Corned Beef Side-by-Side

Written By Kris

Greg and I decided we would take some of the brisket that we found on sale and corn it to do a side by side comparison of store bought corned beef to home corned”” corned beef. The results were good just not what I expected.

Here is the recipe I used for the Corned Beef - homemade version.

Home-Cured Corned Beef Recipe

Ingredients:

  • For the Brine:

    • 4 cups water

    • 1/2 cup kosher salt

    • 1/2 cup brown sugar

    • 1 tablespoon all spice berries

    • 1 tablespoon of mustard seed

    • 1 tablespoon of coriander

    • 1 tablespoon black peppercorns

    • 1 tablespoon crushed red pepper flakes (optional)

    • 1 teaspoon of whole clove

    • 9 coriander seed pods

    • 5 bay leaf

    • 2 cinnamon sticks

    • 1 tablespoon pink curing salt

  • For the Beef:

    • 4-5 lbs beef brisket

Instructions:

  1. Prepare the Brine:

    • In a large pot, combine water, kosher salt, brown sugar, pickling spice, garlic powder, onion powder, black peppercorns, crushed red pepper flakes, allspice berries, mustard seeds, and pink curing salt.

    • Heat the mixture over medium heat, stirring until the salt and sugar dissolve completely. Allow the brine to cool to room temperature.

  2. Brine the Beef:

    • Place the beef brisket in a large, non-reactive container or a zip-top bag. Pour the cooled brine over the beef, ensuring it is fully submerged. If necessary, use a weight or plate to keep it submerged.

    • Seal the container or bag and refrigerate for 5-7 days. Turn the brisket every couple of days to ensure even curing.

  3. Rinse and Cook:

    • After curing, remove the brisket from the brine and rinse it under cold water to remove excess salt and spices.

    • Place the brisket in a large pot and cover it with fresh water. Add additional pickling spice if desired.

    • Bring to a boil, then reduce heat to low and simmer for about 3-4 hours, or until the meat is tender.

  4. Serve:

    • Let the corned beef rest for a few minutes before slicing against the grain. Serve with cabbage, potatoes, and carrots, or use in sandwiches.

Storage:

  • Leftover corned beef can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months.

Enjoy your homemade corned beef!

Kris

Kris learned how to preserve food from her grandmother back when she was 6 years old. Grandma would always have Kris right next to her in the kitchen letting her peel and chop and preserve food out of their 2-acre back yard garden.

Nowadays, Kris uses the techniques she learned from Grandma to fix her gut health, preserve her own food out of her back yard garden, and provide preservative free food to her family and friends.

Join us to learn the tricks of the trade and provide your family with food security using the tools of old.

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