Homemade corned beef is easy to make and delicious. It is, however, time-consuming. The longest part of the process is, of course, allowing it to sit for seven days.The pickling spices are a combination of what I enjoy. I put together a combination pickling spices which I think just about everybody will have on hand in the kitchen. It does make a rather pleasant corned beef. Nevertheless, you can alter the spices to your personal preferences. In other words, if you don’t have a certain spice, feel free to leave it out. On the other hand, if you have some extra spice sitting there that you think would make a nice addition, feel free to add it. There is really not a rigorous set of spices that must be added. Some may tell you that, however.The purpose of the Himalayan salt is to ensure the meat maintains its redness during the curing process. Actually, I found this in my local supermarket under the title of “children or kids salt.” If you can’t find Himalayan salt, simply add the red food coloring to attain the same effect. Although, I usually do both. Corned beef is great served up for breakfast with eggs or at lunch on sandwiches. Actually, the applications for this dish are endless.
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- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cloves
- 1 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp crushed pepper flakes
- 4 bayleaves
For the Brine:
- 1/2 gallon water
- 1 cup kosher salt or himalayan
- 1/4 cup dark brown sugar
- 4-5 drops food coloring (If you are not using Himalayan salt, double the amount of food coloring)
- Add half of the original spices (about 1 1/2 tbsp) for the boil after the seven day curing process.
- Servings: 4 – 5
- Time: 7 Days, 5 Hours
- Level: Moderate
- Cuisine: American
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- Place the water in a pot. Add in the spices, sugar, salt, and water. Bring it to a boil. After a boil, add in the red food coloring. Stir until the food coloring is well combined. Turn off the heat and allow the brine to cool completely at room. Place it in the fridge and allow it to chill.
- Place the brine in a container with the corned beef brisk. Make sure it is completely covered with the mixture. Place a Cover over it and allow it to sit in the fridge for seven days.
- After seven days, remove the corned beef from the brine, and rinse it thoroughly under cold water.
- Place the meat into a pot with enough cold water to cover it – approximately 1 inch over the top. Bring it to a boil. Add the spices to the boiling water and stir until it’s well incorporated.
- Turn the heat down to low ( low enough so the water is just barely bubbling), and allow to simmer for 3 to 4 hours, or until the meat is fork tender. Once the meat is tender, remove it from the water, and drain it thoroughly.
- At this time, you can slice and serve the corned beef hot. However, I prefer to wrap it in aluminum foil and chill for a few hours or overnight. In my opinion, this makes it a little tastier and easier to cut.
- After chilling, remove the corn beef from the aluminum foil, and cut into serving pieces. Use the corn beef for your favorite application and enjoy!