Home-Cured Corned Beef




1-1/2 cups kosher salt½ cup sugar4 teaspoons pink salt (sodium nitrite, not to be confused with Himalayan pink salt)*3 cloves garlic, minced4 tablespoons pickling spice1 5-pound beef brisket
In a large pot, combine one gallon of water with kosher salt, sugar, sodium nitrite, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.
Remove brisket from brine and rinse thoroughly. If you have a crockpot large enough to hold your brisket, use it. Cover the brisket with water, add remaining pickling spice and set it on low for 5 hours. If not, place in a pot just large enough to hold the brisket. Cover the brisket with water and add remaining pickling spice. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket. Optional step: Place in a 350 degree oven for an additonal 45-60 minutes to brown to the brisket.
*I know Ruhlman states that the pink salt is optional, I disagree. If you want the pink color that is “normally” found in corned beef, use it.
Pickling Spice
2 tablespoons black peppercorns2 tablespoons mustard seeds2 tablespoons coriander seeds2 tablespoons hot red pepper flakes2 tablespoons allspice berries1 tablespoon ground mace (I have also used an equal amount of grated nutmeg, in a pinch)2 small cinnamon sticks, crushed or broken into pieces2 to 4 bay leaves, crumbled2 tablespoons whole cloves1 tablespoon ground ginger.
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Grind peppercorns and seeds in a spice grinder. One or two pulses in the grinder should be enough. You can also use a meat mallet and a Ziploc bag to crack the seeds.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Home-Cured Corned Beef

1-1/2 cups kosher salt
½ cup sugar
4 teaspoons pink salt (sodium nitrite, not to be confused with Himalayan pink salt)*
3 cloves garlic, minced
4 tablespoons pickling spice
1 5-pound beef brisket

In a large pot, combine one gallon of water with kosher salt, sugar, sodium nitrite, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.

Remove brisket from brine and rinse thoroughly. If you have a crockpot large enough to hold your brisket, use it. Cover the brisket with water, add remaining pickling spice and set it on low for 5 hours. If not, place in a pot just large enough to hold the brisket. Cover the brisket with water and add remaining pickling spice. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket. Optional step: Place in a 350 degree oven for an additonal 45-60 minutes to brown to the brisket.

*I know Ruhlman states that the pink salt is optional, I disagree. If you want the pink color that is “normally” found in corned beef, use it.

Pickling Spice

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace (I have also used an equal amount of grated nutmeg, in a pinch)
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.

Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Grind peppercorns and seeds in a spice grinder. One or two pulses in the grinder should be enough. You can also use a meat mallet and a Ziploc bag to crack the seeds.

Combine with other spices, mix. Store in tightly sealed plastic or glass container.




Home-Cured Corned Beef




1-1/2 cups kosher salt½ cup sugar4 teaspoons pink salt (sodium nitrite, not to be confused with Himalayan pink salt)*3 cloves garlic, minced4 tablespoons pickling spice1 5-pound beef brisket
In a large pot, combine one gallon of water with kosher salt, sugar, sodium nitrite, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.
Remove brisket from brine and rinse thoroughly. If you have a crockpot large enough to hold your brisket, use it. Cover the brisket with water, add remaining pickling spice and set it on low for 5 hours. If not, place in a pot just large enough to hold the brisket. Cover the brisket with water and add remaining pickling spice. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket. Optional step: Place in a 350 degree oven for an additonal 45-60 minutes to brown to the brisket.
*I know Ruhlman states that the pink salt is optional, I disagree. If you want the pink color that is “normally” found in corned beef, use it.
Pickling Spice
2 tablespoons black peppercorns2 tablespoons mustard seeds2 tablespoons coriander seeds2 tablespoons hot red pepper flakes2 tablespoons allspice berries1 tablespoon ground mace (I have also used an equal amount of grated nutmeg, in a pinch)2 small cinnamon sticks, crushed or broken into pieces2 to 4 bay leaves, crumbled2 tablespoons whole cloves1 tablespoon ground ginger.
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Grind peppercorns and seeds in a spice grinder. One or two pulses in the grinder should be enough. You can also use a meat mallet and a Ziploc bag to crack the seeds.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Home-Cured Corned Beef

1-1/2 cups kosher salt
½ cup sugar
4 teaspoons pink salt (sodium nitrite, not to be confused with Himalayan pink salt)*
3 cloves garlic, minced
4 tablespoons pickling spice
1 5-pound beef brisket

In a large pot, combine one gallon of water with kosher salt, sugar, sodium nitrite, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.

Remove brisket from brine and rinse thoroughly. If you have a crockpot large enough to hold your brisket, use it. Cover the brisket with water, add remaining pickling spice and set it on low for 5 hours. If not, place in a pot just large enough to hold the brisket. Cover the brisket with water and add remaining pickling spice. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket. Optional step: Place in a 350 degree oven for an additonal 45-60 minutes to brown to the brisket.

*I know Ruhlman states that the pink salt is optional, I disagree. If you want the pink color that is “normally” found in corned beef, use it.

Pickling Spice

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace (I have also used an equal amount of grated nutmeg, in a pinch)
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.

Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Grind peppercorns and seeds in a spice grinder. One or two pulses in the grinder should be enough. You can also use a meat mallet and a Ziploc bag to crack the seeds.

Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Posted 2 years ago & Filed under cured meat, beef, food, sandwich, 8 notes View high resolution

Notes:

  1. foodstiffies reblogged this from gossipchef
  2. captainsaveyamammy reblogged this from gossipchef
  3. and-burger reblogged this from gossipchef
  4. gossipchef posted this

About:

Chef, Journalist and definitely not a role model

Following: