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.
HOW TO MAKE HOMEMADE CORNED BEEF (HOME CURED)
Steps:
- Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
- Bring to a boil over high heat. Remove from heat and set aside to cool.
- When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef.
- Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.
- On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
- Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt ; add the cabbage or other vegetables which wouldn't fit.
- Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
- If cooking some vegetables in another pot, cook just until tender and keep warm. You Might Also Like Oven Braised Corned Beef With Beer Simmered Corned Beef with Tangy Mustard Sauce Corned Beef Hash With Optional Cabbage and Carrots
Nutrition Facts : Calories 1801 kcal, Carbohydrate 72 g, Cholesterol 545 mg, Fiber 9 g, Protein 155 g, SaturatedFat 38 g, Sodium 11667 mg, Sugar 37 g, Fat 97 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
HOME CURED CORNED BEEF
This is an easy modern way to make your own corned beef from a beef brisket. It was originally posted by Elsie Bauer on Simply Recipes. It makes a flavorful corned beef that will rival anything ready-made in the store. I don't use the pink curing salt, and I use ground spices if I don't have the whole ones on hand. The curing process takes 5 days. At that point you can cook the beef according to your favorite Corned Beef recipe or put it in a zipper freezer bag with some of the brine and store for later use.
Provided by 1820farm
Categories Roast Beef
Time 3h30m
Yield 1 5 lb corned beef, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 8 ingredients together in a high walled bowl & crush with the back of a spoon.
- In a large pot, combine the 1/2 stick of cinnamon, the brine ingredients and 3TBLS of the spice mix. (Reserve the remaining spice mix for cooking the beef after corning.) Bring to a boil. Remove from heat. Cool to room temperature.
- "Crock Method": Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. If the meat floats, weigh it down with a plate. . Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined.
- "Zipper Bag Method": Place the brisket in a 2 gal. freezer bag with about 2 quarts of brine, squeezing all the air from the bag before sealing it. Place the bag in the refrigerator as above. It is a good idea to place the bag in a container in case it leaks.
- At the end of the cure, remove the brisket from the brine and rinse it with cold water. The meat can now be cooked by slow simmering or baking. To simmer, place the brisket in a large pot and cover with at least one inch of water. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender.
Nutrition Facts : Calories 129.1, Fat 1.4, SaturatedFat 0.2, Sodium 56628.1, Carbohydrate 30.6, Fiber 1.8, Sugar 27, Protein 0.9
HOME-CURED BRISKET (CORNED BEEF)
I love to try things from "scratch". This recipe also gave me the opportunity to lower the salt and not add nitrates as store-boughts do. Originally came from Cook's Illustrated, but OF COURSE I had to add a few things!
Provided by bkrsdtr
Categories Meat
Time P5DT15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Take the brisket and pierce it with a knife or tenderizer. Do each side at least 15x. Place brisket in 1 gallon plastic baggie.
- Mix all other ingredients together in a bowl or 2 cup measuring cup.
- Reaching inside baggie, sprinkle 1/2 the mixture over the brisket. Turn baggie over and repeat, sprinkling the other side. Seal the baggie after expressing as much air as possible.
- Place the bagged brisket in a dish large enough to hold it. It must then be weighted. You can use some cans from the pantry. I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
- Put the dish with the brisket in the refrigerator. I used bottom shelf in the back as it is the coldest spot. The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
- Rinse before using. I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner.
- This recipe is only for curing the beef. When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.
Nutrition Facts : Calories 1235.7, Fat 101.2, SaturatedFat 40.7, Cholesterol 275.9, Sodium 9682.8, Carbohydrate 14, Fiber 5.8, Sugar 0.3, Protein 66.4
More about "home cured corned beef food"
HOME CURED CORNED BEEF RECIPE - AMAZING FOOD MADE …
From amazingfoodmadeeasy.com
4/5 (48)Servings 8-10
HOME CURED CORNED BEEF! - YOUTUBE
From youtube.com
CAN DOGS EAT CORNED BEEF? - DOG FOOD DESIRE
From dogfooddesire.com
HOW TO MAKE CORNED BEEF AT HOME - CHOWHOUND
From chowhound.com
HOME-CURED CORNED BEEF - NOURISHED KITCHEN
From nourishedkitchen.com
HOME-CURED CORNED BEEF - CHEF JOHN ASH
From chefjohnash.com
HOW TO MAKE HOME-CURED CORNED BEEF — OMNIVOROUS ADAM
From omnivorousadam.com
6+ WHOLE FOODS CORNED BEEF - FOODS SARAHSORIANO
From food.sarahsoriano.com
HOME CURED CORNED BEEF RECIPE - FOOD NEWS
From foodnewsnews.com
HOME-CURED CORNED BEEF BRISKET REUBEN : FOOD
From reddit.com
HOME-CURING CORNED BEEF- ? AND NITRATES/SALTPETER - HOME ...
From chowhound.com
HOW TO MAKE HOMEMADE CORNED BEEF BRISKET - DELISHABLY
From delishably.com
PRESERVED HOME: HOMEMADE CORNED BEEF, FLAVORED TO YOUR ...
From osidenews.com
CORNED BEEF RECIPES - AMAZINGFOODMADEEASY.COM
From amazingfoodmadeeasy.com
HOW TO MAKE CORNED BEEF - HOME | HEY GRILL, HEY
From heygrillhey.com
HOME-CURED CORNED BEEF - WINE4FOOD
From wine4food.com
HOW LONG TO COOK CORNED BEEF (AND WHY)? – EXACTLY HOW LONG
From exactlyhowlong.com
HOME CURED CORNED BEEF, NITRATE FREE | FOOD, CORNED BEEF ...
From pinterest.ca
HOME CURED CORNED BEEF RECIPE - DOWNLOAD QUICK FOOD VIDEOS ...
From sumo-d.com
HOME CANNING CURED MEATS (BACON, BRINED, CORNED, HAM, ETC ...
From healthycanning.com
DRY CURED CORNED BEEF | LOCAL FOOD HEROES
From localfoodheroes.com
CORNED BEEF BRISKET - HOW TO CURE, PREPARE, COOK AND SERVE
From yourmeatguide.com
HOME CURED CORNED BEEF - CREATIVE CULINARY
From creative-culinary.com
WHAT IS CORNED BEEF? | KITCHN
From thekitchn.com
HOW TO MAKE CORNED BEEF FROM SCRATCH - FOOD NETWORK
From foodnetwork.com
WHERE DOES CORNED BEEF COME FROM? ORIGIN OF CORNED BEEF
From eatdelights.com
HOW TO CURE CORNED BEEF - RUHLMAN
From ruhlman.com
CURING CORNED BEEF RECIPE - FOOD NEWS
From foodnewsnews.com
HOME-CURED CORNED BEEF | KSRO
From ksro.com
IN SEARCH OF TIMES PAST: HOME-CURED CORNED BEEF – THE FORWARD
From forward.com
HOME CURED CORNED BEEF - MILLER'S FOOD MARKET
From millersfoodmarket.com
HOME CURED CORNED BEEF | RECIPE | CORNED BEEF, FOOD ...
From pinterest.com
NEXT LEVEL CORNED BEEF RECIPE PUTS THE STORE BOUGHT STUFF ...
From amazingribs.com
HOMEMADE CORNED BEEF CURING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CANNING CORNED BEEF: HOW TO CAN CORNED BEEF STEP-BY-STEP
From thesurvivaljournal.com
CORNED BEEF - HOME CURED - NOT YOUR TYPICAL PHARMACIST
From notyourtypicalpharmacist.com
HOME CURED CORNED BEEF RECIPE | 71 CALORIES | HAPPY FORKS
From happyforks.com
HOME CURED CORNED BEEF RECIPE : CHRISTINE'S PANTRY: CORNED ...
From refreshingfoods.jenpros.com
DRY CURED CORNED BEEF - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOW TO MAKE JEWISH DELI STYLE CORNED BEEF ...
From chicagojewishnews.com
HOME-CURED CORNED BEEF (FOR ST. PATRICK'S DAY) : FOODLAND
From reddit.com
HOME CURED DRIED BEEF - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love