Greetings! Since St. Patricks day is just a couple days away and because I love Corned Beef, I decided to share with you how to actually do this yourself. It is amazingly simple and incredibly delicious. Once you try this yourself, you wont like the stuff at the deli counter or the stuff that comes pre-corned. So give this a try. It will take 7 to 10 days before you can prepare it, but the wait is well worth it, I promise! Here is what you will need to make Corned Beef:
1 brisket of beef
2 quarts Water
1 cup Kosher Salt (only use kosher)
½ cup Brown Sugar
2 Tablespoons Saltpetre
Spices:
½ teaspoon ground ginger
12 Juniper Berries
8 Allspice Berries
8 Whole Cloves
1 teaspoon Whole Peppercorns
1 Cinnamon stick
1 Teaspoon Mustard Seed
2 Bay Leaves
Place water, salt, brown sugar and salt petre in large pot and Bring to a boil. Once mixture boils, remove from heat and add in spices. Stir well to combine. Smell and fall in love. Place 2 pounds (about what will fill an 8 cup measure loosely) in brine mixture, stir and allow to melt. Place pot in a sink full of cold water and allow to cool completely, about 10 minutes. Place brisket in large zip top bag and pour brine over top. Seal bag and place in a container large enough to accommodate the brisket and that will fit in your fridge. Keep refrigerated for 7 to 10 days. Every 2 days return to flip the bag over so that you will have even brine distribution.
Next week I will show you how I cook this for a traditional corned beef and cabbage dinner. I hope you try this and I hope you enjoy it. So until next time, See Ya!
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