- Mar 16, 2015
- 256
- 86
I had a leftover 3lb. piece of brisket after grinding up some chuck, brisket and short ribs for ground beef. I figured this would be the perfect time to try something I always wanted to do and that was to make homemade corned beef. (Recipe is below)
This is the Brisket flat that will be made into corned beef
The brine is made the meat is in the bag now for a 7 day rest in the fridge. I will be turning everyday.
7 days later and all rinsed off we have a gray looking piece of meat.
Into the pot with some pickling spices
A few hours later we have our finished product.
Very happy with the texture and taste. This will definitely be made again with a larger piece so I can cut it in half and make Pastrami as well as the corned beef.
And what better way to eat the corned beef then with a right out of the oven sourdough rye. So sorry you don't have Smell-A-Vision.
Michael Ruhlman's Corned Beef
I cut the recipe down to accommodate the 3lb. piece of meat
1½ cups kosher salt*
½ cup sugar
4 teaspoons pink salt (sodium nitrite), optional. **I used a little more then 1/4 tsp for the 3 lbs.**
3 garlic cloves, minced
4 tablespoons pickling spice
1 (5-pound) beef brisket
1 carrot, peeled and roughly chopped
1 medium onion, peeled and cut in two
1 celery stalk, roughly chopped
In a pot large enough to hold the brisket, combine 1 gallon of water with the kosher salt, sugar, sodium nitrite (if using), garlic, and 2 tablespoons of the pickling spice. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let cool to room temperature, then refrigerate until chilled.
Place the brisket in the brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.
Remove the brisket from the brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add the carrot, onion, celery, and remaining 2 tablespoons pickling spice. Bring to a boil over high heat, reduce the heat to low, and cover. Simmer gently until the brisket is fork-tender, about 3 hours, adding water if needed to cover the brisket.
This is the Brisket flat that will be made into corned beef
The brine is made the meat is in the bag now for a 7 day rest in the fridge. I will be turning everyday.
7 days later and all rinsed off we have a gray looking piece of meat.
Into the pot with some pickling spices
A few hours later we have our finished product.
Very happy with the texture and taste. This will definitely be made again with a larger piece so I can cut it in half and make Pastrami as well as the corned beef.
And what better way to eat the corned beef then with a right out of the oven sourdough rye. So sorry you don't have Smell-A-Vision.
Michael Ruhlman's Corned Beef
I cut the recipe down to accommodate the 3lb. piece of meat
1½ cups kosher salt*
½ cup sugar
4 teaspoons pink salt (sodium nitrite), optional. **I used a little more then 1/4 tsp for the 3 lbs.**
3 garlic cloves, minced
4 tablespoons pickling spice
1 (5-pound) beef brisket
1 carrot, peeled and roughly chopped
1 medium onion, peeled and cut in two
1 celery stalk, roughly chopped
In a pot large enough to hold the brisket, combine 1 gallon of water with the kosher salt, sugar, sodium nitrite (if using), garlic, and 2 tablespoons of the pickling spice. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let cool to room temperature, then refrigerate until chilled.
Place the brisket in the brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.
Remove the brisket from the brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add the carrot, onion, celery, and remaining 2 tablespoons pickling spice. Bring to a boil over high heat, reduce the heat to low, and cover. Simmer gently until the brisket is fork-tender, about 3 hours, adding water if needed to cover the brisket.
