How To Make Corned Beef

Corned beef is a flavorful, salt-cured meat that is traditionally made from beef brisket. It is cured in a brine of salt, sugar, and spices, giving it its distinctive taste and tender texture. The process requires patience, as the beef needs several days to cure, but the result is a delicious, homemade corned beef that can be cooked in various ways. Here is how to make corned beef.

Ingredients

• 1.5–2 kg beef brisket
• 4 cups water
• ½ cup coarse salt
• ¼ cup brown sugar
• 1 tablespoon pink curing salt (Prague Powder #1)
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 1 teaspoon allspice berries
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 cinnamon stick
• ½ teaspoon ground ginger

Steps to Make Corned Beef

1. Prepare the Brine
   In a large pot, combine water, coarse salt, brown sugar, and pink curing salt. Stir until the salt and sugar dissolve. Add the black peppercorns, coriander seeds, mustard seeds, allspice, garlic, bay leaves, cinnamon stick, and ground ginger. Bring to a boil, then let the brine cool completely.
2. Cure the Beef
   Place the beef brisket in a large, non-reactive container or resealable plastic bag. Pour the cooled brine over the beef, ensuring it is fully submerged. If needed, place a small weight on top to keep it under the liquid. Seal and refrigerate for 5–7 days, turning the beef every day to ensure even curing.
3. Rinse and Cook
   After the curing period, remove the beef from the brine and rinse it thoroughly under cold water. Place the beef in a large pot and cover with fresh water. Bring to a gentle simmer and cook for 2–3 hours, or until the meat is tender and can be easily pulled apart with a fork.
4. Slice and Serve
   Once cooked, let the corned beef rest for about 10 minutes before slicing against the grain. Serve hot with boiled potatoes, cabbage, and mustard, or let it cool for slicing into sandwiches.

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