Sunday, March 5, 2017

Real Corned Beef



Have your priced corned beef packets? Have you wondered what is in that packet? Yeah me too
and so with some research and thinking I have made my own homemade corned beef out of a beef brisket. It take 3-5 days to Brine it and then you cook it just like any corned beef you buy but it's all natural and tastes so good. You control the spices salt and sugar and no artificial ingredients either.

Ingredients
One 4- to 5-pound beef brisket (grass-fed if possible)

For the brine:
2 quarts of water
1 cup of salt (I use Himalayan pink Salt and  sea salt both)
½ cup raw cane sugar or organic brown sugar (don't worry, the residue
sugars in the finished product are minimal)

1 stick of cinnamon or about ¼ tsp cinnamon powder
1 TBSP mustard seeds
1-2 TBSP of black peppercorns
½ tsp whole cloves (about 8-10 individual cloves)
1 tsp allspice berries (optional)
1 TBSP coriander seeds (optional)
1 tsp juniper berries (optional)
½ tsp dried ginger powder or about 1 tsp fresh minced ginger
½ tsp dried thyme leaf
5 garlic cloves, crushed or ½ tsp garlic powder
2-3 bay leaves, crushed
¼ cup beet juice or juice from homemade sauerkraut made with purple
cabbage (optional)

These are the salts and spices ready for the liquid
Instructions
Put the water, salt, sugar, and spices (except beet juice or sauerkraut
juice) in a large pot and heat, stirring frequently, until sugar and salt
dissolve. Cool liquid, using 2 cups of ice if needed, and place in fridge
until very cold. It is very important that the brine is cold before it
comes in contact with the meat.

For the 3-5 day brining process, you can either place the brisket in a
large 2-gallon bag and add the brine, or place the brisket in a large
glass container with a lid and add the brine. Either way, you want the
brisket to be completely submerged and surrounded with the brine. Add the
beet juice or sauerkraut juice (if using) at this point once everything
is cooled.

Place in the fridge (put inside another dish if you just use the plastic
bag in case it leaks) and leave it there for at least 3 days (5 days if
possible). Each day, flip it over and move the brine around. After 3-5
days, remove from the brine, rinse well with cool water, and cook as you
normally would a corned beef brisket.

We made corned beef Reuben Sandwiches and Corned Beef and Sauerkraut is always a favorite too around here


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