HOME CURED CORNED BEEF
This is an easy modern way to make your own corned beef from a beef brisket. It was originally posted by Elsie Bauer on Simply Recipes. It makes a flavorful corned beef that will rival anything ready-made in the store. I don't use the pink curing salt, and I use ground spices if I don't have the whole ones on hand. The curing process takes 5 days. At that point you can cook the beef according to your favorite Corned Beef recipe or put it in a zipper freezer bag with some of the brine and store for later use.
Provided by 1820farm
Categories Roast Beef
Time 3h30m
Yield 1 5 lb corned beef, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 8 ingredients together in a high walled bowl & crush with the back of a spoon.
- In a large pot, combine the 1/2 stick of cinnamon, the brine ingredients and 3TBLS of the spice mix. (Reserve the remaining spice mix for cooking the beef after corning.) Bring to a boil. Remove from heat. Cool to room temperature.
- "Crock Method": Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. If the meat floats, weigh it down with a plate. . Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined.
- "Zipper Bag Method": Place the brisket in a 2 gal. freezer bag with about 2 quarts of brine, squeezing all the air from the bag before sealing it. Place the bag in the refrigerator as above. It is a good idea to place the bag in a container in case it leaks.
- At the end of the cure, remove the brisket from the brine and rinse it with cold water. The meat can now be cooked by slow simmering or baking. To simmer, place the brisket in a large pot and cover with at least one inch of water. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender.
Nutrition Facts : Calories 129.1, Fat 1.4, SaturatedFat 0.2, Sodium 56628.1, Carbohydrate 30.6, Fiber 1.8, Sugar 27, Protein 0.9
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
HOME-CURED BRISKET (CORNED BEEF)
I love to try things from "scratch". This recipe also gave me the opportunity to lower the salt and not add nitrates as store-boughts do. Originally came from Cook's Illustrated, but OF COURSE I had to add a few things!
Provided by bkrsdtr
Categories Meat
Time P5DT15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Take the brisket and pierce it with a knife or tenderizer. Do each side at least 15x. Place brisket in 1 gallon plastic baggie.
- Mix all other ingredients together in a bowl or 2 cup measuring cup.
- Reaching inside baggie, sprinkle 1/2 the mixture over the brisket. Turn baggie over and repeat, sprinkling the other side. Seal the baggie after expressing as much air as possible.
- Place the bagged brisket in a dish large enough to hold it. It must then be weighted. You can use some cans from the pantry. I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
- Put the dish with the brisket in the refrigerator. I used bottom shelf in the back as it is the coldest spot. The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
- Rinse before using. I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner.
- This recipe is only for curing the beef. When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.
Nutrition Facts : Calories 1235.7, Fat 101.2, SaturatedFat 40.7, Cholesterol 275.9, Sodium 9682.8, Carbohydrate 14, Fiber 5.8, Sugar 0.3, Protein 66.4
HOMEMADE CORNED BEEF
"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, "Charcuterie: The Craft of Salting, Smoking and Curing." "You can achieve tastes that aren't available in the mass produced versions," he said. Feel free to experiment with the "pickling spices" called for below - you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic - but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It's perfectly safe, Mr. Ruhlman exhorts: "It's not a chemical additive. Most of the nitrates we eat come in vegetables!") Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos.
Provided by Sam Sifton
Categories project, main course
Time P5DT3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
- Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
- To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
- Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.
HOMEMADE CORNED BEEF
Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.
Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.
More about "home cured corned beef recipes"
HOME CURED CORNED BEEF RECIPE - AMAZING FOOD MADE …
From amazingfoodmadeeasy.com
4/5 (48)Servings 8-10
HOW TO MAKE HOMEMADE CORNED BEEF RECIPE (HOME CURED)
From thespruceeats.com
4.2/5 (51)Total Time 171 hrs 50 minsCategory Dinner, EntreeCalories 1801 per serving
HOMEMADE CORNED BEEF CURING RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (17)Total Time 15 minsCategory Entree, DinnerCalories 662 per serving
RECIPES - HOME - FOOD COUNTRY USA
HOME CURED CORNED BEEF - CREATIVE CULINARY
From creative-culinary.com
CORNED BEEF RECIPE (PRODUCED FROM CURED BRISKET OF BEEF) - FOOD …
From foodnewsnews.com
HOME-CURED CORNED BEEF RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE CORNED BEEF - HOME | HEY GRILL, HEY
From heygrillhey.com
IN SEARCH OF TIMES PAST: HOME-CURED CORNED BEEF – THE FORWARD
From forward.com
HOME CURED CORNED BEEF RECIPE - FOOD NEWS
From foodnewsnews.com
HOME CURED CORNED BEEF RECIPE | 71 CALORIES | HAPPY FORKS
From happyforks.com
EASY HOME CURED NITRATE FREE CORNED BEEF RECIPE
From simpleandsavory.com
HOME-CURED GRASSFED CORNED BEEF RECIPE - COPYWRITERS' KITCHEN
From copywriterskitchen.com
CAN YOU FREEZE CORNED BEEF? - BBQREVOLT.COM
From bbqrevolt.com
[HOMEMADE] HOME-CURED CORNED BEEF REUBEN SANDWICH : FOOD
From reddit.com
DRY CURED CORNED BEEF AND CABBAGE - HAVEKNIVESWILLCOOK.COM
From havekniveswillcook.com
HOME-CURED CORNED BEEF - CHEF JOHN ASH
From chefjohnash.com
HOME CURED CORNED BEEF, NITRATE FREE | FOOD, CORNED BEEF, REAL …
From pinterest.ca
HOME-CURED CORNED BEEF - GLUTEN FREE RECIPES
From fooddiez.com
DRY CURED CORNED BEEF – PREPARATION | LOCAL FOOD HEROES
From localfoodheroes.com
HOW TO CURE CORNED BEEF - MONTALVOSPIRIT
From montalvospirit.com
HOME-CURED CORNED BEEF | FOOD FOR LIFE
From foodiehealthy.wordpress.com
DRY CURED CORNED BEEF | LOCAL FOOD HEROES
From localfoodheroes.com
HOME CURED CORNED BEEF RECIPE - NOT SO MODERN
From notsomodern.com
THERE IS NO SAFE APPROVED PROCESS FOR HOME CANNING CURED
From clemson.edu
HOME CURED CORNED BEEF - GLUTEN FREE RECIPES
From fooddiez.com
CORNED BEEF - HOME CURED - NOT YOUR TYPICAL PHARMACIST
From notyourtypicalpharmacist.com
HOW TO MAKE CORNED BEEF FROM SCRATCH - FOOD NETWORK
From foodnetwork.com
HOME CURED CORNED BEEF - MILLER'S FOOD MARKET
From millersfoodmarket.com
HOME-CURED CORNED BEEF | FOOD FOR LIFE - WORDPRESS.COM
From foodiehealthy.wordpress.com
HOMEMADE CORNED BEEF | SIMPLYRECIPES.COM | SOUTH AFRICA
From south.africa.com
HOW TO MAKE CORNED BEEF BRISKET FROM SCRATCH
From tasteofhome.com
HOW TO CURE CORNED BEEF - RUHLMAN
From ruhlman.com
OUR FAMOUS CORNED BEEF RECIPE OUTSHINES STORE BOUGHT
From amazingribs.com
NATURAL CORNED BEEF RECIPE (NITRATE-FREE) | FEASTING AT …
From feastingathome.com
HOW TO MAKE HOME-CURED CORNED BEEF — OMNIVOROUS ADAM
HOW TO MAKE CORNED BEEF FROM SCRATCH - PRESERVE & PICKLE
From preserveandpickle.com
HOME CURED CORNED BEEF WITH STEAMED VEGETABLES
From irishherefordprime.com
HOME CURED CORNED BEEF BRISKET – TACOS & PUCKS
From tacosandpucks.com
HOME-CURED CORNED BEEF - WINE4FOOD
From wine4food.com
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #1-day-or-more #holiday-event #dietary #one-dish-meal #st-patricks-day #meat
You'll also love