Homemade Corned Beef Recipe
Homemade corned beef offers a great flavor payoff for minimal effort, curing beef brisket for a remarkably easy preparation.
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Instructions
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Rinse and pat dry the brisket, trimming any excess fat.
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In a medium pot, bring 4 cups of water, sea salt, sugar, pink salt, and half the pickling spice to a boil.
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Mince 3 cloves of garlic, add to the pot, and stir until the salts and sugar fully dissolve.
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Transfer the mixture to a larger vessel, add 12 cups of cold water, and let it cool completely.
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Submerge the brisket in the brine, weigh it down to keep it immersed, cover, and chill for 5 to 10 days to cure.
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When ready to cook, rinse the cured brisket thoroughly with cool water.
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Place the brisket in a pot, cover it with water, and add the remaining pickling spice; bring this to a boil.
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While the water heats, clean and trim carrots and celery, peel and quarter an onion, and mince the remaining garlic; add all these to the pot.
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Partially cover the pot and reduce heat to maintain a steady simmer, cooking for 3 to 4 hours until the brisket is very tender.
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Transfer the cooked brisket to a cutting board, slice it against the grain, and serve warm.