How to Create Your Very Own Corned Beef From Scratch
This is an advanced recipe that literally takes days and days to make but once you’ve tasted home made corned beef you may never be able to buy it at a grocery store or deli again. The flavors are so much more intense and vibrant when you prepare it yourself. Once thing to keep in mind is that since we are curing meat we will need Pink Salt otherwise known as sodium nitrite; you can probably find this at most high-end grocery stores or you can order it from here. I have included a link on this page that will take you to Amazon where you can buy it, it’s an affiliate link and I would appreciate if you do intend to buy if you could click the link from here.
- 1.5 cups Sea Salt
- ½ cup sugar
- 4 tsp. Pink Salt
- 5 Garlic Cloves, minced
- 4 tbs. Pickling Spice
- 5 lbs. Beef Brisket
- 2 Carrots, peeled and chopped
- 1 Onion, peeled and cut in half
- 2 Celery Stalks, chopped
- 1 gal. Water
- In a large pot combine 1 gallon water with sea salt, 2 garlic cloves, pink salt, sugar, and 2 tbs. pickling spices.
- Bring to a boil and then lower to simmer, stirring until all the salt and sugar dissolve.
- Remove from heat and allow to cool. Once at room temperature put in refrigerator to chill for at least 2 hours or overnight.
- Add beef brisket to brine and place back in refrigerator covered for 4-5 days.
- Day 5 Cooking Day
I'm including the basic traditional recipe just for corned beef here but for a great Irish themed version with Guinness and stock check out my Corned Beef & Cabbage Recipe
- Remove brisket from brine and rinse off in water.
- Place brisket in cooking pot or Dutch Oven and cover with water. Add carrots, celery, onion, remaining garlic and remaining pickling spices.
- Cook on high heat until it boils then lower to a simmer and partially cover, cooking for 3 hrs or until tender with a fork.
- Place brisket onto carving board and cover with foil for 10 minutes.
- Slice thinly against the grain and serve with mustard or horseradish as an entree or for sandwiches.