Home-Cured Brisket (Corned Beef)
"I love to try things from "scratch". This recipe also gave me the opportunity to lower the salt and not add nitrates as store-boughts do. Originally came from Cook's Illustrated, but OF COURSE I had to add a few things!"
- Ready In:
- 120hrs 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 5 -7 lbs beef brisket (either point or flat cut, Trim fat as needed)
- 1⁄2 cup kosher salt (Do not substitute regular or sea salt)
- 1 tablespoon cracked black pepper
- 1 tablespoon peppercorn
- 1 tablespoon ground allspice
- 1 1⁄2 tablespoons dried thyme
- 1 tablespoon paprika
- 3 crumbled bay leaves
- 1 tablespoon minced garlic
directions
- Take the brisket and pierce it with a knife or tenderizer. Do each side at least 15x. Place brisket in 1 gallon plastic baggie.
- Mix all other ingredients together in a bowl or 2 cup measuring cup.
- Reaching inside baggie, sprinkle 1/2 the mixture over the brisket. Turn baggie over and repeat, sprinkling the other side. Seal the baggie after expressing as much air as possible.
- Place the bagged brisket in a dish large enough to hold it. It must then be weighted. You can use some cans from the pantry. I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
- Put the dish with the brisket in the refrigerator. I used bottom shelf in the back as it is the coldest spot. The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
- Rinse before using. I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner.
- This recipe is only for curing the beef. When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.
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RECIPE SUBMITTED BY
I live steps from the beach and as you might guess, my family and I are real waterbabies. I am an aquatic pediatric physical therapist. I am working part time and the rest of the time I try to spend time with assorted 5 grandchildren. My dad was a baker and baking with the kids is a passion of mine. They think I am the best chef ever. I usually cook large batches of their favorites, take a small portion for me and take the rest to them. Over 50 and wearing a bathing suit to work...I gotta watch the calories. I don't believe in low cal recipes. Butter and cream make everything better! However I do eat those rich things sparingly..it makes them more a treat. My dad moved to Fla, and left me the Woman's Day Encyclopedia of cookery It must be40 years old and it is still my best resource.
