Get ready to transform your kitchen into a delightful deli with this unique homemade corned beef recipe! By curing your beef brisket with a blend of spices and then simmering it to tender perfection, you’ll create a savory dish that’s bound to impress. This recipe is perfect for cozy gatherings or a hearty family dinner.
Beef brisket: The star of the show, brisket is perfect for corned beef due to its marbling and ability to become tender.
Kosher salt: Essential for the brining process, it helps to cure the meat and enhance flavor.
Brown sugar: Adds a touch of sweetness to balance the saltiness.
Black peppercorns, mustard seeds, and coriander seeds: These spices provide depth and a peppery, aromatic note.
Crushed red pepper flakes: For a hint of heat, making each bite a bit more exciting.
Paprika: Offers a subtle smoky quality to the brine.
Ground cloves: Adds warmth and complexity to the spice blend.
Bay leaves: Infuse the brine with a herbal undertone.
Garlic: Minced garlic adds robust flavor to the mix.
Water: Acts as a base for the brine solution.
Beef broth: Used in the simmering process for a richer flavor.
Apple cider vinegar: Adds acidity that helps tenderize and flavor the meat.
This homemade corned beef is a versatile delight! Serve it warm with steamed cabbage, carrots, and potatoes for a classic meal. Alternatively, slice it thin for the ultimate Reuben sandwich with Swiss cheese, sauerkraut, and Russian dressing on rye bread. It’s also fantastic in a hash with diced potatoes and eggs for a hearty breakfast.
Start by grabbing a large pot and combining the water, kosher salt, brown sugar, peppercorns, mustard seeds, coriander seeds, red pepper flakes, paprika, ground cloves, bay leaves, and minced garlic. You’ll want to stir this mixture as you bring it to a boil, ensuring that the salt and sugar dissolve completely. This step is crucial for a well-balanced brine.
Once boiled and everything is dissolved, remove the pot from the heat and let the brine cool to room temperature. This cooling process is important to prevent cooking the beef prematurely.
Next, place your beef brisket into a large resealable plastic bag. Pour the cooled brine over the brisket, seal the bag tightly, and try to remove as much air as possible. This ensures the brisket is fully immersed and evenly brined. Pop it in the fridge and let it cure for 5 to 7 days. Make sure to turn the brisket over each day so it cures evenly.
After the curing period, take the brisket out of the brine and rinse it under cold water to remove excess salt. Place the rinsed brisket in a large pot, then add the beef broth and apple cider vinegar. Bring this to a boil, then reduce the heat and allow it to simmer for about 3 hours. You’re looking for the meat to become tender, but not falling apart.
Once tender, remove the brisket from the pot and let it rest for about 10 minutes before slicing. This short rest allows the juices to redistribute, ensuring each slice is juicy and flavorful.
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