Corned Beef 10 Days
Embark on a flavor-packed journey with this "Corned Beef 10 Days" recipe, where patience meets perfection! This classic dish transforms a tender beef brisket into a richly seasoned masterpiece through a 10-day brining process infused with aromatic spices like garlic, bay leaves, mustard seeds, and cloves. The brine, featuring kosher salt and pink curing salt, ensures a beautifully cured and flavorful result, while the slow simmer delivers a melt-in-your-mouth tenderness. Perfect for celebratory feasts or hearty family dinners, this corned beef pairs wonderfully with classic sides like cabbage, potatoes, or crusty bread. With a little planning and care, this long-awaited delight will become the star of your table!
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 16 cups Water
- 1 cup Kosher salt
- 0.5 cup Granulated sugar
- 2 teaspoons Pink curing salt (sodium nitrite)
- 2 tablespoons Pickling spice
- 4 pieces Garlic cloves, smashed
- 2 pieces Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 tablespoon Mustard seeds
- 1 tablespoon Coriander seeds
- 6 pieces Cloves
Instructions
In a large stockpot, combine water, kosher salt, granulated sugar, and pink curing salt. Bring to a simmer over medium heat, stirring until the salts and sugar are fully dissolved.
Once dissolved, remove the brine from heat and allow it to cool to room temperature. Once cooled, refrigerate until completely chilled.
Place the beef brisket in a large, non-reactive container or sealable bag that can hold the meat and brine. Pour the chilled brine over the brisket, ensuring the meat is fully submerged.
Add the pickling spice, smashed garlic cloves, bay leaves, peppercorns, mustard seeds, coriander seeds, and cloves to the brine.
Cover the container tightly or seal the bag, ensuring no air is left. Refrigerate the brisket in the brine for 10 days, turning the brisket every 2-3 days to ensure even curing.
After 10 days, remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt. Discard the brine.
Place the cured brisket in a large pot and cover it with water. Add additional spices such as pickling spice or bay leaves, if desired.
Bring the water to a boil, then reduce the heat to a gentle simmer. Cover and cook for approximately 3 hours, or until the brisket is tender and easily pierces with a fork.
Once cooked, allow the brisket to rest for 15 minutes before slicing against the grain. Serve warm with your choice of sides, such as cabbage or potatoes.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 15055 mg | 655% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.3 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
