Corned Beef — FarmPal

Pickling recipe yielding 5 lbs corned beef. Stores for Raw in brine: 10 days. Cooked: 5 days refrigerated.

Method
pickling
Yield
5 lbs corned beef
Storage
Raw in brine: 10 days. Cooked: 5 days refrigerated
Difficulty
intermediate

Ingredients

  • •5 lbs beef brisket
  • •1 gallon water
  • •1.5 cups kosher salt
  • •1/2 cup brown sugar
  • •1 oz pink curing salt (Prague powder #1)
  • •3 tablespoons pickling spice
  • •4 cloves garlic, minced
  • •2 bay leaves

Instructions

  1. 1Combine water, salts, sugar, and spices in large pot
  2. 2Bring to boil, stir until dissolved, cool completely
  3. 3Place brisket in large container or brining bag
  4. 4Pour cooled brine over meat, weight to keep submerged
  5. 5Refrigerate 5-7 days, turning daily
  6. 6Remove from brine, rinse thoroughly
  7. 7To cook: cover with fresh water, add pickling spices
  8. 8Simmer 3-4 hours until fork tender
  9. 9Slice against the grain