How to Make Homemade Corned Beef (Home Cured)
A homemade corned beef recipe, featuring a spiced salt and sugar brine, requires a week of advance preparation for a flavorful meal.
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Instructions
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Start by combining water, salt, sugar, mustard, spices, and 3 minced garlic cloves in an 8-quart nonreactive pot; bring to a boil, then remove from heat and cool.
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Trim excess fat from the beef, then submerge it completely in the cooled brine, weighing it down if necessary.
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Cover and refrigerate the beef for 5 to 7 days, stirring and turning it daily.
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On day 6 or 7, remove the beef from the brine, rinse it thoroughly with cold water, and place it in an 8-quart pot.
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Cover the beef with cold water, then add celery, onions, and 2 minced garlic cloves; bring to a boil, skim any surface scum, then reduce heat to medium-low and simmer covered for 2 1/2 hours.
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Uncover the pot and add potatoes, carrots, rutabaga or turnip, and cabbage; if needed, cook extra vegetables in a separate pot of salted boiling water.
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Cover the main pot again and cook until the meat and all vegetables are tender, about 1 hour longer, keeping any separately cooked vegetables warm.