Homemade Corned Beef From Scratch

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
• 4 garlic cloves, minced
• 1 fresh beef brisket (4 to 5 pounds)
• 2 large carrots, chopped
• 2 medium onions, chopped
• 2 celery ribs, chopped

Supplies

• Large stockpot
• 2 oven roasting bags
• Dutch oven
• Enough room in your fridge to store the brisket for 10 days

Cooking Instructions:

1.In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Refrigerate until chilled.

Tip: Pink Curing Salt? Not all pink-colored salts are created equal. Unlike Himalayan pink salt, or other rosy salts on the market, pink curing salt is made using sodium nitrate, which prevents food from spoiling while being stored for a lengthy time. Curing salt is often dyed red so it’s not mistaken for standard table salt.

2.Double up the bags, open both bags and place one inside the other. Tuck the brisket into the innermost bag and carefully add in the cooled brine. Be sure that it pools over and around the brisket. Then seal both bags. Try to press as much air out as possible before sealing. Before placing in the fridge, turn the meat a few times to evenly coat it.

3.Clear a special place in the fridge for the brisket to live. Keep it refrigerated for 10 days so that the meat can properly soak in all the spiced flavor. Be sure to turn the brisket over occasionally so that it remains evenly coated.

After 10 days, the corned beef is almost ready. Remove it from the brine. Give the brisket a thorough rinse and cut it in half to fit your pot, if needed.

4.Next, place the brisket in a Dutch oven with enough water to cover. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep brisket covered. Cook for about 3 hours or until meat is tender.

5.Enjoy!

*Recipe credit to: tasteofhome.com