Homemade Corned Beef: My First Attempt- Success? Or Fail?

in #hive-120586last month

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We love corned beef in this household. We could eat it every week here, but reserve it for a special treat every so often. Three months ago, I showed you how I canned pounds upon pounds of store bought corned beef as a shelf stable food when I was able to buy some at great prices around St. Patrick's Day.

I have always wanted to try and make my own brine for making corned beef at home and a couple of months ago I was able to find pink curing salt online; which is the salt used to give corned beef its recognizable pink/red appearance. When we had gotten a 1/4 cow from my son back in June, we had two beef briskets that came in the order. And brisket can be a tough cut of meat. Unless you braise it for hours on end, it will be tough and chewy. It's just not a pleasant cut of beef. So two weeks ago I took one of the brisket and decided to experiment with making the corned beef I've longed to try.


  • 1 gallon water
  • 1-1/2 cups kosher salt
  • 1/2 cup brown sugar
  • 1/3 cup pickling spice
  • 4 cloves of minced garlic
  • 4 teaspoons pink curing salt
  • 3-5 pounds beef brisket

Combine kosher salt, brown sugar, pickling spice, garlic and pink curing salt in an oversized pot and bring to a low rolling bowl; just enough to dissolve the sugar and salt. Then cool down to room temperature. Place the beef brisket in the mixture and, using a plate weigh down the brisket to make sure it is completely submerged under the brine. Leave in the refrigerator for 7-10 days. I left mine in there for 10 days.

Cook corned beef as desired.

I put mine in an Instant pot and set the cooking setting to high pressure for 85 minutes.

The pink curing salt is what gives the brisket this infamous redder than red corned beef look.

We could not get over the flavor of this homemade corned beef. When I told Mr Golden D I was making it, his first question was, "you have to make corned beef? It just doesn't come that way?"

Silly man! I almost said, " no, it comes from the corned cow. Just like chocolate milk comes from brown cows." But, I held my tongue. I lost count of how many times he said, "this is the BEST corned beef I've ever had."

This is definitely going to be a repeat recipe! I'll be taking the other brisket out of the deep freezer in the coming weeks to make another corned beef.

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that's a new recipe to me and looks complex!

We've always corned our own beef but never used the pink salt due to nitrite/nitrates. So it comes out gray, but tastes just the same. :))