Home-Cured Corned Beef 1-1/2 cups kosher salt 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 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.
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
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.
Home-Cured Corned Beef 1-1/2 cups kosher salt 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 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.
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
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.
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