Homemade Corned Beef
You have to plan for this recipe, but not much work is needed to get this delicious deli-quality corned beef in your own kitchen.
—Nick Iverson, Denver, CO
Prep: 30 min. + 10 days chilling Cook: 3 hours • Makes: 12 servings
1 gallon water
1¹ ₂ cups kosher salt
¹₂ cup packed brown sugar ¹₄ cup mixed pickling
spices, divided
4 tsp. pink curing salt
4 garlic cloves, minced
2 oven roasting bags
1 fresh beef brisket (4 to 5 lbs.) 2 large carrots, chopped 2 medium onions, chopped 2 celery ribs, chopped
1. In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp. 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.
2. Place one large oven roasting bag inside another. Place brisket inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat the 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 the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.
3. 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 several days; reheat in liquid. Per serving: 277 cal., 21g fat (7g sat. fat), 108mg chol., 1252mg sod., 1g carb. (0 sugars, 0 fiber), 20g pro.