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1
Mix everything but the steaks and the pickling spices in a medium-size bowl.
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Mix well, so there arent any clumps of any single ingredient left.
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It should be grainy and a bit lumpy, since the powders will coat the bits of garlic (and ginger, if you grated it fresh).
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This mix will magically turn plain ol meat into corned beef.
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Rub the curing mix all over the steaks.
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Give em a good thorough massage with the stuff, and try to coat every nook and cranny with it.
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Place in a sealed container (either a tight-sealing dish or bowl, or a 1 gallon Ziploc bagthe less airspace, the better), and place in the refrigerator for 24 hours.
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After 24 hours, take steaks out of your container and rework them (thats what Ive heard it calledbasically, you give the steaks another massage to work the now-soggy curing mix into the surface better).
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Then put them back in the container, and leave them in the fridge for another 48 hours.
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After the 72 total hours is up, take them out and put them in either a pressure cooker, crock pot, or big stovetop pot (see cooking times below) just covered with water, with your tablespoon of pickling spices.
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Cooking times: Cook for 45 minutes in a pressure cooker.
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Boil gently for 3 hours on the stovetop.
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Cook in the crock pot for 8-10 hours on low heat.
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When its all done, youll have to remove the meat from the pot with a big spoon or a strainer, because it will be falling-apart tender, and totally irresistible.
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Although the recipe says this will serve 6, when I cook it I never invite more than three people over, because we somehow eat it all ourselves.
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Note: Store-bought corned beef briskets are wet-cured, and if thats what youre used to (or home-made wet-cure for that matter), dry cure corned beef will have a stronger flavor.
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To make the finished dish a bit milder and less salty, you can rinse the steaks off before putting them in the pot to cook.
