CORNED BEEF BRISKET - FROM SCRATCH
Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.
Provided by EdsGirlAngie
Categories Meat
Time P7DT4h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all of the brine ingredients and bring to a boil, then cool.
- In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
- Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
- After the 6 to 7 days, remove brisket from the brine and discard the brine.
- Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
- Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
- Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!
HOMEMADE CORNED BEEF
Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.
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
HOME CURED CORNED BEEF
Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
Provided by Elise Bauer
Categories How To Beef Corned Beef
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Make curing brine: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
Nutrition Facts : Calories 531 kcal, Carbohydrate 9 g, Cholesterol 180 mg, Fiber 3 g, Protein 50 g, SaturatedFat 13 g, Sodium 2530 mg, Sugar 4 g, Fat 32 g, 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
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