Beef brisket is soaked in a salty seasoned brine to make home cured nitrate free corned beef.
Easy Home Cured Corned Beef
It’s really easy to make home cured corned beef as long as you plan ahead and have some extra room in your refrigerator.
Most of the packaged corned beef contains a lot of sodium and many contain sodium nitrate which is the preservative that turns the meat pink. Sodium nitrate has also been linked to some health risks and if I can avoid a suspect ingredient I will. Even if it is something I only eat a few times a year.
Home cured nitrate free corned beef is super flavorful and tastes far superior to any other pakaged corned beef. Even though it’s not as pretty as the pink corned beef, it’s nitrate free and delicious and I am oaky with that!
Here is what you will need
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- Flat cut beef brisket which is leaner than point cut brisket. You can also use a bottom round (preferably grass fed).
- sea salt
- pickling spices pre-made or you can make your own. I prefer the pre-made to save on buying spices that I don’t use that often.
- a large pot, a ceramic bowl or stasher or plastic bag
Here is how to make it
Place the brine ingredients into a pot
Cook the mixture until the sugar and salt have dissolved, and add crushed ice to the brine mixture, and allow it to cool.
Pour the brine over the meat
Store the beef in the brine in a glass or ceramic dish for up to 7 days in the refrigerator.
Drain and rinse the beef off and place the meat into a slow cooker or a large pot and cover it with water. Sprinkle it with garlic and pickle spice and cook.
- Brining the Corned Beef – Be sure that the beef is completely submerged in th brine and turn it over every day to ensure even coverage.
- If you use a plastic or stasher bag to brine the beef, place it in a bowl in the refrigerator to contain possible overflow of the brine.
- Add a Natural Pink Tint -Add 1/4 cup beet juice to the brine. Please note that it will not be as pink as the packaged corned beef.
- Store cooked leftover corned beef in and air-tight container in the refrigerator for up to 4 days.
- Use leftover corned beef to make Reuben sandwiches with homemade sauerkraut.
- Make corned beef hash: cut the meat into little cubes, fry it with onions and potato cubes that are cut into the same size as the meat.
Try these recipes for St. Patrick’s DayPrint
Homemade Corned Beef Recipe – Nitrate Free
Beef brisket is soaked in a salty seasoned brine for a flavorful homemade corned beef brisket
- Prep Time: 20 minutes
- Cook Time: 8
- Total Time: 28 minutes
- Yield: 6 1x
- Category: dinner
- Method: slow cooker
- Cuisine: Irish
- 3 1/2 to 4 1/2 pound piece of grass fed beef round or brisket
- 4 cups filtered water
- 3/4 cup Himalayan Sea Salt
- 1/2 cup coconut sugar
- 5 tablespoons organic pickling spice
- 1 teaspoon fresh grated ginger
- 6 garlic cloves crushed with the back of a spoon
- 2 bay leaves
- 1 cup crushed ice
- 1 1/2 teaspoons pickling spice
- 1 clove garlic crushed
- Enough water to cover the meat
- 1 head of cabbage cut into wedges
- Place all of the ingredients except for the beef and ice into a large sauce pan and heat it over medium heat.
- Cook and stir the brine occasionally until sugar and salt have dissolved in about 15 to 20 minutes.
- Turn the heat off and add 1 cup crushed ice.
- Allow the brine to cool off by placing it in the refrigertor for an hour or longer. It should be at least at room temperature before adding the beef.
- Place the meat in a ceramic dish or plastic bag and add the cooled brine making sure the meat is entirely covered.
- Place the meat in the brine in the refrigerator for 5 to 7 days, turning the meat each day.
- When it’s time to to cook the corned beef, remove it from brine and rinse it off.
- Place the brisket into a slow cooker and cover it with filtered water
- Add the pickle spice and garlic and cook on low for 4 to 6 hours
- Add cabbage wedges an hour before serving.
Stove Top Instructions
- Place the rinsed corned beef into a large pot, add the water, garlic and pickling spice. Bring the water to boil.
- Reduce the heat to low, cover and cook for 2 1/2 to 3 hours
- An hour before serving add the cabbage wedges to the water.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Keywords: corned beef, nitrate-free corned beef, brisket recipe