Homemade Corned Beef
Ingredients
Curing the Beef
-
2–3
pound
beef brisket
-
3
leaves
bay leaves
-
1
stick
cinnamon
-
2
tablespoon
mustard seeds
-
2
tablespoon
whole coriander seeds
-
4
cloves
whole cloves
-
½–1
teaspoon
red pepper flakes
-
1
tablespoon
whole black peppercorn
-
1
tablespoon
whole cardamom pods
-
⅔
cup
sea or mineral salt
-
¼
cup
cane sugar
-
2
cup
celery juice
-
2
cup
sauerkraut brine or whey
-
¼
cup
beet juice or beetroot powder (optional)
-
5
cloves
garlic
Cooking the Corned Beef
-
3
cup
water
-
1
onion
onion
-
2
cloves
garlic
-
2
stalks
celery
-
1
carrot
carrot
Instructions
- Rinse and pat dry the brisket.
- Mix the spices and salt together, then massage the mixture into the meat.
- Roll the brisket and tie it securely.
- Place the rolled brisket in a container and pour the brine, celery juice, and beet juice over it, ensuring it's fully submerged.
- Seal the container and refrigerate for 5-10 days.
- After curing, rinse the brisket and prepare the vegetables.
- Place the vegetables in a slow cooker, add the brisket on top, and pour in the water.
- Cook on high for 4-5 hours until the meat is tender.
Nutrition Facts (estimated)
Servings
8
Calories
235
Total fat
9.3g
Total carbohydrates
12.9g
Total protein
25.2g
Sodium
966.5mg
Cholesterol
70.3mg
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