Corned Beef

How to Make Corned Beef

---

Corned beef is a beloved dish that has gained popularity for its rich flavor and versatility. This article will guide you through how to make corned beef, a process that not only yields delicious results but also fills your home with mouthwatering aromas. Whether you’re preparing for a special occasion or simply want to enjoy a comforting meal, corned beef is a fantastic option.

Why Make This Recipe

There are several reasons to make your own corned beef at home. Firstly, it allows you to control the ingredients and ensure the highest quality of meat. Store-bought versions can often contain preservatives and additives that you may want to avoid. Secondly, making corned beef from scratch allows you to customize the flavor to your liking. Plus, there’s something incredibly satisfying about preparing a dish from start to finish and watching it come together.

How to Make Corned Beef

Making corned beef involves a straightforward brining process, followed by slow cooking to achieve tender, flavorful meat. You can also choose different cooking methods, such as using an Instant Pot or a slow cooker, both of which produce delicious results.

Ingredients:

• 4 quarts water (1 gallon)
• 1 cup Morton’s kosher salt (See Note 1)
• 1/2 cup packed brown sugar
• 1/3 cup pickling spice blend
• 1 tsp pink curing salt (See Note 2)
• 4 garlic cloves (minced)
• 5 lb beef brisket
• 4 cups water or beef broth
• 1 tbsp pickling spice blend
• 3 large carrots (peeled and cut into 2" pieces)
• 1 lb small red potatoes (cut in half)
• 1 head green cabbage (core removed and quartered)

Directions:

1. To Make Brine:
   In a large pot, combine 4 quarts of water with the kosher salt, brown sugar, pickling spice blend, pink curing salt, and minced garlic. Heat the mixture over medium heat, stirring until the salt and sugar are fully dissolved. Once dissolved, cool the brine to room temperature.

2. Brine the Beef:
   Place the brisket into a non-reactive container (like glass or plastic) and pour the cooled brine over it, making sure the meat is fully submerged. Cover the container and refrigerate for at least 5 to 7 days, flipping the brisket once a day to ensure even brining.

3. Cooking Methods:
   After brining, remove the meat from the brine and rinse it under cold water to remove excess salt.

   • How to Cook Corned Beef in an Instant Pot:
     Place the brisket in the Instant Pot along with 4 cups of water or beef broth and 1 tablespoon of pickling spice. Seal the lid and set to high pressure for 90 minutes. Allow for natural pressure release.

   • How to Cook Corned Beef in a Slow Cooker:
     Place the brisket in the slow cooker with the water or beef broth and pickling spice. Cook on low for 8 to 10 hours, or until the meat is fork-tender.

4. Prepare the Vegetables:
   When the meat is almost done, add the carrots, potatoes, and cabbage to the pot and cook for an additional 30 minutes (in the Instant Pot) or until the vegetables are tender (in the slow cooker).

5. Serve:
   Once cooked, remove the brisket, let it rest for a few minutes, and then slice against the grain. Serve it with the vegetables, and enjoy!

Pro Tips for Success Corned Beef

1. Use a good quality brisket: Look for a brisket with a good amount of marbling for optimal flavor and tenderness.

2. Be patient during the brining process: Allowing the meat to brine for a full week helps develop the characteristic flavor and texture of corned beef.

3. Don’t skip rinsing: Rinsing the meat after brining helps to achieve the perfect level of saltiness.

4. Adjust cooking times based on thickness: Thicker cuts may require additional time to become tender, whether you’re using a slow cooker or Instant Pot.

5. Taste and adjust seasoning: Before serving, taste the broth and adjust the seasoning if necessary.

Flavor Variations Corned Beef

1. Spice it Up: Add additional spices to your brine, such as crushed red pepper flakes or mustard seeds, for a spicier version.

2. Sweet and Savory: Incorporate apple cider vinegar or honey into the brine for a hint of sweetness.

3. Beer-Braised: Substitute water or beef broth with stout or lager for a deeper flavor profile.

Serving Suggestions Corned Beef

Corned beef is often served with traditional sides like cabbage and potatoes, but it can also shine in various dishes. Consider serving leftovers in a hearty Reuben sandwich, or chop the meat for a flavorful corned beef hash topped with poached eggs. A side of mustard or horseradish sauce pairs beautifully, adding an extra kick to your meal.

Storage and Freezing Instructions Corned Beef

Once your corned beef is cooked, it can be stored in an airtight container in the refrigerator for up to 4 days. If you have leftovers, consider slicing the meat first, as sliced corned beef can be reheated more evenly. For longer storage, you can freeze corned beef. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months.

Nutrition Facts (Per Serving)

• Calories: 350
• Protein: 32g
• Carbs: 10g
• Fat: 20g
• Fiber: 2g
• Sodium: 920mg

FAQ About Corned Beef

What cut of meat is best for corned beef?

The best cut of meat for corned beef is the brisket, particularly the flat cut, due to its ideal balance of fat and meat. Flat cut is leaner and easier to slice, while the point cut has more marbling and tends to be juicier, making it another excellent choice.

Can I use a different type of meat?

If you prefer an alternative to beef, you can make corned turkey using turkey breast. The brining process and cooking method remain the same, but the flavor and texture will differ.

How can I adjust the saltiness of corned beef?

If you find your corned beef too salty after cooking, you can soak the meat in cold water for several hours before cooking. This helps draw out some of the salt.

What is the difference between corned beef and pastrami?

While both corned beef and pastrami are cured and cooked brisket, pastrami is smoked, adding a deeper flavor profile. The spices used in pastrami also differ, often including black pepper and coriander.

Can I make corned beef ahead of time?

Absolutely! You can prepare corned beef up to a week in advance. Once cooked, store it in the fridge or freezer until you’re ready to serve. Reheat gently in the oven or on the stovetop when ready to eat.

H2: Final Thoughts

Making corned beef at home is not only rewarding, but it also enables you to enjoy a dish that is flavorful and tailored to your preferences. With simple ingredients and a little patience, you can create a meal that will impress your family and friends. So gather your ingredients, follow the steps, and relish the delightful experience of homemade corned beef!

Print