Making homemade corned beef is especially satisfying because it’s so easy–and so inexpensive compared to commercial corned beef. It’s also a pleasure to have a hand in what is an extraordinary transformation of a cheap cut of meat. To cause the metamorphosis from brisket to delicious corned beef is a different pleasure altogether. Corned beef becomes firmer. It takes on the delicious cured flavor. And, while it’s excellent for sandwiches, it can make an elegant main course for a full meal, served with, say, sautéed blanched cabbage or Brussels sprouts with a mustard vinaigrette and boiled potatoes.
[Editor’s Note: And then there’s corned beef and cabbage, what Ruhlman refers to as a miscellany of cheap ingredients—cured brisket, cabbage, and potatoes. For instructions on how to put together this Irish feast, see the variation beneath the recipe.]–Michael Ruhlman
LC Pickled Beef. Corned Beef. Same Difference. Note
Pickled beef. Corned beef. Same difference. See, corned beef is essentially beef in pickling liquid. And have you heard the buzz in recent years about how healthful pickled things are? Ergo, the only logical thing to do is pickle and consume copious quantities of corned beef. Any questions?
Homemade Corned Beef Recipe
- Quick Glance
- 30 M
- 5 D, 3 H
- Makes 4 1/2 pounds, 8 to 10 servings
- For the pickling spice
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons allspice berries
- 1 tablespoon ground mace
- 2 small cinnamon sticks, crushed or broken into pieces
- 2 to 4 bay leaves, crumbled
- 2 tablespoons whole cloves
- 1 tablespoon ground ginger
- For the brine
- 1 gallon water
- 2 cups kosher salt
- 1/2 cup granulated sugar
- 1 ounce (5 teaspoons) pink salt* (see Note)
- 3 garlic cloves, minced
- 2 tablespoons pickling spice (see above recipe or use store-bought)
- One 5-pound well-marbled (first-cut) beef brisket
- Make the pickling spice
- 1. Toss the peppercorns, mustard seeds, and coriander seeds in a small dry skillet and place over medium heat until the spices are lightly toasted. Dump them on a cutting board and smash them with the side of a chef’s knife to crack them.
- 2. Scrape the cracked spices into a large plastic container or glass jar or other nonreactive container and add the remaining ingredients. Stir until completely combined. Cover tightly.
- Brine the brisket
- 3. In a pot that’s just large enough to hold the brisket, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spices. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.
- 4. Place the brisket in the chilled brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days.
- 5. Remove the brisket from the brine, discarding the brine. Rinse the brisket thoroughly under cool running water. (The brine will continue to be distributed throughout the beef during the long, slow cooking process.)
- Cook the corned beef
- 6. Reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender. You want to make certain that there’s always enough water to cover the brisket. You may need to occasionally replenish the water if it gets too low.
- 7. When the corned beef is done, remove it from the cooking liquid, which can be reserved and used to spoon over the corned beef and vegetables, if that’s what you’re serving (see headnote). Slice the corned beef and serve it warm or cool it, wrap it, and refrigerate it for up to a week. Leftover homemade corned beef works spectacularly well in this Reuben sandwich. It’s also not too shabby in this corned beef hash.
*Pink Salt Note
- Pink salt is a curing salt containing nitrite that does a few special things to meat: It changes the flavor, preserves the corned beef’s red color, prevents fats from developing rancid flavors, and–most importantly in home curing–prevents many bacteria from growing. It’s sold under various brand names, including tinted cure mix (or T.C.M.), DQ Curing Salt, Prague Mix #1, Curing Salt #1 and Insta-Cure Salt #1. Do not buy Insta Cure #2, which is used for air-cured meats that aren’t cooked, such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola, and the like.
- Corned Beef With Cabbage
- Cabbage and bacon are a great combo, so I love to render some lardons (batons of cured pork belly or bacon) and sear the cabbage in bacon fat. This flavors the cabbage and gives the edges of the leaves a cool crinkled design of brown and bright green. I then add some of the reserved cooking liquid from the corned beef to the pot and cover it so that the cabbage steams and becomes tender. I like to cook the potatoes separately because they look better and brighter, but if you want to cut down on pots you could add sliced potatoes to the cabbage. For a quick meal, you can add the already cooked corned beef with potatoes to the cabbage, cover the pot, and steam it all together. The liquid that steams the cabbage then becomes a delicious sauce when you stir in a tablespoon of Dijon mustard.
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Homemade Corned Beef Recipe © 2005 Michael Ruhlman | Brian Polcyn. Photo © 2015 David Leite. All rights reserved.