Homemade Family Corned Beef is a classic dish that has been enjoyed by many for generations. This recipe is often passed down within families, each adding their own unique touch to create a delicious meal.
Corned Beef can be made with various cuts of beef, but the most common is brisket. The beef is brined for several days in a mixture of salt, sugar, and spices, giving it a unique flavour. After brining, the beef is typically boiled or slow-cooked until it is tender and can easily be shredded or sliced.
When serving Corned Beef, it is typically accompanied by vegetables like cabbage, carrots, and potatoes. Some people also enjoy it with mustard or a tangy horseradish sauce.
William's Homemade Family Corned BeefCourse: Health Potion, Recipes
4 pounds beef brisket
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons pickling spices (a blend of mustard seeds, coriander seeds, peppercorns, cloves, and bay leaves)
4 cloves of garlic, minced
2 tablespoons pink curing salt (optional, for enhanced color)
4 cups water
Additional water for boiling
- In a large pot, combine the kosher salt, brown sugar, pickling spices, minced garlic, pink curing salt (if using), and 4 cups of water. Stir well to dissolve the salt and sugar.
- Place the beef brisket in the pot, making sure it is fully submerged in the brine. If needed, add more water to cover the meat. Place a plate or a heavy object on top of the brisket to keep it submerged.
- Cover the pot and refrigerate for at least 5 days, and up to 10 days, turning the brisket once a day to ensure even brining.
- After the brining period, remove the brisket from the brine and rinse it thoroughly under cold water to remove any excess salt.
- Place the rinsed brisket in a large pot and add enough water to cover it. Bring the water to a boil, then reduce the heat to low and simmer the brisket for about 3-4 hours, or until it becomes tender. Skim off any foam or impurities that rise to the surface.
- Once the corned beef is tender, remove it from the pot and let it rest for about 10-15 minutes before slicing. Slice the corned beef against the grain into thin slices.
- You can serve the homemade corned beef immediately, or you can refrigerate it for later use. It can be enjoyed as a main course, used in sandwiches, or incorporated into various recipes such as corned beef hash or Reuben sandwiches.