Corned Beef by Alton Brown
Transform your home kitchen into a deli-worthy culinary haven with Alton Brown’s corned beef recipe, a masterclass in traditional meat curing. This recipe features a flavorful brine crafted from aromatic spices like mustard seeds, cinnamon, allspice, and cloves, combined with kosher salt and a hint of fresh ginger for depth. After a meticulous 5-7 day curing process, the beef brisket is simmered to tender perfection, yielding melt-in-your-mouth slices that are perfect for sandwiches, hearty dinners, or St. Patrick’s Day celebrations. With its easy-to-follow steps and emphasis on bold, homemade flavors, this corned beef recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 gallon Water
- 1 cup Kosher salt
- 0.5 cup Sugar
- 1 teaspoon Saltpeter (optional)
- 1 Cinnamon stick, broken into several pieces
- 1 tablespoon Mustard seeds
- 1 tablespoon Whole black peppercorns
- 8 Whole cloves
- 8 Whole allspice berries
- 2 teaspoons Fresh ginger, grated
- 2 Bay leaves, crumbled
- 4 pounds Beef brisket, trimmed
- 10 cups Ice
Instructions
In a large pot, combine 1 gallon of water, kosher salt, sugar, and saltpeter (if using).
Add the cinnamon stick, mustard seeds, peppercorns, cloves, allspice berries, grated ginger, and bay leaves to the pot.
Bring the mixture to a boil, stirring to dissolve the salt and sugar completely.
Remove the pot from heat and allow the brine to cool to room temperature.
Once cooled, stir in 10 cups of ice to further chill the brine.
Place the trimmed beef brisket into a large zip-top bag or a non-reactive container.
Pour the chilled brine over the beef, ensuring the meat is fully submerged. Seal the bag or container tightly.
Refrigerate the beef in the brine for 5-7 days, turning the brisket every day to ensure even curing.
After curing, remove the brisket from the brine and rinse thoroughly under cool running water.
Place the brisket in a large pot and cover completely with water.
Bring the pot to a boil, then reduce to a simmer and cook the brisket for 2.5-3 hours, or until the meat is fork-tender.
Remove the corned beef from the pot and let rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.7 g | 428% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 108600 mg | 4722% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 100.7 g | ||
| Protein | 386.3 g | 773% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 52.7 mg | 293% | |
| Potassium | 5504 mg | 117% | |
*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.
