How to Make Your Own Corned Beef©

How to Make Your Own Corned Beef©

By Arlene Wright-Correll

Truly Irish, Corned Beef is an Irish delicacy and is one of the most popular foods on St. Patrick’s Day. However, it wasn’t until the Irish came to New York in the 1700’s that they started using corned beef bought from the Jewish butchers instead of bacon.

Making your own corned beef gives one great satisfaction, it is very easy and very healthy for you because you know what is in there.

At Home Farm Herbery we have been corning beef for years and we use our own Epicurean, Gourmet Corned Beef Spices or Seasoning as some of our customers call it.

In our Home Farm Herbery Kitchen we use it for Corned Beef, brisket, pastrami and other meat.  It is easy to use.  Simply add approximately 1 tablespoon foreach pound of meat. 

Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1.  If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. And it adds flavor too. Without it the corned beef will be a dull grey color.

You can make it the slow way like Alton Brown does and here is his recipe. 

Directions:
 
Place 2 quarts of water into a large 6 to 8 quart stockpot along with 1 cup salt, ½ cup brown sugar, and 1 pkg. of Gourmet Corned Beef Spices. 

Cook over high heat until the salt and sugar have dissolved.

Remove from the heat and add 2 lbs of ice. Stir until the ice has melted.

If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.

Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.

Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.

Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water.

Place the brisket into a pot just large enough to hold the meat, add 1 small onion, (chopped) 1 carrot (chopped) and 1 stalk celery (chopped) and cover with water by 1-inch.

Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.

Remove from the pot and thinly slice across the grain.

Or….do it the quicker way using the same ingredients..

Combine corned beef and Gourmet Corned Beef Spices contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface. 

Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.

Remove meat to a cutting board and let rest 10 to 15 minutes.

Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

To make the best Rueben grilled sandwich here are the directions.

Spread non-buttered sides with Thousand Island dressing.

On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese.

Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side.

Or you can make hot or cold corned beef and sauerkraut sandwiches with mustard as your spread of choice.

In the meantime…

May the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery  LLC