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Home Cured Corned Beef Recipe

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This recipe for Home Cured Corned Beef is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Lbs Beef Brisket
1 Gallon Distilled Water
8 ounces Morton's Kosher Salt (by weight)
2 t Prague Powder #1
1 C Brown Sugar (preferably dark)
5 T Pickling Spices (See recipe in sauce section)
4 Cloves Garlic (smashed or pressed)
Directions:
Directions:
Use a container large enough to handle 1 gallon of brine and the meat

Mix the cure ingredients and the distilled water. Stir until they dissolve. When the salts are dissolved, let it cool.

Take the meat and remove as much fat as possible from the exterior. Fat does NOT equal flavor for corned beef. Add the meat to the curing solution and weight it down so it is completely submerged. Let it sit in brine for at least 5 days, longer if you wish, especially if the meat is more than 2" thick. You will not likely need more than 7 days, but once it is well cured, it can stay in the brine for another week. Move the meat every day or so just to stir up the cure.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes plus curing time (5-7 days)
Personal Notes:
Personal Notes:
About the beef. I use beef brisket but you can use boneless short rib meat, flank steak or tongue (another favorite)

 

 

 

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