Authentic Corned Beef made from a traditional Brisket flat, or even a Round Roast. Curing beef at home may sound intimidating, but with quality ingredients, and a little patience, this recipe comes together with not much effort at all.
Ingredients for Pickling Spice:
1 tbsp black peppercorns (toasted and crushed)
1 tbsp mustard seeds (toasted and crushed)
1 tbsp coriander seeds (toasted and crushed)
1 tbsp allspice berries
1 tbsp whole cloves
1 tbsp crushed red pepper (optional)
Ingredients for Brine:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
2 tsp pink pickling salt (optional, but the sodium nitrate is what gives corned beef it’s pink color)
3 garlic cloves (crushed)
3 tbsp pickling spice
2 bay leaves (crushed)
½ tsp ground ginger
1 cinnamon stick
Other Ingredients:
4-5 lb brisket, or roast
2 tbsp oil (avocado, sunflower, olive)
½ cup sherry vinegar (substitute any cooking wine, wine vinegar, or dry wine – whatever you have on hand)
Making the Brine:
- Toast peppercorns, mustard seeds, and coriander seeds in a dry skillet over medium/low heat until fragrant. Let cool slightly and crush with the back of a knife, or pulse in a food processor until just cracked.
- Bring water to a simmer, add salts, sugar, garlic, and pickling spice, stirring to dissolve salt and sugar. Remove from heat once salt and sugar is completely dissolved and let cool at room temperature, then refrigerate until completely chilled.
- In a large, air tight, non conductive (glass or food grade plastic) container, fully submerge the brisket in the chilled brine and weigh it down with a plate or bowl for 5-10 days. Stir daily and ensure the meat is fully submerged in the brine.
Cooking the Corned Beef (Stovetop Method):
- Remove brisket from the brine, rinse thoroughly under cool running water. Discard the brine.
- Bring the beef to room temperature. Meanwhile, in a dutch oven or large heavy bottomed pot with lid, bring 2 tbsp of your preferred oil up to medium to medium/high heat (temperature will be dependent upon your choice of oil), sear the beef on all sides, remove and deglaze the pan with sherry vinegar or substitution.
- Place beef back in pot, cover with water and add the remaining pickling spice.
- Bring to a boil, reduce to a simmer, cover, and cook for about 3 hours, or until meat is fork tender. Replenish the water as needed so the beef stays covered.
- When beef is ready, shred or slice, and serve with sauteed or roasted cabbage, carrots, and potatoes; or between slices of rye bread with your favorite reuben toppings.
Cooking the Corned Beef (Slow Cooker Method):
- Remove brisket from the brine, rinse thoroughly under cool running water. Discard the brine.
- Bring the beef to room temperature. Meanwhile, in a skillet or heavy bottomed pan, bring 2 tbsp of your preferred oil up to medium to medium/high heat (temperature will be dependent upon your choice of oil), sear the beef on all sides, remove and deglaze the pan with sherry vinegar or substitution.
- Place beef in your slow cooker, add the contents of your deglazed pan, cover with water and add the remaining pickling spice.
- Cook on low for 3-5 hours, until meat is fork tender.
- When beef is ready, shred or slice, and serve with sauteed or roasted cabbage, carrots, and potatoes; or between slices of rye bread with your favorite reuben toppings.