Homemade
Corned Beef Recipe
Here's
a recipe you've gotta plan for, but you don't need to do much work to get this
deli-quality corned beef.
Ingredients
:
1
gallon water
1-1/2
cups kosher salt
1/2
cup packed brown sugar
1/4
cup mixed pickling spices, divided
4
teaspoons pink curing salt #1
4
garlic cloves, minced
2
oven roasting bags
1
fresh beef brisket (4 to 5 pounds)
2
large carrots, chopped
2
medium onions, chopped
2
celery ribs, chopped
In
a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons
pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until
salt and sugar are dissolved. Remove from heat; cool to room temperature, then
refrigerate until chilled.
Place
1 large oven roasting bag inside another. Place brisket inside inner bag; pour
in cooled brine. Seal bags, pressing out as much air as possible; turn to coat
meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove
brisket from brine; rinse thoroughly. Place in a Dutch oven with water to
cover. Add carrots, onions, celery and remaining pickling spices. Bring to a
boil over high heat. Reduce heat; simmer, covered, adding water if necessary to
keep brisket covered, until meat is tender, about 3 hours.
Serve
warm or cool. Slice brisket thinly and serve in a sandwich or with additional
vegetables simmered until tender in cooking liquid.
To
make ahead: Refrigerate meat in cooking liquid for several days; reheat in
liquid.
Nutrition
Facts :
4
ounces cooked corned beef: 277 calories, 21g fat (7g saturated fat), 108mg
cholesterol, 1252mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 20g protein.