This recipe will set you up at the Corned Beef Hero, just in time for St Paddy’s day or anytime you have a craving for corned beef.
- 2 tbsp. red pepper flakes
- 1 tbsp. whole brown mustard seeds
- 1 tbsp. whole yellow mustard seeds
- 1 tbsp. whole allspice berries
- 1 tbsp. dill seeds
- 1 tbsp. whole cloves
- 1 tbsp. whole black peppercorns
- 1 tbsp. coriander seeds
- 9 whole cardamom pods
- 2 large star anise pods
- 1 tsp. whole juniper berries
- 1 tsp. mace blades
- 2 tsp. dried ginger (I use whole dried ginger and roughly grind)
- 1 stick cinnamon, crushed
- 8 large bay leaves, crumbled
- 1 gal ice cold water, divided
- 1¾ cup pickling salt (change quantity to 2 cups if using Kosher salt)
- 5 tsp. pink curing salt
- 3 tbsp. pickling spices
- 1 tsp. red pepper flakes
- ½ cup brown sugar
- 1 8 to 10 lb. beef brisket, the leanest available, not trimmed
- 1 tbsp. pickling spices
- 1 tsp. red pepper flakes
- 2– to 3-gallon size Ziploc freezer baggies
- Lightly toast everything (excluding the ginger, cinnamon & bay leaves) in a skillet over medium high to high heat in a skillet until the mixture becomes fragrant and the mustard seeds start to pop; only 3 minutes or so. Toasting adds a depth to the flavor, but is not necessary.
- Place spices in a mortar, let cool then roughly crush with pestle.
- Transfer to a bowl and add the ginger, cinnamon and bay leaves
- Combine ½ gallon of water and everything else in a large pot.
- Cover and bring to a boil for about 2 minutes, stirring occasionally to dissolve all the salts.
- Remove from heat and let cool for about 15 minutes.
- Add the second ½ gallon of cold water, then refrigerate until chilled (below 50 degrees is fine). I like to just add just ice instead of the cold water in order to chill it quickly and skip the refrigeration part.
- Cut meat into large pieces and place in bags.
- Pierce the brisket all over with a fork
- Fill bags with the brine.
- Squeeze out all of the air out of the bags, then seal.
- Store the bags inside the refrigerator for 5 to 7 days.
- Rinse the meat well under cold running water, discard the brine.
- Place brisket in a slow cooker and cover with 1 inch of water. If cooking on a stovetop, cover, bring pot to a boil, then reduce to simmer and cook for about 4 hours or until tender.
- Add 1 tbsp. pickling spice and 1 tsp. red pepper flakes.
- Cover and cook on low for 8 hours or until tender.
- Remove from slow cooker.
- Scrape off and discard the fat.
- Thinly slice against the grain for serving.
- Fill you belly with meaty deliciousness!
The corned beef keeps well in the refrigerator for about 2 weeks and in the freezer for 2 to 3 months — but I’ll bet you eat it all in a couple days!