How To Make Your Own Corned Beef

By Stephen Block

 

Ingredients:

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter ( also called Prague powder or sodium nitrite or Pink salt)
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed

Bring the water to a simmer and add the salt, brown sugar, the Prauge Powder and make sure it is disolved.

Add the spices, garlic and let steep till it cools.

Add the Marinade to the Beef and let it sit in the fridge for 10 days.

One option is to add some slices of fresh ginger.

Here is an option that I do is to put the meat in a heavy duty freezer storage bag and keep it in a plastic container, in case of a leak.

Zip the bag tight and keep it in the fridge now for 10 days.

The meat doesn't look bright red on the outside after it has marinated

After it's cooked it looks just like the reddish corned beef you get from your grocer.

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Last updated March 16, 2009

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