Diy Corned Beef Recipe

Name: Diy Corned Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BRINE:; 4 quarts Cold Water; 3/4 cups Table Salt, Not Kosher Salt; 1/2 cups Brown Sugar; 2 teaspoons Pink Preserving Salt #1 (see Note Below); 4 Bay Leaves; 3 cloves Garlic, Peeled; 1 Tablespoon Black Peppercorns; 1 Tablespoon Coriander Seeds; 5 whole Allspice Berries; FOR THE CORNED BEEF (on The Day Of Cooking):; 4 pounds Flat Cut Beef Brisket, Fat Trimmed To 1/4-inch; 2 quarts Cold Water; 2 Bay Leaves; 3 cloves Garlic, Peeled; 1 Tablespoon Black Peppercorns; 1 head Cabbage, Cut Into Wedges; 1-1/2 pound Carrots, Peeled And Cut Into 2-inch Lengths; 1-1/2 pound Small Red New Potatoes (or Larger Cut Into 2-inch Pieces)

Servings: persons

FOR THE BRINE:
4 quarts Cold Water
3/4 cups Table Salt, Not Kosher Salt
1/2 cups Brown Sugar
2 teaspoons Pink Preserving Salt #1 (see Note Below)
4 Bay Leaves
3 cloves Garlic, Peeled
1 Tablespoon Black Peppercorns
1 Tablespoon Coriander Seeds
5 whole Allspice Berries
FOR THE CORNED BEEF (on The Day Of Cooking):
4 pounds Flat Cut Beef Brisket, Fat Trimmed To 1/4-inch
2 quarts Cold Water
2 Bay Leaves
3 cloves Garlic, Peeled
1 Tablespoon Black Peppercorns
1 head Cabbage, Cut Into Wedges
1-1/2 pound Carrots, Peeled And Cut Into 2-inch Lengths
1-1/2 pound Small Red New Potatoes (or Larger Cut Into 2-inch Pieces)

1
To brine the brisket (6-8 days before cooking):
2
In a 12-quart or larger non-reactive container (glass, ceramic, plastic, or stainless steel), add water. Whisk in table salt, brown sugar, and curing salt until dissolved. Add bay leaves, whole garlic cloves, black peppercorns, coriander seeds, and allspice berries.
3
Place trimmed beef brisket into brine, cover, and refrigerate for a minimum of 6 days and a maximum of 8 days (brisket should stay completely submerged-use a dinner plate to weigh it down if necessary).
4
To cook the corned beef:
5
Remove brisket from brine and discard brine. Preheat oven to 250u00b0F. In an 8-quart or larger stockpot over medium-high heat, combine cold water, bay leaves, whole garlic cloves, black peppercorns, and the brined brisket until it reaches the boiling point. Turn off heat, cover, and place in preheated oven for 3 hours.
6
Remove stockpot from oven and return to stovetop. Transfer corned beef to a platter and drizzle some of the cooking liquid over to keep it from drying out. Add cabbage, carrots, and potatoes to the stockpot and bring to a simmer for 15-30 minutes or until the potatoes are tender (remove the cabbage after 10 minutes). Slice beef across the grain and serve with the cooked vegetables.
7
Note: Pink curing should not be confused with pickling salt, pink himalayan salt, or pink Peruvian salt (look for Instacure #1 or Prague powder #1). It should contain a mixture of sodium chloride and sodium nitrite. The difference between curing salt #1 and #2? Basically, curing salt #1 is used to preserve things that will be cooked, such as corned beef, sausage, bacon, etc. Curing salt #2 is used to preserve things that will be air dried, such as salami, pepperoni, jerky, etc.
8
Recipe adapted from America's Test Kitchen.

1277

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BRINE:, 4 quarts Cold Water, 3/4 cups Table Salt, Not Kosher Salt, 1/2 cups Brown Sugar, and more.

Yes, Diy Corned Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Diy Corned Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions