Pickling Corned Beef
Transform your kitchen into a deli haven with this homemade Pickling Corned Beef recipe that’s as satisfying to prepare as it is to enjoy. Using a beef brisket submerged in a flavorful brine of kosher salt, brown sugar, and a medley of aromatic spices like coriander, mustard seeds, cloves, and allspice, this recipe allows you to create tender, perfectly seasoned corned beef from scratch. Enhanced with pink curing salt for that signature color and flavor, the brisket cures in the refrigerator for 5 to 7 days, absorbing every layer of seasoning. Ideal for flavorful St. Patrick's Day feasts or classic corned beef sandwiches, this DIY approach delivers superior taste and texture. Elevate your culinary repertoire with this guide to mastering homemade pickling—your taste buds will thank you!
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 8 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 1 teaspoon Pink curing salt (Prague Powder #1)
- 1 tablespoon Coriander seeds
- 1 tablespoon Mustard seeds
- 1 tablespoon Black peppercorns
- 6 pieces Whole cloves
- 3 leaves Bay leaves
- 1 teaspoon Allspice berries
- 1 teaspoon Crushed red pepper flakes
- 4 cloves Garlic cloves, crushed
Instructions
In a large pot, combine the water, kosher salt, brown sugar, and pink curing salt. Heat over medium heat, stirring occasionally, until the salts and sugar have dissolved completely. This is your brine solution.
Add the coriander seeds, mustard seeds, black peppercorns, cloves, bay leaves, allspice berries, crushed red pepper flakes, and garlic to the brine. Remove the pot from the heat and let the mixture cool to room temperature.
Once cooled, transfer the brine to a container large enough to hold the beef brisket and cover it completely. A non-reactive container such as a large glass or food-safe plastic container works best.
Submerge the beef brisket into the brine. If necessary, weigh it down with a plate or an object to ensure the beef remains fully submerged.
Cover the container and refrigerate. Let the brisket cure in the brine for 5 to 7 days, turning it once a day to ensure even pickling and absorption of flavor.
After the curing period, remove the brisket from the brine and rinse thoroughly under cold running water to remove excess seasoning.
Your pickled corned beef is now ready to be cooked! You may simmer it in a pot with water, additional spices, and vegetables, or use it as desired in your favorite recipes.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 14521 mg | 631% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 29.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 770 mg | 16% | |
*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.
