Homemade Corned Beef
How to brine corned beef for traditional corned beef and cabbage meal.
Yield: 16 servings
Homemade Corned Beef
If you're looking to have complete control over your next corned beef, this is the recipe for you! It does take a while for the meat to brine, so it's good to start about a week to ten days before you want to cook the meal.
Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M
Ingredients
Instructions
- Heat a skillet over medium-high until hot, add the Peppercorns, Mustard and Coriander seeds and toast for 2 minutes (be careful, mustard seeds can jump!).
- Remove from heat and combine in a bowl with the Allspice, Red Pepper, Cloves, Bay Leaves, Ginger and stir to combine.
- Fill a large pot with 1 gallon of water and add 3 Tbsp of the spice mixture (save the rest to use when cooking the corned beef), the Cinnamon stick, Kosher Salt, Pink Curing Salt, and Brown Sugar.
- Bring to a boil. Once boiling remove from heat and allow to return to room temperature.
- Once cooled put it in a sealable container and put in the refrigerator to chill for 1-2 hours.
- Add the Brisket to the container and seal. Brine Brisket for 7-10 days, flipping every day or two.
- Once Brisket is ready, check out the recipe for Corned Beef and Cabbage!