Corned Beef
Facts
What’s the difference between Brining, Pickling, Curing and Corning? The short answer is time and concentration. Acid, salt and sugar, are all contributors to seasoning and tenderizing meat. The length of time and the concentration of ingredients determine the ability for the solution to act as a preservative. If you do purchase pre marinated, preserved and cured meats, there are good ones out there, and they are worth finding. If you’re reading this recipe here at Markegard Family Grass-Fed, you have already landed on the best source of nitrate free sausages and other meats and you are in good hands. Creating these solutions for Brining and Corning methods on your own is also creative, fun and healthy. The reason for this is because in an effort to retain certain “preferred” colors and to expedite the process, many will use pink salt, which is a nitrate found to be toxic in large quantities. Truthfully, this is an ingredient in food processing that we do not need.
I recommend using 5# Beef Brisket to complete this Recipe.
Prep Time: 5 minutes (this recipe takes 7 days for the corning process)
Cook Time: 20 minutes (just for the Brine) 5 hours for a 5# Brisket
Ingredients (Pickling Spices):
7 Whole Bay Leaves, Crumbled
1 Tablespoon whole Allspice Berries
1 Tablespoon whole Mustard Seeds
1 Tablespoon whole Coriander Seeds
1 Tablespoon Crushed Red Pepper Flakes
1 Tablespoon whole Black Peppercorns
2 teaspoons whole Cloves
1” Knob Fresh Ginger Root (use 2 teaspoons of ground ginger if you don’t have fresh)
½ Stick Cinnamon
Brine:
1 Gallon Water
1.75 Cups Kosher Salt
½ Cup Brown Sugar
½ Cup Pickling Spices
For Cooking:
Water to cover the Brisket (2-3 Quarts – depending on the size pot used)
2 Yellow Onions, Sliced
1 Quart of Beef Bone Broth if you have it
2 Bay Leaves
10 Cardamom Pods
Method:
Begin by Toasting all of your spices in a pan until they become fragrant.
Crush your spices in a mortar and pestle or with the back of a knife.
Fill a large stock pot with all of the above Brine ingredients and bring it to a boil. As soon as the Brine comes to a boil, dissolving the sugar and salt and allowing the spices and herbs to release their aromatics. Stir well and remove from the heat. Allow to cool to room temperature.
Note – you do not need to use all of the brine in one shot – you only need enough of the solution to cover the proteins you’re brining
Allow proteins to marinade in the brine under refrigeration for up to 7 days.
The meat may want to float – if so, weigh it down with a plate so that it is fully submerged.
Drain your protein and pat dry before cooking. As always, you want your proteins to come to room temperature before you cook them off.
In a heavy bottomed pot, sear the brisket and cover it with the ingredients listed above for cooking. You can add in additional pickling spices if you’d like in this step.
Bring everything to a boil once more and either cook on the stovetop at a simmer or place in the oven at 325 degrees Fahrenheit until the meat is tender. The general rule for slow cooked meats is 45 minutes per pound, so make your calculation based off of the weight you purchased.
Finally, I recommend allowing your brisket to come to room temperature inside of the pot with the liquid, allowing the muscle to relax and retain its hydration.
Always slice meats against the grain to yield the most tender results.
Helpful Tips and Tricks
Have fun with the spices, you can easily switch them up to create your own unique blends.
Toasting your spices is critical and often times over looked! This step releases additional flavor, offering depth to your brine – you only need to toast spices in a saute pan until they become fragrant.
You don’t want to over-cook your brine (this can cause the spices to become bitter) so as soon as it comes to a boil, kick off the heat.
This recipe is most commonly known for the infamous Ruben Sandwich complimented by a great extra sour rye bread, fresh sour kraut and Russian dressing around St. Patty’s Day.
Recipe by Isabelle Jackson Nunes