Homemade Corned Beef Dry Brine Food

CORNED BEEF

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.

BRINE FOR CORNED BEEF AND PASTRAMI

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!

HOMEMADE CORNED BEEF BRINE

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

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

HOMEMADE CORNED BEEF BRINE

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.

HOMEMADE CORNED BEEF

Steps:

• Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
• Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
• To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
• Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.

HOMEMADE CORNED VENISON - BRINED

Steps:

• Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved. Recipe for Homemade Pickling Spice.
• Pour the 6 cups of water into a large container and then stir in the pickling mixture. Place the venison into the the brine. Cover and refrigerate.
• The length of time needed for the venison to brine all the way through, depends on the thickness of the cut. Morton's® suggests 5 days for every 2 inches of thickness. So, if your roast is 4" thick, it will take 10 days to brine all of the way through! I brined the bottom butts for about 14 days to achieve the entire thickness was cured. The largest top rounds took about 21 days.
• For instructions to cook the venison, see here.
• Here is where to find the Morton's® Tender Quick®
• Mix all ingredients in small bowl. Rub all over the surface of the roasts. Place roasts in a container or a sealable bag and place in the refrigerator. Cure for 5 days per 2 inches of meat thickness. Turn meat over once per day. Takes at least 5-7 days, for small roasts. Up to 21 days for larger roasts.
• Once corned, meat must be rinsed off and cooked thoroughly.
• For instructions to cook the venison, see here.

HOMEMADE PASTRAMI RUB RECIPE

Steps:

• Combine all of these ingredients together into a bowl until you have an even blend.
• Transfer the contents to an air-tight container so that you can preserve the seasonings' flavors for as long as possible.

HOMEMADE CORNED BEEF - DRY BRINE

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.

HOMEMADE CORNED BEEF

Steps:

• Combine water, salt, sugar, mustard, spices, and 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 beef of excess fat and put into the liquid.
• You may need to transfer the liquids and 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 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.
• Cook as desired. I wrap the corned beef in a double layer of foil and place it in a large roasting pan. Then I cook it at 275* overnight. When it is fork tender it goes in the refrigerator to cool until dinner time. After cooking the potatoes, carrots and onions until they're almost done, I add the wedges of cabbage and cook about 15 minutes. At this point, I slice the corned beef and let it simmer in the cooking liquid until it is warm throughout. I remove it gently to the serving platter and put the veggies in a large bowl. We always serve corned beef and cabbage with horseradish and soda bread.

AWESOME CORNED BEEF RECIPE

Steps:

• Prep. Find a proper non-reactive container large enough to handle 1 gallon of brine and the meat as described in our article Science Of Curing Meats Safely. Clean it as described.
• Mix the cure ingredients and the distilled water. Stir until they dissolve.
• Trim. If the meat you buy has two layers of meat separated by a layer of fat, you have both flat and point muscles. Separate them and remove the fat. Also remove as much fat as possible from the exterior unless you plan to use some of it for pastrami. In that case, leave a 1/8″ layer on one side. Because corned beef is cooked in simmering water, the fat just gets gummy and unappetizing. But if you plan to make pastrami from it, you will be smoking the meat and in that case the fat gets succulent and lubricates the sandwich. I like to buy a full packer brisket and separate the point from the flat, and cut the flat in half. That gives me 3 manageable hunks of 2 to 4 pounds each. If you leave the point attached to the flat beneath, it will be very thick and take longer to cure, and there's an ugly hunk of fat between them.
• Cure. Add the meat to the curing solution. If you have more than one slab do not let them lie on top of each other. If you do, they will act like one thick slab and curing will take much longer. The meat might float, so put a plastic bowl filled with brine on top of the meat until it submerges. The meat will drink up brine so make sure there is enough to cover it by at least 1″ or else you'll find the meat high and dry after a few days. Refrigerate. Let it swim for as long as the calculator tells you. Move the meat every day or so just to stir up the cure. The liquid will get cloudy from juices that come out of the meat, but it should never smell bad. When you are done, the exterior of the meat will be pale tan or gray and if you cut into it, it should not look too different than normal raw meat, just a little pinker.