Thursday, March 7, 2013

Making our own Corned Beef -- Nitrate Free



If you think you cannot easily make your own corned beef, think again.  We like to make this for St. Patrick's Day boiled dinner.  It is easy, tasty, and we like knowing what is in our food.  We may use a brisket for this or a bottom round, or any other braising cut.  

Make enough for sandwiches later in the week.  This is delicious on a dark bread with "Real Pickles" fermented sauerkraut (even if you don't think you will like this, you should try it anyways -- you probably will like it) with Robinson's Farm Swiss Cheese.

If you make two corned beef roasts, you can boil one for dinner and then smoke the other for homemade pastrami sandwiches! 

Ingredients:

  • 1  – 5lb brisket or bottom round
  • 8 – Cups of de-chlorinated water*
  • 1 – Cup kosher salt
  • 1/2 – Cup brown sugar
  • 1  – Cinnamon stick
  • 1  – Tsp Mustard seeds
  • 1 – Tsp Black peppercorns
  • 8 – Whole cloves
  • 8 – Whole allspice berries
  • 12 – Whole juniper berries
  • 2 – Bay leaves
  • 1/2 – Tsp ground ginger (use fresh if possible)

·         Combine all the ingredients (except the beef) in a non-reactive pot and bring to a boil. Let it cook for a few minutes, then turn off the heat and let it cool to room temperature, then refrigerate it to chill it completely.
·         Place beef in a large pot. Add the chilled brine along with all the spices.
·         Refrigerate the beef for at least 5 to 10 days, turning it over daily to make sure it brines evenly. A smaller piece of brisket will be done in 5 days; a thick piece might require up to 8 days.
*(to de-chlorinate, just let your water sit for a while.  Chlorine will leave naturally)

No comments:

Post a Comment