Recipe: Cure Your Own Corn Beef – Wyeth Digital

Recipe: Cure Your Own Corn Beef

Today I have a recipe I’ve always been curious about: Corn Beef. Sure, I know how to prepare it once I’ve brought it home from the store or the butcher, but I’ve always been intrigued as to how they actually cure it. Well, I decided it was time to stop wondering and to try doing! And surprisingly, it’s very simple, and most importantly, it’s not too late to do this for Saint Patty’s Day! The recipe is at the end of the post, but be sure to check out my video first! And yes, I realize I included bay leaf twice! I like bay leaf!



Brining Your Own Corn Beef
Recipe type: Preserving
Cuisine: International
Cure your own corn beef brisket without artificial preservative and added nitrites
  • 2 Cups Kosher or Pickling Salt
  • 3 Tbs. Pickling Spices
  • 1 Gal. Water
  • ½ Cup Brown Sugar, packed
  • ½ Cinnamon Stick
  • ½ Tbs. Whole Cloves (optional)
  • ½ Tbs. Whole Peppercorn (optional)
  • ½ Tbs. Red Pepper Flakes (optional)
  • 1 Tbs. Paprika (optional)
  • 1 Bay Leaf, crushed (optional)
  • 1 Med. Onion, quartered
  • 1 Clove Garlic, segmented
  • ½ Cup Beet Juice (optional)
  • 1 4-5 lbs. beef brisket (trimmed or untrimmed)
  1. Add water and salt to a large kettle.
  2. Add all spices except bay leaf and cinnamon stick to a blender or a food processor and pulse just until they begin to break up (or use a mortar and pestle), but do not powder them. Add spice blend to water. Crush bay leaf into water. Add cinnamon stick.
  3. Add onion and garlic to water. Add beet juice. Stir and bring to a boil.
  4. Once boiling, remove from heat and allow brine to cool to room temperature then chill.
  5. Place beef brisket in a large stainless steel or glass pan, or a brining crock. Cover with brine, seal tightly and chill for 5 to 7 days. Check occasionally to make sure beef remains submerged in brine, or turn periodically to ensure even brining.
  6. Note: It doesn't hurt to taste-test a cooked a piece of your brisket when you remove it from the brine. If your brisket is too salty for your tastes, remove from brine after curing time is done, and then allow to soak in clear, cold water (with additional pickling spices if desired) for an additional 24 to 48 hours (or longer, but not more than three days).
  7. Cook the brined corn beef according to your favorite recipe -- as a boiled dinner, traditional corn beef and cabbage, in a slow cooker or braised in a roasting pan.


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