How Cure and Cook Perfect Corned Beef

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Introduction: How Cure and Cook Perfect Corned Beef

About: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to cooking the junk food you thought you couldn't have anymore we will teach you fr...

We are going to make this from scratch by curing the brisket before cooking.

Step 1: You’ll Need a Host of Ingredients.

Ingredients

Cure

  • 1 tsp black pepper corns
  • 1 tsp mustard seeds
  • 1 cinnamon stick
  • 2 bay leaves
  • 8 cloves
  • 1 cup table salt
  • 1 tbsp pink curing salt
  • 1 tsp coriander seeds
  • 4 cups water

Cook

  • Black Pepper Corns
  • 2 bay leaves
  • mustard seeds
  • Whole Cloves

I can’t stress enough that having all the ingredients laid out before stating makes a huge difference in the time and speed it takes to cook.

Step 2: In a Pestle and Mortar Add

  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 cinnamon stick
  • 2 bay leaves
  • 8 cloves

Grind the ingredients so the flavors can begin to release.

Step 3: Next You’ll Need a Large Zip Lock Bag.

Add the spice mix,

followed by:

  • 1 cup table salt
  • 1 tbsp pink curing salt
  • 1 tsp coriander seeds
  • 4 cups water

Step 4: Place Your Cut of Brisket in the Bag.

Push out as much of the air you can before sealing the bag.

Place in a tray and moves the curing liquid around the meat.

Sit the tray in the fridge for at least 5 days.

Try to turn the bag over every day so the beef and get an even about of the cure.

Step 5: After 5 Days Remove the Brisket From the Bag

It should be a lot firmer and a darker colour.

Rinse with water from to remove the brine and spices.

Make sure to get off as much as you can otherwise you’ll end up with some extremely salty meat.

Step 6: Fill a Large Pot With Water Over High Heat.

Add to the water:
  • Black Pepper Corns
  • 2 bay leaves
  • mustard seeds
  • Whole Cloves

Carefully lower the meat into the water.

Step 7: Bring to the Boil and Remove and Scum From the Top.

Once boiling turn the heat down to lower and cover with a lid.

Simmer for 3 to 4 hours.

Step 8: Your Corned Beef Will Be Ready When You an Easily Push a Fork Through With Little Resistant.

Take out of the water and rest for 10 to 15 minutes.

Step 9: There You Have It! Corned Beef.

Making it at home from scratch allows you to could the taste and the amount of salt.

I have to say this is some of the best corned beef I’ve ever had.

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    3 Discussions

    When you say cook, are you saying put them in the oven? What temp? How long? Are you putting these in boiling water? Do you strain? Do you use this water? Or can I do this on a stove top at medium heat in a small frying pan and I am just releasing the aroma/flavor? How long?

    Holy that looks amazing!

    That looks delicious