How to Make Corned Beef
Corned beef is such a delicious treat! Unfortunately, it can be hard to find other than around St. Patrick's Day. Did you know you can make your own corned beef at home? Then you can enjoy tasty corned beef whenever you want!
pink curing salt
also called Prague Powder
Place the brisket in a
2-gallon Ziploc bag
In a large pot (I used
without the strainer insert), combine the Kosher salt, curing salt, brown sugar, pickling spice, garlic, and water.
Heat, stirring frequently, until the salts and sugar are dissolved. Cool mixture to room temperature.
Pour the cooled pickling mixture over the brisket in the bag.
Remove as much air as possible from the bag and seal tightly.
Lay the brisket flat inside a
Refrigerate for 10-14 days. (Yes, I really mean 2 weeks!)
Every 2-3 days, flip the brisket over for even pickling.
After 10-14 days, remove the brisket from the pickling liquid.
Discard the liquid.
Rinse the brisket under cool running water.
Place the meat in a
, and add water until the meat is covered by at least 1 inch of water.
Cover, and heat on high until the water boils.
Reduce heat to a simmer, and cook for 2.5-3 hours, until the meat is fork tender.
Remove the corned beef from the cooking liquid. Discard the liquid.
Let the corned beef rest at room temperature for 5 minutes. Then slice across the grain.
Serve immediately. Refrigerate any leftovers.