Corned Beef (From Scratch!)

Disclaimer #1: Okay, I know it’s already March 3rd…I’m really pressing you on the timeline, but if you need the ingredients quick, Amazon Prime it. All of these spices and the Pink Curing Salt can be found on Amazon! I know, I know, not great…but blame the military. They called us and said “you are moving in 2 weeks!” so my plan of getting this done in February went out the window.

Disclaimer #2: Yes there are spices and ingredients you probably won’t have. But I encourage you to buy them and then look for more ways to use those spices! Also you might not have the 2 gallon ziploc bags, but go buy some for this!!

Disclaimer #3: You will need FIVE DAYS.

Let’s get started!!

Ingredients:

• Brisket 3lbs ***see note
• 1 inch of Ginger peeled and sliced
• 1 Cinnamon Stick
• 1/2 TBS Cardamom Pods
• 3 TBS Peppercorns
• 1 TBS Juniper Berries
• 1 TBS Allspice
• 2 TBS Coriander Seeds
• 2 TBS Mustard Seeds
• 1 tsp Whole Cloves
• 8 Bay Leaves
• 1 Gallon of Water
• 1/4 Cup Brown Sugar
• 1 1/4 Kosher Salt
• 2 1/2 tsp Pink Curing Salt

***You can use a larger brisket, just increase the recipe accordingly. I couldn’t find a brisket under 12lbs, so I got mine and cut it into chunks and frozen a couple other reasonably sized briskets. I’ll probably pull one out for Passover and make even more corned beef with the rest!

Instructions:

• Add all of your spices to a pan over medium heat and toast until they become very fragrant. Once fragrant place into a mortar and pestle and smash. You don’t have a mortar and pestle? Got it. Pour them into a ziploc bag and smash with a pan!
• Scoop about 1/2 cup of the spices and add them to a TWO gallon ziploc. If you don’t get the ziplocs, place all of this in a pot and weigh the brisket down with a bowl or plate.
• Add in the salts, sugar, ginger, and water. Mix.
• Store the leftover spices to use later.
• Place your brisket in the brine and seal it. I recommend placing that into a pot or large Tupperware so if there are any leaks you don’t have to clean your whole fridge.
• Let that brine for 5/6 days!

Time to cook!

• Bring a large pot of water to a boil and throw in your remaining spice mix.
• Add the brisket and cook for about 45 minutes per pound, or until the internal temp is 190°.
• Take it out, cover it with foil, and let it rest for about 15-20 minutes.
• Slice it AGAINST THE GRAIN and serve!

Check out THIS post for the sides I serve on St. Patrick’s Day, potatoes, cabbage, and carrots!