Beef brisket is soaked in a salty seasoned brine to make home-cured corned beef and nitrate-free corned beef.
Home-cured corned beef tastes much better than store bought and it’s easy to make at home. All it takes is a little bit of planning ahead and some extra room in your refrigerator.
- It’s healthier than packaged corned beef; home-cured corned beef is lower in salt and free of sodium nitrate.
- It tastes better!
Here is what you will need
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- Flat cut beef brisket
- Sea salt (3/4 cup)
- Coconut Sugar (1/2 cup)
- Garlic (7 cloves)
- Fresh grated ginger (1 teaspoon)
- Pickling spices (5 1/2 tablespoons)
- Bay leaves (2)
- Crushed ice (1 cup)
- Large pot
- Covered glass or ceramic dish or a bag like this stasher bag to hold the corned beef while it’s marinating.
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 fully submerged beef brisket 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.
Total Estimated Time to Make This Recipe: 4 hours plus 5 to 7 days to brine the meat.
Serve your corned beef with a side of steamed cabbage, and potatoes. We like to serve it with simple boiled potatoes with butter and parsley or oven-roasted like these smashed baby potatoes.
Storing and Using Leftovers
Store leftover cooked corned beef in an air-tight container in the refrigerator for up to 4 days.
Freezing leftover corned beef is not recommended since we have not tried it.
Use leftover corned beef to make a sandwich, a Reuben sandwich with homemade sauerkraut or corned beef hash: cut the meat into cubes and fry it with onions and potato cubes until crispy.
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- 1 3 to 4-pound flat-cut beef brisket
- 3/4 cup sea salt
- 1/2 cup coconut sugar
- 7 cloves garlic smashed (5 for brine & 2 for cooking)
- 1 teaspoon fresh grated ginger
- 5 1/2 tablespoons pickling spices ( 4 1/2 for brine & 1 for cooking)
- 2 bay leaves
- 1 cup crushed ice
- Water to cover the meat (about 1 to 2 cups)
- BRINE THE MEAT: Add 3/4 cup sea salt, 1/2 cup coconut sugar, 5 cloves of smashed garlic, 1 teaspoon grated ginger, 4 1/2 tablespoons pickling spices, and 2 bay leaves and 4 cups water to a saucepan and heat it over medium heat. Cook the mixture until the sugar and salt have dissolved.
- Turn the heat off and add 1 cup of crushed ice to cool the brine off.
- Once the brine has cooled to room temperature, pour it into a glass or ceramic casserole dish that has a cover,
- Add the meat to the brine in the casserole dish, make sure that the meat is completely covered with the brine. Cover the dish and place it in the refrigerator for five to seven days.
- Flip the meat over after 2 1/2 days.
- COOK THE MEAT: After the meat has gone through the brining process, rinse it off and place it into a slow cooker. Add 2 cloves smashed garlic and 1 tablespoon pickling spice and enough water to cover the meat.
- Place the cover on the slow cooker and cook on low for 4 hours.
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