Corned Beef From London Broil Recipes

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.

HOMEMADE CORNED BEEF

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.