Corned Beef Corn Your Own
Master the art of homemade corned beef with this "Corned Beef Corn Your Own" recipe—a deliciously rewarding way to control the flavors and quality of your favorite classic dish. Featuring a perfectly balanced brine infused with aromatic spices like black peppercorns, mustard seeds, coriander, and allspice, this recipe ensures each bite is bursting with bold, savory flavor. By brining your own beef brisket over 5-7 days, you create a tender, flavorful dish free from unnecessary additives. Whether you enjoy it warm with a side of vegetables or cold in your favorite sandwiches, this DIY corned beef offers unparalleled freshness and taste. Perfect for St. Patrick's Day celebrations or any day you crave a hearty, homemade treat!
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 1 cup Kosher salt
- 1 cup Sugar
- 1 gallon Water
- 2 teaspoons Pink curing salt (sodium nitrite, optional)
- 1 tablespoon Whole black peppercorns
- 1 tablespoon Whole mustard seeds
- 1 tablespoon Whole coriander seeds
- 1 tablespoon Whole allspice berries
- 1 teaspoon Crushed red pepper flakes
- 4 whole Bay leaves
- 6 whole Garlic cloves, crushed
- 6 whole Cloves (optional)
Instructions
In a large stockpot, combine the water, kosher salt, sugar, and pink curing salt (if using). Stir and heat over medium heat until the salt and sugar are fully dissolved. Let the brine cool to room temperature.
Add the black peppercorns, mustard seeds, coriander seeds, allspice berries, red pepper flakes, bay leaves, garlic, and cloves (if using) to the brine. Stir to combine.
Place the brisket in a non-reactive container (like glass or food-safe plastic). Pour the cooled brine mixture over the brisket, ensuring the meat is fully submerged. If needed, weigh the brisket down with a plate or heavy object.
Cover the container tightly and refrigerate for 5-7 days. Turn the brisket every day to ensure even brining.
After brining, remove the brisket from the solution and rinse thoroughly under cold water to remove excess salt and spices.
Place the brisket in a large pot and cover it with water. Optionally, add additional spices (a mix of black peppercorns, bay leaves, and garlic) to the water for extra flavor.
Bring the pot to a boil, then reduce the heat to low and let it simmer for about 3 hours, or until the brisket is tender. Skim any foam from the surface of the water as it cooks.
Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. Serve immediately, or store in the refrigerator for later use.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 14891 mg | 647% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 25.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 690 mg | 15% | |
*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.
