DIY Corned BeefFrom elgourmand 4 years ago
- • One 4 – 5 lb ( 2 – 2 ½ kg) beef brisket . Trim excess fat and membrane. shopping list
- • one 2 gal (8 ltr) container shopping list
- • 1 gallon (4 ltr) cold water shopping list
- • 2 cup kosher salt Use kosher or pickling salt, not table salt. shopping list
- • Prague powder #1 (by meat weight). This is optional and I don’t use it. It’s a nitrate that keeps the meat pink but doesn’t change the flavor. shopping list
- • 1/3 cup raw (un-refined) sugar. This is not as sharp as “white” sugar and has a mild but pleasant flavor. shopping list
- 1 btl. Guiness Stout. shopping list
- • 6 bay leaves (crumbled) shopping list
- • 1 large garlic clove fine chopped or pressed. shopping list
- • 2 teaspoons black peppercorns, cracked, not ground shopping list
- • 1 tsp Wrights liquid smoke, optional but good (bet you never thought you’d see that here). shopping list
How to make it
- 1. Heat a qt (ltr) of the water, mix in all the ingredients except the meat and let stand for 15 minutes or longer to infuse the flavors; then pour it into your 2 gal container, add the rest of the water and mix well.
- 2. Add the meat and inject/pump the brisket with brine every few inches up to about 10% of the meat weight. You can buy meat pumps at a fancy kitchen place but not in Samoa so I use a sorta horse syringe and huge needle I got from the hospital here.
- 3. Place in your caning container with as much of the brine as it will hold and refrigerate or keep pretty cold for at least five to seven days. I usually leave mine until I’m ready to use it as it keeps very well this way and after 7 days the flavor doesn’t change. Use whatever kind of container you like as long as you meet the storage criteria. Keep in mind that the brisket has to be completely submerged in brine.
- This corned beef will be salty. When I get ready to cook it I usually soak it in cold water for an hour or so then change the water and boil it for 30 to 45 minutes, dump out the water, add new water and carry on with the cooking in your usual way.
- With good rub of some course ground Butchers pepper and other spices, plus a bit of judicious smoking you can make great pastrami out of this.
People Who Like This Dish 8
- hungrynow Corralitos, CA
- desertgypsy Santa Clara, NM
- brianna CA
- peetabear Mid-hudson Valley, NY
- quaziefly ALL POINTS
- hungrybear Miner, MO
- minitindel THE HEART OF THE WINE COUNTRY, CA
- dugger Crestwood (suburb Of Louisville), US
- rhianna NM
- fishtrippin Estelline, SD
- Show up here?Review or Bookmark it! ✔
The Cookelgourmand Apia, WS
The Rating10 people
Would this be anything akin to doing Sauerbraten?windy1950 in Flint loved it
Tell you what... I love corned beef but I've never seen the steps to make it. Will bookmark this and then I'll have to get the ingredients together. Not things I normally have lying around. But methinks it will be worth the effort.
Grea...moredugger in Crestwood (suburb Of Louisville) loved it
wow wee sounds really good .........
thanks for sharing this great recipe
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
- Not added to any groups yet!