Brining & Cooking a NY Style Corned Beef

3 Apr

I decided to embark on a journey and make my own corned beef from scratch. And man, was it worth it. I semi-followed a bunch of recipes and below is my version.

About 3 kilos of beef brisket or navel (#3 cut of meat – ask the butcher to remove all of the fat)
2 liter of  water (enough to cover submerge the meat and then some)
8 ounces kosher salt, by weight
Pickling spices (recipe below)
4 cloves garlic (whole, smashed or pressed)
1 large food grade container to fit the meat and the water (cannot be metal, aluminum, garbage bag or cast iron)

To prepare: 

Step 1. Boil at least 1/2 liter of water

Step 2: Pour hot water into (cleaned) food container

Step 3: Measure the salt using a scale.

Step 4: Pour the salt into the water, stir

Step 5: Pour the pickling spices into the water

Step 6: Pour in the remaining COLD water

Step 7: Wait until the water is room temperature

Step 8: Submerge the meat and hold it there until it gets heavier and stays below the water line. You can place a plate on top of the meat to keep it submerged.

Step 9: Place in the fridge for 5 days

To cook:

Step 1: Spill out the liquid and rinse the meat

Step 2: Fill up a large enough pot and submerge the meat in clean water. On a low simmer, boil it for one hour

Step 3: Remove from stove top and pour out the water.

Step 4. Fill up the pot and meat with clean water

Step 5. Put the pot back on the stove top and cover, let it simmer for 3 hours.

Step 6: Pout our the water, let the meat rest in a clean container

Step 7: Refrigerate whole  or serve

Step 8: Cut AGAINST the grain. Pay attention to the grain.

Homemade Pickling Spices:

1/2 cup of mixed peppercorns (red/green/black)

6 Bay leaves

6-10 cardamon   pods

1 tablespoon of all spice berries

1 tablespoon of ground ginger

1 tablespoon of sweet paprika

3 whole cinnamon sticks

I hope y’all enjoy it!


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