Description
Succulent homemade corned beef brings Irish culinary tradition to your kitchen with rich, hearty flavors. Slow-braised meat delivers comfort and authentic taste that connects families around delicious dinner tables.
Ingredients
Scale
Main Ingredients:
- 1 beef brisket (5 pounds)
- 1 gallon (3.8 liters) water
- 300 grams kosher salt (2 cups Diamond Crystal OR 1 cup 312 tablespoons Morton’s)
Spices and Seasonings:
- 1 tablespoon whole allspice berries
- 1 tablespoon whole mustard seeds (brown or yellow)
- 1 tablespoon coriander seeds
- 1 tablespoon red pepper flakes
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole cloves
- 9 whole cardamom pods
- 6 large bay leaves, crumbled
- 2 teaspoons ground ginger
- 1/2 stick cinnamon
- 5 teaspoons pink curing salt (optional)
- 3 tablespoons pickling spices
- 1 tablespoon pickling spices
Sweet Component:
- 1/2 cup (90 grams) brown sugar
Instructions
- Prepare a aromatic spice blend by gently toasting allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a dry skillet over medium heat until fragrant, approximately 2-3 minutes.
- Crush the toasted spices lightly using a mortar and pestle, then combine with crumbled bay leaves and ground ginger in a small mixing bowl.
- Create the curing brine by combining 3 tablespoons of the spice mixture, cinnamon stick, kosher salt, pink salt, and brown sugar with a gallon of water in a large pot. Bring to a rolling boil, then remove from heat and allow to cool completely.
- Chill the brine thoroughly in the refrigerator, ensuring it reaches a cold temperature before using.
- Submerge the brisket entirely in the chilled brine within a large container or sealed freezer bag, using a weighted plate to keep the meat fully immersed if necessary.
- Refrigerate the brining brisket for 5-7 days, rotating the meat daily to ensure even curing.
- After brining, rinse the brisket thoroughly under cold running water to remove excess salt.
- Transfer the rinsed brisket to a large pot, covering it with at least one inch of fresh water and sprinkle the remaining pickling spices on top.
- Bring the water to a boil, then reduce heat to a gentle simmer, cover, and cook for 3-4 hours until the meat becomes fork-tender.
- Remove the corned beef from the cooking liquid and let it rest briefly on a cutting board.
- Slice the meat first in half along the grain, then cut thin crosswise slices against the grain for serving.
Notes
- Spice Toasting Technique Gently heat whole spices to unlock their intense aromatics and deepen their complex flavors, releasing essential oils that enhance the corned beef’s overall taste profile.
- Brine Safety Ensure all utensils and containers are thoroughly cleaned to prevent bacterial contamination during the lengthy curing process, using food-safe plastic or glass containers.
- Salt Adjustment Options Reduce sodium content by using half the recommended salt or substitute with low-sodium alternatives for those monitoring salt intake, maintaining the meat’s tenderness and flavor.
- Meat Grain Understanding Always slice against the meat’s natural muscle fiber direction to guarantee tender, easy-to-chew pieces that practically melt in your mouth.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner, Appetizer
- Method: Curing
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 3g
- Sodium: 1300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg