We get a whole steer every fall from the in-laws; grass-fed registered Hereford that my FIL has been meticulously breeding and raising for over 60 years. Sometimes I corn the briskets, other times round, rumps, sirloin tips, heart, it doesn't really matter; corned beef is corned beef. This year is chuck roast, just what was at the front of the freezer.

I usually dry cure most things, but a brine bath is easy, too, so that's what I did today. My brine recipe is a marriage of several different ratios; Pop's Brine, Ruhlman's, and a few others; all of which have a weakness here or there, so I developed this. One gallon of brine is usually enough to cover 12#-15# of meat, if it's nested right.


ONE GALLON CURING BRINE

4 quarts water - divided
1.25 cups Mortons Kosher Salt*
1.5 cups brown sugar, packed
4 Tbsp pickling spice
6-8 cloves garlic, chopped
3 level Tbsp Cure #1 / Prague Powder**
Lots of ice cubes or patience

*Do NOT substitute table salt or other Kosher salt, they weigh DRASTICALLY different and will screw up your salinity

**Do NOT substitute Cure #2, Tender Quick, or "Pink Salt", they're not interchangeable, and you could end up sick


Warm 2 quarts of water just enough to fully dissolve the salt and sugar, stirring. Add in the pickling spice and garlic, and stir. Allow to rest for a bit to bloom the flavors of the pickling spice and garlic.

Dump a few trays of ice in to drop the temperature. Alternately, put the mix in the frig for a few hours. Add the other 2 quarts of COLD water, so now you're at the full gallon (or just over with the ice). You don't want to put your meat into hot water.

Add the 3 Tbsp of Cure #1, and stir until fully dissolved. Place your meat in tupperware or other non-metallic container, fairly well nested, and pour the brine over. Make sure there's enough room in the container to allow plenty of brine in there with the meat, or else it won't cure.

Put the lid on the container, and place in the frig.
Depending on the thickness of the meat, it'll need to cure for 7-10 days, rotating it every day or so, so it cures evenly on all sides. Some folks weigh their meat down with stoneware plates, etc. to keep it submerged, but if you rotate it every day, I've found you don't really need to.

That's it! When you're done, cook it like you do any store bought corned beef, but enjoy it more because it probably tastes better, is healthier, and you did it yourself!



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And it's READY!!!

This message has been edited. Last edited by: Outnumbered,

Niiiiiiiiiiice!!!!!

A buddy of mine smokes his corned beef. I don't know the ingredients of his recipe, but it's outstanding!

Great recipe, will definetly try this next.

I’ve been making corned beef a few years now as first step to pastrami. So much better than the store bought crap. All it takes is a good coating of spice and a few hours on the BGE or smoker. Yum!

What cut of meat do you suggest, prefer?

7Bone Chuck Roast, NICE!

had no idea anyone still cut those, you never see them around here any longer,

quote:

Originally posted by Tailhook 84:
A buddy of mine smokes his corned beef. I don't know the ingredients of his recipe, but it's outstanding!

that's how you make pastrami. rub it with lots of black pepper and coriander.

I did it about 5 years ago and it came out great.

Just a minor quibble, which I see a lot around this time of year; it's Saint Paddy, not Saint Patty.

I'll have to try this later - too late for me to start it for this year. I've already bought a couple that are already brined, and will need to soak them tonight to remove some of the excess salt. Tomorrow night - they go into the sous vide cooker for 48 hours.

I baked rye bread yesterday so I could make myself some Reubens.

Update in original post, Reubens tomorrow!

The prrof is in the pics. You did a fantastic job, I can almost taste it.

quote:

Originally posted by Shaql:
What cut of meat do you suggest, prefer?

I don't think there's a huge difference when it's corned, honestly, so whatever you have readily available. Rump or round work equally well for people who like it lean. A full packer brisket has both lean on the flat for those who prefer it, and fatty on the point for those who prefer that, so it's a nice all-arounder.

Most incredible image. I may have to roll into an Irish tavern up the street for a plate of their special. Although it'll be fattier meat.

BEAUTIFUL ! Dammit now I want a Corned beef sandwich.

quote:

Just a minor quibble, which I see a lot around this time of year; it's Saint Paddy, not Saint Patty.

I'm as Irish as the next guy, and probably moreso. And don't think it really makes a difference. One is derived from Patrick, the other from Padraig... so technically either is correct.

WHY DO AMERICANS EAT CORNED BEEF ON ST. PATRICK’S DAY?

https://dailycaller.com/2019/0...FLfq4B86f-AioMq9q6Y4