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Corned Beef from Scratch

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Ingredients
  

  • Corned Beef
  • 1 8 lb beef brisket with fat cap left in tact at least 5 pounds
  • 2 quarts cold fresh water
  • 1/2 C kosher salt
  • 1 C brown sugar
  • 1 1/2 tsp pink curing salt ***
  • 1 cinnamon stick broken into pieces
  • 1 tbsp mustard seed
  • 1 tbsp black pepper corns cracked
  • 1 tbsp juniper berries
  • 5-6 whole cloves
  • 1 tbsp corriander
  • 1 tsp allspice berries
  • 1 inch fresh ginger peeled and left whole
  • 3 crushed bay leaves
  • 4-5 whole garlic cloves
  • 2 quarts ice
  • *** make sure you use 1 level teaspoon of pink curing salt per each 5 lbs of meat to ensure food safety. No more and no less. This ingredient can be found at a spice shop or online. Research on it's use is highly recommended.
  • for cooking the corned beef
  • 4-5 garlic cloves
  • 1 large onion quartered
  • 1 quart of cold fresh water
  • Reuben Sandwiches
  • butter
  • rye bread sliced
  • cooked corned beef
  • fresh sauerkraut
  • thousand Island dressing
  • Swiss cheese slices

Instructions
 

  • Corned Beef
  • In a large stock pot, combine the cold water with the salts, brown sugar and the rest of the seasonings.
  • Bring to a boil over high heat.
  • Remove from heat and stir in the ice.
  • Allow the mixture to cool to 40 degrees F.
  • Use a skewer to poke holes through both sides of the brisket all over.
  • Place the brisket in, fat side up.
  • Place a bowl or plate over the brisket to weight it down.
  • Cover and refrigerate for 10 to 14 days
  • Remove the brisket from the brine and rinse with cold water.
  • Preheat oven to 350 degrees F.
  • Place the brisket in a large casserole dish and cover with 1 quart of cold, fresh water.
  • Add 4-5 fresh garlic cloves and the quartered onion.
  • Cover with foil tightly and bake in the oven for 4 hours.
  • Remove from oven and allow the meat to rest, covered for 45 minutes.
  • Slice against the grain to serve.
  • Reuben Sandwiches
  • Heat a skillet over med/high
  • Melt a half tbsp butter for each sandwich.
  • Toast the rye bread slices in the butter and set aside.
  • Place some of the meat on one side of the hot skillet and break up with a spatula.
  • Heat some of the sauerkraut on the other side of the skillet.
  • Place the hot sauerkraut on top of the meat.
  • Spoon some thousand island dressing over the sauerkraut and top with a slice of Swiss cheese.
  • Place the hot mixture on the toasted rye bread slices and serve.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com