How to “Corn” your own beef.
A couple facts about Corned Beef, just to wet your whistle:
- No Corn is used in this process. “Corned” likely came from an Olde English word for Salt. At its core, corned beef is pickled beef.
- Corned Beef is decidedly NOT an Irish staple, historically.
- This Corned Beef recipe came directly from Michael Ruhlman + Brian Polcyn in their amazing book: Charcuterie: The Craft of Smoking, Salting, and Curing
What you will need:
1 gallon of water
2 cups/450g Kosher Salt
1/2 cup/100g sugar
1 oz/25g/4tsp Pink Curing Salt
3 cloves of minced garlic
2 tablespoons/20g Pickling Spice – WE LOVE the pickling spice from Savory Spice Shop, its perfect.
5 pound Grass Fed Brisket (you can use any size less than 5 lbs, the brine recipe above will be plenty of brine for up to 5 pounds, above 5 pounds, adjust accordingly with more brine)
2 tablespoons/20g Pickling Spice
Large sealable container, preferably glass, plasic ok too.
- Combine all Brine ingredients in large pot and heat until sugar/salt dissolve.
- Cool Brine until its at room temp. I put mine in the freezer for 20 min.
- Rinse all blood from brisket, put brine and brisket into sealable container, a big ziplock works too. You want as little air as possible in there.
- Wait 5-7 days.
- Cook it. (instructions on how we did it below)
Craig’s Across the Pond Style Boiled Dinner:
- Rinse your Freshly Corned Beef.
- Place Corned Beef, some quartered cabbages, large pieces of carrots, quartered onions, whole garlic cloves, and, of course, large pieces of potatoes into a large pot.
- Add remaining 20g/2 tablespoons pickling spice.
- Add enough water to cover everything.
- Bring to almost a boil, then reduce to a simmer.
- Drink a Guinness.
- Cook for a few hours until corned beef is fork tender. If its still tough, keep cooking.