how to make a homemade corned beef?

Question

recipe for corned beef

Answer 1

I've used the recipe from Ruhlman's Charcuterie book.
It was very good! Better than any store bought corned beef that I've ever had. Seriously, 200% better than store bought. (Copied from the link below)

Homemade Corned Beef
by Michael Ruhlman and Brian Polcyn from Charcuterie
(W.W. Norton, 2005)
Makes 4 1/2 pounds, about 8 to 10 servings

Making your own corned beef is especially satisfying because it's so easy — and so inexpensive compared to commercial corned beef. It's also a pleasure to have a hand in what is an extraordinary transformation of a cheap cut of meat. We love simple braised brisket, like the Belgian stew carbonnade, cooked slowly in beer and onions, but to cause the metamorphosis from brisket to delicious corned beef is a different pleasure altogether. It becomes firmer. It takes on the delicious cured flavor. And, while it's excellent for sandwiches, it can make an elegant main course for a full meal, served with, say, sautéed blanched cabbage or Brussels sprouts with a mustard vinaigrette and boiled potatoes. When making a meal of it, include an onion and carrot and other aromatics in your poaching liquid and then spoon it, strained, like a jus or a broth over the corned beef.

Ingredients
For the pickling spice
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red-pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

For the brine
1 gallon water
2 cups Morton's kosher salt
1/2 cup sugar
1 ounce (5 teaspoons) pink salt (see Note)
3 garlic cloves, minced
2 tablespoons pickling spice (above or store-bought)
One 5-pound well-marbled (first-cut) beef brisket
2 tablespoons pickling spice (above or store-bought)


Buy the Book Method
Make the pickling spice
1. Lightly toast the peppercorns, mustard seeds, and coriander seeds in a small dry skillet, then smash them with the side of a knife just to crack them.

2. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic container or glass jar.

Make the brine
1. Combine the water, salt, sugar, pink salt, garlic, and pickling spices in a pot large enough to hold the brisket comfortably. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the brine until it's completely chilled.

2. Place the brisket in the brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days.

3. Remove the brisket from the brine and rinse it thoroughly under cool running water. (Resting is not required here because the distribution of the brine will continue in the long, slow cooking process.)

Cook the beef
1. Place the brisket in a pot just large enough to hold it and add enough water to cover the meat. Add the remaining pickling spice and bring to a boil, then reduce the heat, cover, and simmer gently for about 3 hours, or until the brisket is fork-tender There should always be enough water to cover the brisket; replenish the water if it gets too low.

2. Remove the corned beef from the cooking liquid, which can be used to moisten the meat and vegetables, if that is what you're serving. Slice the beef and serve warm, or cool, then wrap and refrigerate until you're ready to serve, or for up to a week.

Note: Pink salt, a curing salt with nitrite, is called by different names and sold under various brand names, such as tinted cure mix or T.C.M., DQ Curing Salt, and Insta Cure #1. The nitrite in curing salts does a few special things to meat: It changes the flavor, preserves the meat's red color, prevents fats from developing rancid flavors, and prevents many bacteria from growing.

Answer 2

I just made one of the best corn beef dishes for St Pat's Day and my family thought it was the best ever-I did get it from a website but I can't remember which one. Everything goes in a slow cooker and it's incredible!
In a 6 qt slow cooker (I lined mine with the slow cooker liner bags which makes clean up a breeze) put 4 cups of warm water, 1 tbls of apple cider vinegar, 1 large onion (cut up in large pieces) and black pepper. Place the corn beef on top and sprinkle the seasoning packet over it. Quarter potatoes and carrots and place them around the beef. Cover and cook on High for 3 hrs (I used a 3 lb corn beef); switch to Low and cook another 3 hrs. Approximately 1 hr before done add cabbage. The meal comes out so good that we're going to have it again on Sunday. Good Luck to you!!!

Answer 3

I just put the corned beef in the bottom of a crock pot. Then I wrap the seasonings that come with it in a cheesecloth, since I don't like them to be all over my food, and put it in with the beef. I slice potatoes approximately 3, a large onion, and chop a head of cabbage. I add that on top of the beef, put a little water in there, and some salt and pepper. Cook it on low for 8 hours or high for 4. It's pretty tasty!

Answer 4

From "Good Eats" on the Food Network.

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

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.

Answer 5

Most corned beef comes with the spices, so all you have to do is boil it until tender, depending on the size, it can take a few hours. When it's tender, the beef will pull away, add cabbage (if you like) and potatoes and cook another 15-30 minutes. Do not add salt, as the beef already has it! Good luck!

Answer 6

Deli Style Corned Beef


Preparation Time: 5 days
Cooking Time: 3 - 4 Hours

Servings: 4-6 pounds


Ingredients:
One beef brisket, 4-6 lbs
5 tablespoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

Preparations
Trim surface of fat from brisket. In a small bowl, mix Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in "food grade" plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.

Cooking
Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.

Answer 7

always BRISKET a full brisket is best, not one of the little trimmed cut down halfers the stores sell. Try a meat market. full brisket should be vacuum packed. one of my friends won one of the first National Beef Cook Offs with her Corned Beef and then the next year won again with a jelled beef salad using her home made Corned Beef.

Answer 8

What for when they are only a $1.99 a lb.