grind 3 tablespoons of the pickling spice. Add the ground spice to a large bowl. To the same bowl add the kosher salt, brown sugar, curing salt, and 8 cups of water. Whisk the ingredients together until the salt is dissolved.
- Place the brisket or roast into the water. In the event the roast is not fully submerged, pour in a bit more water. Cover the bowl with a lid and refrigerate for 5-7 days.
- After the wait that seems like an eternity, remove the corned beef from the brine and rinse it under cold water. Place the corned beef in a large stockpot, cover with water, and add the remaining tablespoon of un-ground pickling spice. Put the stockpot on the stove and heat over medium-high heat until the water comes to a boil. Reduce the heat and simmer for 3-4 hours or until the corned beef is fork tender.
CORNED BEEF BRISKET, POTATOES, CABBAGE, AND CARROTS FOR …
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- In a large pot add all of the ingredients, except the beet root powder (if using), and bring to a boil. After all of the salt and sugar has dissolved shut off the heat.
- Let the mixture cool completely. You can let this happen naturally, or you can place the brine in an ice bath by placing the brine inside of a clean bowl and then placing that bowl inside of another bowl filled with ice water.
- Once the brine is cool place the beet root powder (if using) and brisket inside a 2 gallon plastic bag and place the bag inside of a large container that will catch any accidental drips. This container has to be able to fit inside of your refrigerator.
- Carefully pour all of the brine inside of the plastic bag and seal it. Lay the plastic bag flat inside of the container and place in your refrigerator for 5-6 days.
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