Are you a fan of corned beef brisket but want to try making it at home from scratch? Look no further! In this step-by-step guide, I’ll walk you through the process of creating your own homemade corned beef brisket. From selecting the right cut of meat to the seasoning and cooking process, you’ll be able to impress your friends and family with your culinary skills. Let’s get started!
Step-by-Step Guide: How to Make Corned Beef Brisket from Scratch
Corned beef is a staple dish served in Irish households that has become a crowd-pleaser all year round. The delicious, tender meat can be enjoyed in a sandwich or served as the main course. Corned beef gets its distinct flavor and texture from the pickling and curing process. And guess what? You can make corned beef brisket from scratch yourself!
Introduction
In this article, we’ll guide you through the process of making your own corned beef brisket from scratch that’s sure to impress your family and guests. Here’s what you’ll need to get started.
Ingredients:
- 4 pound beef brisket flat
- 2 tablespoons allspice berries
- 2 tablespoons mustard seed
- 2 tablespoons coriander seed
- 1 tablespoon red pepper flakes
- 1 tablespoon juniper berries
- 1 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon ground ginger
- 1 teaspoon celery seed
- 16 cups of water
- 2 cups of kosher salt
- 1 cup of brown sugar
- 1 tablespoon of pink curing salt
- 6 garlic cloves, crushed
Now let’s get started on the process!
Pickling Spice and Brine
The first step in making your corned beef brisket from scratch is preparing your pickling spice mixture and brine. Follow these steps:
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Toast all of the pickling spice ingredients in a dry skillet for 2-3 minutes, stirring frequently.
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Grind the toasted pickling spice mixture in a mortar and pestle.
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In a large stockpot, bring 8 cups of water to a boil, followed by the kosher salt, brown sugar, pickling spice mixture, and curing salt. Reduce the heat and stir to dissolve the salt and sugar.
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Add the garlic to the pot and allow the brine to cool completely before continuing with the recipe.
Brining and Curing the Brisket
Now that you have your pickling spice mixture and brine ready, it’s time to start brining your brisket. Follow these steps:
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Place the brisket flat into a large container, ensuring it fits comfortably.
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Pour the cooled brine over the brisket, covering it completely. Use a heavy plate or weighted object to keep the meat submerged in the brine.
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Cover the container and refrigerate for five days total, turning the brisket over once a day.
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Once the five days have passed, remove the brisket from the brine and rinse it thoroughly with cold water.
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Place the brisket in a stockpot and cover it with water.
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Bring the water to a boil and reduce the heat to medium-low to simmer the meat for 3-4 hours or until it reaches an internal temperature of 190°F.
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Remove from heat and let the brisket rest for 30 minutes before slicing.
Conclusion
And that’s it! Making corned beef brisket from scratch may take some time, but it’s worth the effort. Get creative with your spices and brine, and customize it to your taste. You can also slice and freeze the meat for later use.
Still, have questions about making corned beef brisket from scratch? Read on to find answers to some of the most commonly asked questions.
FAQs
- Do I have to use pink curing salt in the brine?
Yes, the curing salt helps prevent bacterial growth and give the meat its pink color.
- Can I make the pickling spice mixture ahead of time?
Yes, you can make the pickling spice mixture ahead of time and store it in an airtight container for up to six months.
- Can I use other cuts of beef for corned beef?
Yes, other cuts of beef like round or chuck roast can be used for corned beef with great results.
- Can I cook corned beef in a slow cooker?
Yes, a slow cooker can be a great way to cook corned beef. Follow the manufacturer’s instructions for cooking times and temperature.
- Can I freeze corned beef?
Yes, you can freeze corned beef after cooking and slicing it. It’s important to store it in an airtight container or bag, removing as much air as possible before freezing.
