"Corned Beef. Most of us only think of corned beef once a year when we celebrate St. Patrick’s Day, but in Today’s Home Kitchen we think of corned beef, and pastrami, year-round. This recipe is easy to make, but the most important ingredient is simply time."
Corned Beef at Home
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- Recipe Card
Prep time: 15mins
Cook time: 4hrs
Serves or Makes: 8 sandwiches
Recipe Card
ingredients
- 6 pound beef brisket
- 6 cups water
- 2 12-ounce bottle artisanal ale
- 1 1/4 cups Kosher salt
- 1 cup dark brown sugar
- 1 tablespoon Insta-Cure pink salt
- 1/4 cup mixed pickling spices
- 3 dried red chiles
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon crushed juniper berries
- 2 12-ounce bottle artisnal ale for braising
- 1 tablespoon black peppercorns
- 1 medium yellow onion, chopped
- 1 carrot, chopped
- 4 cloves garlic crushed
- water
Method
Step 1
rining and Corning the Beef- Pour the water and ale in a large, deep container. Add the Kosher salt, brown sugar, pink salt, pickling spices, dried chiles, bay leaves, black peppercorns and juniper berries. Stir to combine all the brine ingredients. Place the beef in the brine and cover. Place the beef in the fridge and let it cure for 10 days, turning it over every couple of days.
Step 2
Braising the Corned Beef- Heat the oven to 300. Remove the corned beef from the brine, and discard the brine. In a heavy Dutch oven, pour in the ale, peppercorns, onion, carrot and garlic. Put the corned beef in the pot and add enough cold water to come up about 4" of liquid and 1" from the top of the beef. Cover the Dutch oven and slowly braise in the oven, about 4 hours.
Step 3
Gently remove the corned beef from the Dutch oven and let it cool on a carving board for 15 minutes. Cut the corned beef across the grain and serve. You can substitute eye of round or tri-tip for the beef brisket. Just choose one with a good layer of top fat.