Delicious CORNED BEEF | Brine & Cooking Process
Cousin Steve-O shows us his favorite ways to make Corned Beef. Including three cuts of beef cooked three different ways. Great for any level of cook and a super simple process of making the brine.
Get all cuts of beef here: nebraskastarbeef.com
Recipe:
To make our brine, we brought approx 2-2.5 quarts or 4 lbs of water to a boil, then added 2 cups of salt, 1 cup of sugar, a 1.5 oz bottle of Pickling Spice (McCormick brand), and 2 oz of 1.25% sodium nitrite cure and stirred while boiling until salt, sugar and sodium nitrate are fully dissolved and the brine has taken on a nice “tea-like” color from the pickling spice. We remove from heat and added and additional 4 lbs of ice to cool the brine to slightly below room temperature.
Next, the cuts need to be submerged in the brine. This can be accomplished in different ways. It is important to use a non-metallic container (stoneware or plastic) as the salt in the brine can react with the metal to give the corned beef a metallic flavor.
We recommend brining for minimum of 7 to 10 days so the sodium nitrate can fully penetrate the cut, brining for a shorter period of time can cause brown (uncured) spots in the center of the cut.
After the corned beef has brined for an adequate period of time, it is time to cook. The traditional way to cook a corned beef is a few hours in a pot of water that is set to a low boil. The corned beef hangs out in this hot bath until the internal temp of the corned beef reaches 195-200° F, at which time it is pulled and rested. This was the method that we used to cook our 4lb Eye of Round Roast, and it came out great!!
We added a couple additional cooking methods that we were curious to try. The most pleasant surprise from our efforts came from the “Instant Pot.” We cooked the Tri-Tip in the Instant Pot with just enough water to cover the beef, plugged it in and pushed the “Meat/Stew” button and in 30 short minutes it was auto venting. We let it hang out on “Keep Warm” for another hour and a half or so, which was probably not necessary, and the results were outstanding. We highly recommend this method, and the Tri-Tip worked exceptionally well as a corned beef cut.
The final method, and definitely most intense in the flavor department was the Brisket Flat on the grill. We seared it and started the cook on our gas grill. It is an infrared grill, so there was little risk of burning the brisket flat and it allows us to apply high heat rapidly. We used the infrared to bring the internal temperature of approximately 160° F, then moved the brisket flat over to the Traeger and finished it to an internal temp. of 195° F on a 250° F smoke. The results were very good. The flavor was much more concentrated than the two corned beefs that were cooked in water, the dry cook increased the flavor from the pickling spice and salt and the smoke from the Traeger was a great addition.
Homemade Corned Beef Recipe - Corn your own beef!
Corn your own beef for a healthy alternative to the chemical-laden store-bought version. Happy St. Patrick's Day!
Corning beef is an old-fashioned meat preservation method that was used to keep beef for shorter periods of time before refrigeration was common. You will be amazed at how absolutely delicious homemade corned beef is... believe me, you will never miss store-bought corned beef again once you try this healthier version!
For the full written recipe, visit the blog post here:
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How to Home Cured Corned Beef
Making your own corned beef is easier than you think. You can use any cut of meat you like (traditional is beef brisket) and by curing it yourself you can control the saltiness. Just remember it takes time - 5 to 7 days in the brine before cooking.
What you'll need
PICKLING SPICE
1 Tablespoon whole Allspice Berries
1 Tablespoon whole Mustard Seed
1 Tablespoon coriander seeds
1 Tablespoon red pepper flakes (optional)
1 Tablespoon whole Black Peppercorns
2 Teaspoons whole Cloves
9 Whole Cardamom Pods
5 large Bay Leaves, crumbled
2 teaspoons Ground Ginger
1/2 stick cinnamon
BRINE
1 Gallon Water
300 grams Kosher Salt
5 teaspoons CURING SALT
3 Tablespoons pf the above mentioned pickling spices
1/2 Cup brown sugar
5 pound beef brisket (or meat cut of your choice)
Andrew Zimmern Cooks: Corned Beef
This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. And it is perfect to celebrate St. Patrick 's day!
Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.
For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.
Recipe:
Cooking - How to Brine a Brisket for Corned Beef - recipe below
Recipe below for making a brine to turn beef brisket into some of the best corned beef you'll ever eat. Please Like the Video, Subscribe to the Channel and Leave a Comment. Thank You!
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Corned Beef
Ingredients:
4 liters (4,000 g) water
900 g kosher salt
35 g pink curing salt (Prague Powder #1) - optional, see note below
250 g brown sugar
1 tsp ginger, grated
6 cloves garlic, crushed
2 Tbs black peppercorns
1 Tbs coriander seed
1 Tbs mustard seed
1 Tbs juniper berries
1/2 Tbs allspice
1/2 Tbs cloves
1 tsp red pepper flakes
3 bay leaves
4,000 g ice
1 brisket, about 4-7 pounds (short ribs brine well too--if using smaller pieces of meat, cut the above ingredients by 50%, but make sure to keep the same ratio)
Directions:
Combine water, salts, sugar and spices in a 12 quart or larger pot. Bring to a boil, stirring to ensure the salts and sugar are dissolved. Remove pot from heat and slowly add the ice. Allow brine to cool. Add the brisket to the pot and submerge it with a plate if necessary. Refrigerate the pot for 5-7 days depending on the size of your brisket, rotating the brisket a few times during the brining. After those days, remove brisket from the brine and rinse well with cool, running tap water for several minutes to remove any excess brine before cooking the now corned beef. Discard the brine.
Note: since the brisket never leaves a refrigerator or stove-top, pink curing salt is not a necessity here to kill any bacteria. However, if you don’t use pink salt your final cooked corned beef will be more of a gray color than the vibrant pinkish red we’ve come to know as corned beef (or pastrami or bacon or any meat cured with pink curing salt). Buy Prague Powder on Amazon:
Easy Homemade Corned Beef (No Brine Method)
Easy to make, homemade corned beef.
Recipe:
4-5 pound brisket or bottom round roast
1/2 cup coarse kosher salt
1 Tablespoon coarse black pepper
1 Tablespoon thyme (dry)
2 1/4 teaspoons allspice
1 1/2 teaspoons paprika
1/2 teaspoon ground mace (I forgot to mention it in the video)
2 crumbled bay leaves
Poke 25-30 holes in each side of meat and rub with salt and spice mixture. Place meat and remaining salt and spice in 2 gallon ziplock bag, force out air, place bag in baking dish, cover with another dish or plate and weight down with heavy cans or jugs. Refrigerate for 5-7 days (2-3 days longer for thick cuts of meat) turning daily.