This classic American-style corned beef is made from scratch using a traditional dry-curing and pickling method. The beef brisket is submerged in a brine of water, salt, saltpeter, garlic, and pickling spices, allowing it to cure slowly over three weeks. This process transforms the tough cut into a tender, flavorful meat with a distinctive pink hue and rich, savory taste. Perfect for St. Patrick’s Day, holiday roasts, or hearty sandwiches, this homemade version offers superior depth compared to store-bought options. The result is a versatile centerpiece that pairs beautifully with cabbage, potatoes, and traditional mustard sauces.
Susan Rostov’S Homemade Corned Beef
Description
This classic American-style corned beef is made from scratch using a traditional dry-curing and pickling method. The beef brisket is submerged in a brine of water, salt, saltpeter, garlic, and pickling spices, allowing it to cure slowly over three weeks. This process transforms the tough cut into a tender, flavorful meat with a distinctive pink hue and rich, savory taste. Perfect for St. Patrick&# 226;ÂÂs Day, holiday roasts, or hearty sandwiches, this homemade version offers superior depth compared to store-bought options. The result is a versatile centerpiece that pairs beautifully with cabbage, potatoes, and traditional mustard sauces.Ingredients
Directions
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Bring the water to a boil in a large pot.
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Add the salt and saltpeter to the boiling water, stirring until completely dissolved.
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Remove the pot from heat and allow the brine to cool completely to room temperature.
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Place the beef briskets in a large non-metal container, such as a food-grade crock or a heavy-duty zipper-style plastic bag.
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Pour the cooled brine over the meat, ensuring it is fully submerged.
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Add the garlic cloves, pickling spices, and bay leaves to the container with the meat and brine.
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If the meat tends to float, place a clean plate on top of it and weigh it down with a heavy object like a brick or a jar filled with water to keep it submerged.
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Seal the container and refrigerate, or store in a cool place, for 3 weeks, turning the meat daily if possible.
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After curing, drain the brine and remove the bay leaves before cooking or storing the corned beef.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 125.0kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 3.0g15%
- Cholesterol 39.0mg13%
- Sodium 238911.0mg9955%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.0g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Saltpeter (sodium nitrite) is essential for curing but must be used precisely as directed. Ensure you are using food-grade curing salt (often sold as Prague Powder #1) rather than industrial saltpeter.
Storage: Once cured, the corned beef can be stored in the refrigerator for up to a week or frozen for longer storage. Keep it submerged in the brine while refrigerating for best results.
Cooking: Before cooking, rinse the cured brisket thoroughly under cold water to remove excess surface salt. Simmer gently in fresh water with additional aromatics like onion, carrot, and celery for best flavor.
Variations: You can adjust the spice mix by adding peppercorns, mustard seeds, or juniper berries to the brine for different flavor profiles.
Container: Ensure all containers used for curing are non-reactive (plastic, glass, or ceramic) as metal can react with the salt and saltpeter.
