How Cure and Cook Perfect Corned Beef

We are going to make this from scratch by curing the brisket before cooking.

Ingredients

Cure

• 1 tsp black pepper corns
• 1 tsp mustard seeds
• 1 cinnamon stick
• 2 bay leaves
• 8 cloves
• 1 cup table salt
• 1 tbsp pink curing salt
• 1 tsp coriander seeds
• 4 cups water

Cook

• Black Pepper Corns
• 2 bay leaves
• mustard seeds
• Whole Cloves

I can’t stress enough that having all the ingredients laid out before stating makes a huge difference in the time and speed it takes to cook.

• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 cinnamon stick
• 2 bay leaves
• 8 cloves

Grind the ingredients so the flavors can begin to release.

Add the spice mix,

followed by:

• 1 cup table salt
• 1 tbsp pink curing salt
• 1 tsp coriander seeds
• 4 cups water

Push out as much of the air you can before sealing the bag.

Place in a tray and moves the curing liquid around the meat.

Sit the tray in the fridge for at least 5 days.

Try to turn the bag over every day so the beef and get an even about of the cure.

It should be a lot firmer and a darker colour.

Rinse with water from to remove the brine and spices.

Make sure to get off as much as you can otherwise you’ll end up with some extremely salty meat.

• Black Pepper Corns
• 2 bay leaves
• mustard seeds
• Whole Cloves

Carefully lower the meat into the water.

Once boiling turn the heat down to lower and cover with a lid.

Simmer for 3 to 4 hours.

Take out of the water and rest for 10 to 15 minutes.

Making it at home from scratch allows you to could the taste and the amount of salt.

I have to say this is some of the best corned beef I’ve ever had.