Homemade Corned Beef
8 portions
15mBrining your own corned beef will add a solid seven days to your preparation time, but it is well worth the wait. I've always had an appreciation for corned beef, but a homemade brine has really taken that to the next level.
What you will need
1" Fresh Ginger
6 cloves Garlic
8 cups Water
1/2 cup Sea Salt
1/2 cup Honey
1 Tbsp Whole Peppercorns
1 tsp Mustard Seed
1 Tbsp Allspice Berries
2 Bay Leaves
1 stick Cinnamon
4 lb Brisket
(Nutritional facts 153 calories, 10.33 g fat, 6.99 g carbohydrates, 8.34 g protein, 40 mg cholesterol, 61 mg sodium)How to cook
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Slice the ginger thin.
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Peel the garlic cloves.
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Dissolve salt into water in a saucepan over high heat.
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Add the honey.
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Add the ginger slices.
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Add the peppercorns.
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Add the garlic cloves.
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Add the mustard seeds.
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Add the allspice berries.
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Add the bay leaves.
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Add the cinnamon stick.
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Bring the pot to boil, then remove from heat.
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First chill the brine, then place the brisket in a non-reactive dish that's large enough to fit the beef but small enough that the brine will submerge the beef when it's added to the dish.
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Cover the dish and find a safe place in the back of the refrigerator where it can sit undisturbed for 7 days. When you're ready to cook, rinse the corned beef thoroughly, then simmer very gently for about 8 hours, or until fork tender. A slow cooker is really the way to go here. You can add some diced potatoes and carrots in the final few hours, and some cabbage chunks in the final hour.
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