Corned Beef (Homemade – No Chemicals)

This homemade corned beef offers a pure, natural alternative to store-bought versions by using a simple salt brine cure without sodium nitrate. The brisket is infused with robust flavors from bay leaves, peppercorns, garlic, and pickling spice, resulting in a deeply savory and aromatic meat. While it lacks the bright pink hue of commercial corned beef, it boasts a rich, rustic color and tender texture that melts in your mouth. Perfect for St. Patrick's Day celebrations, hearty sandwiches, or classic Sunday roasts, this recipe requires patience but rewards you with a wholesome, traditional dish that highlights the true flavor of beef. It is a satisfying centerpiece for any family gathering.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1046.5

Dietary: Gluten-free

Description

This homemade corned beef offers a pure, natural alternative to store-bought versions by using a simple salt brine cure without sodium nitrate. The brisket is infused with robust flavors from bay leaves, peppercorns, garlic, and pickling spice, resulting in a deeply savory and aromatic meat. While it lacks the bright pink hue of commercial corned beef, it boasts a rich, rustic color and tender texture that melts in your mouth. Perfect for St. Patrick's Day celebrations, hearty sandwiches, or classic Sunday roasts, this recipe requires patience but rewards you with a wholesome, traditional dish that highlights the true flavor of beef. It is a satisfying centerpiece for any family gathering.

Ingredients

1 ea Lb beef brisket, trimmed
4 quart Hot water
1 1/2 pound Salt
2 ea Bay leaves
12 ea Peppercorns
2 ea Garlic cloves
4 teaspoon Pickling spice

Directions

1
Rinse the beef brisket under cold water and pat dry with paper towels.
2
Rub the entire surface of the brisket thoroughly with 3 to 4 tablespoons of salt.
3
In a large bowl, dissolve the remaining salt in the hot water until fully saturated.
4
Place the salt-rubbed brisket into a large non-reactive pot, glass crock, or ceramic container.
5
Pour the dissolved salt water over the brisket, ensuring it is completely submerged.
6
Allow the brine to cool to room temperature before proceeding.
7
Stir in the bay leaves, 6 peppercorns, 1 mashed garlic clove, and 2 teaspoons of pickling spice into the brine.
8
Place a heavy plate or weight on top of the meat to keep it fully submerged under the liquid.
9
Cover the container and let the brisket cure at room temperature for 48 hours, turning it once if possible.
10
After curing, remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt.
11
Place the rinsed brisket in a large pot and cover it with fresh cold water.
12
Add the remaining 6 peppercorns, 1 mashed garlic clove, and 2 teaspoons of pickling spice to the cooking water.
13
Bring the water to a boil, then immediately reduce the heat to low to maintain a gentle simmer.
14
Cover the pot and simmer the brisket for 4 to 5 hours, or until the meat is fork-tender.
15
Remove the beef from the liquid and let it rest for 10 minutes before slicing against the grain.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1046.5kcal

% Daily Value *
Total Fat 17.9g28%
Saturated Fat 4.0g20%
Cholesterol 19.5mg7%
Sodium 664070.0mg27670%
Total Carbohydrate 246.0g82%
Dietary Fiber 89.0g356%
Sugars 8.6g
Protein 55.5g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corned beef, homemade, brisket, cured beef, no nitrates, brine, pickling spice, simmered beef, st patrick's day, traditional recipe, beef brisket, salt cure, garlic, peppercorns, bay leaves, healthy meat, slow cooked, savory, main course, comfort food, roast

Read it online: https://www.chefs-mate.com/recipe/corned-beef-homemade-no-chemicals/