Beef brisket is soaked in a salty spiced brine for up to ten days to make a homemade version of tender Corned Beef.
Who knew how easy it would be to make homemade corned beef from scratch? I certainly didn’t until recently. All that’s needed is a beef brisket, preferably grass fed, sea salt, spices, water and a little bit of time. Other than that it’s super E A S Y. Corned beef has been a tradition in my family at St. Patrick’s Day for as long as I can remember. That’s what you do when you have Irish blood – you eat corned beef at least once during the first two weeks of March.
Lately I have struggled when it came time to buy corned beef because it’s not the healthiest choices of meat. Many of the store bought packages contain a LOT of salt, and almost all contain sodium nitrate. Sodium nitrate (aka nitrates) is a food preservative that adds the pink color to the corned beef, and it’s also used to make fertilizer and smoke bombs 😒. I knew there was a better way, I just had to find it.
I did some research and found several ways to make homemade brine. I added a little bit of this and a little bit of that to mix up my own version and soaked a brisket in it for a week. The result was a corned beef that tasted far superior to any other corned beef I’ve had. Even though it’s not as pretty as the pink corned beef, it’s nitrate free and delicious.
- 3½ to 4½ pound piece of grass fed beef round or brisket
- 4 cups filtered water
- ¾ cup Himalayan Sea Salt
- ½ 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
- Place all ingredients except for beef into a large sauce pan and heat over medium heat.
- Stir occasionally until sugar and salt have dissolved about 15 to 20 minutes
- Remove from heat and add 1 cup crushed ice
- Let brine sit until it's at room temperature - which can take a few hours
- once cool place meat in a ceramic dish or plastic bag and add the cooled brine
- place in refrigerator for 7 to 10 days - making sure that the meat is entirely covered by the brine
- when ready to cook the beef, remove from brine and rinse
- place in a slow cooker and cover with filtered water and cook on low for 8 hours
Variations. . .
- Beef bottom round can be used in place of brisket
- Corned beef can be cooked on top of stove in water over low heat for approximately 3 to 4 hours
***Please note that there are affiliate links on this page. This means that if you follow one of the links and make a purchase we will receive a small percentage of the sale at no extra cost to you. This helps us to continue to bring you good content. Thank you for your support! Simple and Savory is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.***