Homemade Corned Beef

7
Servings
30m
Prep Time
3h
Cook Time
3h 30m
Ready In


"I make this recipe quite often and use this in a couple different ways. I use it for boiled corned beef dinner or slice it up for corned beef on rye. The food coloring simply adds a redish color to the meat; I prefer using this instead of the nitrates used in the pre-made store-bought corned beef. You can omit it if you like, but the corned beef will be more of a grayish color as you see in the photo."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (566.3 g)
  • Calories 517.4
  • Total Fat - 36.3 g
  • Saturated Fat - 12 g
  • Cholesterol - 185.1 mg
  • Sodium - 20715.3 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 8.7 g
  • Protein - 34.9 g
  • Calcium - 46 mg
  • Iron - 4.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Bring the water, salt, brown sugar and 2 tablespoons pickling spices to a simmer while stirring to dissolve the salt and sugar and remove from heat.

Step 2

Bring to room temperature then refrigerate to cool; add a few drops of the food coloring if using .

Step 3

Place the beef brisket and garlic in a large resealable freezer bag and pour the liquid over beef.

Step 4

Seal the bag squeezing out all the air; refrigerate for 5 days, turning bag over every day.

Step 5

After the 5 day cure, rinse off the brisket with cold water.

Step 6

Place the brisket and 1 tablespoon picking spices in a pot and cover with water.

Step 7

Bring to a simmer and cook for 3 hours until fork tender.

Step 8

This can also be cooked in a crock-pot on high for 4 hours.

Tips & Variations


No special items needed.

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