Home-Cured Corned Beef

Plan ahead for the best tasting corned beef. Takes about a week and doesn’t stay pink (no nitrates!) but you won’t care when you taste it.

1 beef brisket

2 quarts water

1 cup kosher salt

1/2 cup white vinegar

4 bay leaves, crumbled

1 tsp peppercorns

1 TB mustard seeds

1/2 tsp ground coriander

1/2 tsp red pepper flakes

5 cloves garlic, coarsley chopped

Combine all the brine ingredients and stir to dissolve the salt. Place brisket in an extra large ziploc bag inside a pan large enough to hold it. Pour brine over the meat and seal the bag. Refrigerate for 6 or 7 days, turning daily. Can be cured for up to two weeks before cooking.

To cook, remove brisket from bag and discard brine. Place in a large pot and cover with cold water. Bring to boil and reduce heat to maintain a gentle simmer for 4 - 5 hours or until fork tender.

© Kelly's Cookbook 2017