With Saint Patrick’s Day a few weeks away, it is time to start the brining process for making the tastiest corned beef you have ever had. Store bought corned beef is ok, but it lacks flavor and is typically brined quickly. This leads a lot of people to say that they really don’t like corned beef all that much. This recipe will change all of that and yes, it really does take some pre-planning. It’s well worth the effort!
The Brisket:
The star of Corned Beef is, well, the beef! Corned beef is traditionally made with beef brisket so let us explore what exactly brisket is. Brisket is a primal cut, meaning a large multi-muscle group from the lower chest of the cow. The brisket primal is made up of two muscles: the superficial pectoral muscle and the deep pectoral muscle. So which one makes the best Corned Beef? That depends on your preference for fat content, remember fat is flavor so wanting meat without any fat on it will lead to tough, dry flavorless food which no one wants. If you are buying brisket for the first time, ask your butcher for a flat cut brisket with the fat trimmed to about ¼ of an inch. You will still have a good amount of marbling, which is fat dispersed throughout the lean muscle. This will yield some very tasty moist corned beef. I typically buy a 7–15-pound brisket depending on how many family members or friends will be joining us. Consider ¾ to 1 pound of corned beef per person for each meal.
The Brine:
Corned Beef is brined, think pickles but with beef instead of vegetables. This was done to preserve large cuts of meat before the invention of the refrigerator and freezer. We want to use the brine to season the meat all the way through by using salt, sugar and spices. We will also use those same spices for a rub to add extra flavor during the cooking process.
The Curing Salt:
Curing Salt, also known as Prague Powder #1, insta cure or pink salt, not to be confused with Pink Himalayan Salt, is required for making corned beef. Some people might have some hesitation in using Prague Powder #1 as it is Sodium Nitrite or more commonly referred to as nitrites. And yes, in large amounts it can be toxic. So why do we use it? First, we are using a very small amount of Prague Powder #1 in a large amount of water for our brine. Second, not all of it will be absorbed by the meat. Third and the most important reason why it's used is it prevents bacteria growth, primarily Botulinum toxin. Yes, the same stuff in Botox but when it’s in food it can be deadly. We really don’t want to get our family and friends sick with our food so please use it. Curing salt or Prague Powder #1 can be ordered on the internet and typically comes in 1-pound or 5-pound amounts. Unless you are planning on making hundreds of pounds of corned beef, the 1-pound amount will last you several years.
The Spices:
Corned beef has a unique blend of spices to get that traditional corned beef flavor. I buy a pre-mixed blend of spices from an online spice shop, but you are welcome to mix up your own. The blend I use consists of: brown & yellow mustard seed, coriander, allspice, cracked cassia, dill seed, bay leaf, cloves, ginger, black pepper, star anise, juniper berry, mace, cardamom and red pepper.
Homemade Corned Beef
Ingredients
4 oz corned beef spice mix, plus more for rub after brinning
2 cups Diamond Kosher Salt
1/2 cup dark brown sugar
1 1/4 teaspoons of Prague Powder #1
8 liters of water
Directions
Add all ingredients to a very large container, preferably with a lid. Stir until the salt, sugar and Prague Powder #1 have dissolved. Add your brisket and refrigerate for a minimum of 10 days and up to 14 days. Stir the brine daily, as some of the spices will sink to the bottom and others will float to the top. This will ensure that you have a consistent flavor and gives you an excuse to check it every day. The last few days of brining you will notice the texture of the brisket change; this is your indication that it has brined all the way through the meat. If you aren’t 100% sure, you can cut into the meat to check it or give it an extra day or two.
Once you hit the 10-to-14-day point, remove your brisket from the brine, patting it dry. Rub the outside of the brisket with the same spice blend you used to season your brine. I prefer to grind the spices into a coarse powder as it sticks to the brisket better. Place the brisket into a sous vide bag, you may need to cut it and use multiple bags depending on the size of the brisket. Cook at 140 degrees for 48 hours (2 days). This low and slow cooking will help to create a tender juicy corned beef that melts in your mouth.
Once cooked it can be served right away with boiled potatoes and cabbage for a traditional Saint Patrick’s Day meal or for a tastier option, Colcannon. My favorite way to serve it is in a Reuben sandwich. I refrigerate it overnight so that I can cut thinner slices and warm it in a pan to get the edges nice and caramelized.
While making your own homemade corned beef can be quite an undertaking, I think it is worth it for a once-a-year treat. Remember life is too short to eat bad food, so brine your own corned beef this Saint Patrick’s Day!