Description
Homemade corned beef, brined for days with spices, then slow-cooked to tender perfection. A flavorful and rewarding project.
Ingredients
Scale
- 3 pounds beef brisket, about 1 1/2 inches thick
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons pink curing salt (also called Prague powder #1)
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 cinnamon stick
- 8 whole cloves
- 1 teaspoon ground ginger
Instructions
- Place brisket in a large pot or Dutch oven and cover with water.
- Add pickling spices, bay leaf, and garlic.
- Bring to a boil, then reduce heat and simmer for 3-4 hours, or until brisket is tender.
- Remove brisket from pot and let rest for 15 minutes.
- Slice against the grain and serve.
Notes
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- Note: This recipe requires 5-7 days of curing time.
- Note: Pink curing salt is essential for the curing process and should not be omitted.
- Note: Ensure the brisket is fully submerged in the brine during curing.
- Note: Adjust spice amounts to your preference.
- Note: Cooking time may vary depending on the size and thickness of the brisket. Use a meat thermometer to ensure it reaches an internal temperature of 203°F (95°C) for optimal tenderness.
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- Prep Time: 20 minutes
- Cook Time: 3 hours