Excellent Corned Beef in Seven Days
Andy Anderson !
First of all, this is not a recipe for cooking the corned beef… this is a recipe for making the corned beef. Once the beef is properly made, it can be used in a traditional Corned Beef & Cabbage dish, or you could make Corned Beef Hash, or you could make some excellent Pastrami. Those recipes are forthcoming; however, for now, let’s spend the next 7 days making a corned beef.
So, you ready… Let’s get into the kitchen.
- 8 lb
- beef brisket or navel (ask your butcher for the best cut to use)
- 1 gal
- filtered water
- 1 c
- dark brown sugar
- 8 oz
- kosher salt
- 4 tsp
- pink curing salt 1 (more on this later)
- 5 Tbsp
- pickling spices: Corned Beef Pickling Spice
- 4 clove
- garlic, smashed
- 1 medium
- carrot, roughly chopped
- 1 medium
- onion, roughly chopped
- 1 stalk(s)
- celery rib, roughly chopped
OPTIONAL BRINE ITEMS
How to Make Excellent Corned Beef in Seven Days
- 1Chef’s Note: What is pink curing salt #1? Known by its other name of sodium nitrate, you can find it at groceries, butcher shops, or online. amazon.com/...rds=pink+curing+salt+1
It does an excellent job of killing all those nasty bacteria, and produces the bright pink color we associate with corned beef. It is not the same as Morton Tender Quick, so don’t confuse the two.
- 3Find yourself a large non-reactive container that is large enough to hold a gallon of water, and the brisket.
- 4Cher’s Note: What is non-reactive? Non-reactive containers will be stainless steel, glass, porcelain, or food grade plastic. DO NOT use any container made of aluminum, copper, or cast iron, as they will react to the salt and ruin the brisket. I find that a good brining bag makes an excellent container.
- 12Place in the refrigerator, and allow it to sit for 5 to 7 days (I recommend 7). Every once in awhile go in and move it around a bit. That way all the sides of the brisket will get full exposure to the brine solution.
- 13Chef’s Note: That’s it… after seven days you will have a “proper” corned beef. What you do with it next, is entirely up to you. You could go for a traditional corned beef and cabbage dinner, you could turn it into yummy pastrami, or you could make some tasty corned beef hash.
I'll be posting recipes for all three in the coming days.