Homemade Corned Beef
March 06, 2012
"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."
- 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
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.
Bring to room temperature then refrigerate to cool; add a few drops of the food coloring if using .
Place the beef brisket and garlic in a large resealable freezer bag and pour the liquid over beef.
Seal the bag squeezing out all the air; refrigerate for 5 days, turning bag over every day.
After the 5 day cure, rinse off the brisket with cold water.
Place the brisket and 1 tablespoon picking spices in a pot and cover with water.
Bring to a simmer and cook for 3 hours until fork tender.
This can also be cooked in a crock-pot on high for 4 hours.
Tips & Variations
No special items needed.