Corned Beef from Scratch
A quick heads-up: This recipe requires multiple days. But don't let the time scare you. The steps are simple and the flavor payoff is second to none. It'll take about 10 days to brine the meat, so if it's for a big event, schedule it into your calendar early. Supplies needed: large stockpot, 2 oven roasting bags, Dutch oven, and enough room in your fridge to store the brisket for 10 days. Pro Tip: As a shortcut, you can buy pickling spices at your local market, but we recommend going the extra mile with a Homemade Pickling Spice recipe. Pink Curing Salt? Not all pink-colored salts are created equal. Unlike Himalayan pink salt, or other rosy salts on the market, pink curing salt is made using sodium nitrate, which prevents food from spoiling while being stored for a lengthy time. Curing salt is often dyed red so it's not mistaken for standard table salt.
Ingredients
| 1 gallon | 3.8 l | water |
| 1 1/2 cups | 360 ml | kosher salt |
| 1/2 cup | 120 ml | packed brown sugar |
| 1/4 cup | 60 ml | mixed pickling spices, divided |
| 4 teaspoons | 20 ml | pink curing salt |
| 4 | garlic cloves, minced | |
| 4 to 5 pounds | 1.8–2.3 kg | fresh beef brisket |
| 2 | large carrots, chopped | |
| 2 | medium onions, chopped | |
| 2 | celery ribs, chopped |
Instructions
- Get prepping: In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Refrigerate until chilled.
- Let's wrap: Open both oven-roasting bags and place one inside the other. Tuck the brisket into the innermost bag and carefully add in the cooled brine, making sure it pools over and around the brisket. Then seal both bags, pressing out as much air as possible before sealing. Before placing in the fridge, turn the meat a few times to evenly coat it.
- Keep it cool: Clear a special place in the fridge for the brisket. Keep it refrigerated for 10 days so the meat can properly soak in all the spiced flavor. Turn the brisket over occasionally so it remains evenly coated.
- Time to cook: Remove the brisket from the brine. Give the cut a thorough rinse and place it in a Dutch oven with enough water to cover. Add carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep the brisket covered. Cook for about 3 hours or until meat is tender.
- Dig in: Serve hot or cold. Use a sharp knife to cut the brisket into thin slices. Serve on a sandwich or with additional vegetables simmered until tender. To eat the beef later, refrigerate it in the cooking liquid; it'll keep for several days. Reheat in that same liquid when ready to serve.