Homemade Corned Beef (Print Version)
# Ingredients:
→ Pickling Spice Mix
01 -
1 tbsp black peppercorns, whole
02 -
9 cardamom pods, whole
03 -
1/2 stick of cinnamon
04 -
6 big bay leaves, crushed
05 -
1 tbsp mustard seeds (yellow or brown)
06 -
1 tbsp allspice berries, whole
07 -
2 tsp clove buds, whole
08 -
1 tbsp coriander seeds
09 -
2 tsp powdered ginger
10 -
1 tbsp red chili flakes
→ Brine Mixture
11 -
3 tbsp of the prepared spice mix
12 -
5 tsp pink curing salt (optional)
13 -
300g kosher salt (2 cups Diamond Crystal OR 1 cup + 3 1/2 tbsp Morton)
14 -
1/2 cup (90g) packed brown sugar
15 -
1 gallon (3.8 L) of water
→ Beef Preparation
16 -
1 beef brisket (5 lbs)
17 -
1 tbsp prepared spice mix
# Instructions:
01 -
In a small pan, toast cardamom, allspice, cloves, coriander, mustard seeds, red pepper flakes, and peppercorns over medium heat until their aroma fills the air. Take them off the heat and lightly crush them with a mortar and pestle. Pour the crushed spices into a bowl, then mix in the ground ginger and crushed bay leaves.
02 -
In a big pot, combine the water, brown sugar, kosher salt, optional pink salt, and cinnamon stick. Stir in 3 tablespoons of the prepared spice mix (save the rest for later use). Bring everything to a boil, then allow it to cool down to room temperature. Put it in the fridge to chill completely.
03 -
Submerge the beef brisket entirely in the chilled brine, placing it in a large container or a 2-gallon freezer bag for convenience. If the meat floats, weigh it down with a heavy plate. Flip the meat over each day, letting it sit in the fridge for 5 to 7 days for even seasoning.
04 -
Rinse the brisket with cold water to remove excess brine, then place it in a large pot. Cover the meat with an inch or more of water (increase the water if you'd prefer less salty results). Sprinkle in 1 tablespoon of the reserved spice mix. Bring this to a boil, reduce the heat to a gentle simmer, cover with a lid, and cook for 3-4 hours until the beef becomes tender enough to pierce with a fork.
05 -
Transfer the cooked beef to a cutting board. First, slice it in half along its grain, then carve thin slices against the grain to serve.
# Notes:
01 -
To get the traditional pink color, pink curing salt is required; if skipped, the meat turns grey.
02 -
Pink curing salt isn't the same as Himalayan pink salt; it's made with sodium nitrite and can be harmful if eaten on its own.
03 -
The spiced broth from cooking makes a great base for boiled veggies.
04 -
Refrigerate cured corned beef for up to one week before using.
05 -
This brine recipe is perfect for a 5-pound brisket but can be scaled down for smaller pieces.