Homemade Corned Beef Dry Brine
Discover the art of crafting your own flavorful homemade corned beef with this easy dry brine recipe! Perfect for a 5-pound beef brisket, this recipe combines a medley of aromatic spices like mustard seeds, coriander, and cloves, alongside a touch of curing salt, for a delicately seasoned, tender result. Unlike store-bought versions, this DIY corned beef uses a dry rub rather than a wet brine, streamlining the process while delivering deep, complex flavors. Simply massage the robust spice mix into the brisket, let it cure in the refrigerator for 5 to 7 days, and enjoy unbeatable homemade quality. Whether you simmer, slow-cook, or braise it, this corned beef promises a melt-in-your-mouth texture and unparalleled taste. Perfect for St. Patrick’s Day feasts, hearty sandwiches, or comforting dinners, this recipe turns a tradition into a culinary experience.
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 0.5 cup Coarse kosher salt
- 3 tablespoons Brown sugar
- 1 teaspoon Curing salt (Prague Powder #1)
- 2 tablespoons Black peppercorns
- 1 tablespoon Mustard seeds
- 1 tablespoon Coriander seeds
- 1 teaspoon Whole cloves
- 1 teaspoon Crushed red pepper flakes
- 3 Bay leaves
- 1 teaspoon Ground allspice
- 1 teaspoon Ground ginger
- 1 teaspoon Garlic powder
Instructions
In a small bowl, mix together the kosher salt, brown sugar, and curing salt until well combined.
In a spice grinder or with a mortar and pestle, lightly crush the black peppercorns, mustard seeds, coriander seeds, and whole cloves to release their aromas. Add the crushed spices to the salt mixture.
Stir in the crushed red pepper flakes, ground allspice, ground ginger, and garlic powder. Crumble the bay leaves into small pieces and add them to the mixture. Mix thoroughly to combine all the spices.
Place the beef brisket on a clean cutting board or tray. Pat it dry with paper towels to remove any moisture.
Rub the dry brine mixture generously all over the brisket, coating it evenly on all sides. Make sure to press the mixture into the meat to ensure maximum flavor.
Place the brisket in a large, resealable plastic bag or wrap it tightly with plastic wrap. Refrigerate the wrapped meat in a shallow dish or baking tray to catch any potential drips.
Allow the brisket to cure in the refrigerator for 5 to 7 days. Flip the brisket and massage it through the bag or wrap every day to ensure even curing.
After the curing period, remove the brisket from the bag or wrap and rinse it thoroughly under cold running water to remove excess salt and spices.
The corned beef is now ready to be cooked. You can boil it, slow-cook it, or braise it to your liking. Slice thinly and enjoy!
Nutrition Facts
Calories |
5481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.1 g | 357% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 60386 mg | 2625% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 27.0 g | ||
| Protein | 672.3 g | 1345% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 430 mg | 33% | |
| Iron | 66.6 mg | 370% | |
| Potassium | 6960 mg | 148% | |
*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.
