Description
Yes! You can make corned beef at home!
Ingredients
Scale
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup sucanat, honey, or coconut sugar
- ice
- 2 teaspoons sodium nitrite (optional)
- 1 cinnamon stick
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- 8 whole cloves
- 8 allspice berries
- 2 bay leaves
- 1/2 teaspoon ground ginger
- 1 teaspoon coriander seeds
- 1/2 teaspoon nutmeg
- beef brisket (3-5 pounds)
- 1 large onion
- 1 whole garlic head
Instructions
- Heat water in 6-8 quart pot and dissolve salt, sugar, and sodium nitrite. Add spices and remove from heat.
- Add ice until volume comes up to 1 gallon. This will have the result of both quickly cooling the brine while creating the correct salinity.
- Transfer brine to a large glass or ceramic vessel. Add brisket and use a plate to weigh the meat down and keep it submerged. Cover and place in refrigerator for 5-10 days.
- Remove meat from brine and rinse thoroughly.
- Place brisket in a dutch oven or other large pot. Add enough water to cover the brisket.
- Cut onion in half and put both pieces, along with garlic head, in water.
- Bring to a boil and skim off the foam that comes to the surface.
- Reduce heat to simmer and cover. Simmer gently until very tender (about 3 hours).
- If desired, add root vegetables like carrots, parsnips, and potatoes during the last hour of cooking.
- Slice and serve.
- Prep Time: 240 hours
- Cook Time: 3 hours
- Category: Main
- Cuisine: Irish