From Brisket to Ballymaloe Making Your Own Corned Beef

From Brisket To Ballymaloe Making Your Own Corne

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:04 Hrs

Servings:8-10 servings

Ingredients:

• 1 gallon (3.8 Liters) Water, cold
• 1 cup (200g) Kosher Salt
• ½ cup (100g) Brown Sugar, packed
• ¼ cup (50g) Pink Curing Salt (Prague Powder #1)
• 2 tablespoons (15g) Pickling Spice
• 1 tablespoon (6g) Black Peppercorns, crushed
• 2 teaspoons (4g) Mustard Seeds
• 2 teaspoons (4g) Coriander Seeds
• 1 teaspoon (2g) Whole Allspice Berries
• 4 Bay Leaves, crushed
• 4 cloves Garlic, minced
• 1 teaspoon grated orange zest
• 4-5 pound (1.8-2.3 kg) Beef Brisket, point cut preferred
• 1 large Onion, quartered (optional)
• 4 Carrots, peeled and chopped (optional)
• 4 Celery stalks, chopped (optional)

Instructions:

• In a large pot, combine all brine ingredients. Bring to a boil over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely to room temperature. Then chill in the refrigerator.
• Place the brisket in the non-reactive container. Pour the chilled brine over the brisket, ensuring it is completely submerged. If necessary, use a weight to keep it submerged.
• Cover the container and refrigerate for 7-10 days, turning the brisket every other day to ensure even curing.
• After curing, remove the brisket from the brine and rinse thoroughly under cold water. Discard the brine.
• Place the rinsed brisket in a large pot or Dutch oven. Cover with fresh water. Add onion, carrots, and celery (optional). Bring to a boil, then reduce heat to a simmer.
• Simmer for 3-4 hours, or until the brisket is fork-tender. The internal temperature should reach around 203°F (95°C).
• Remove the corned beef from the pot and let it rest for at least 30 minutes before slicing against the grain.

Nutrition Facts

Calories:400-500

Fat:25-35g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:Irish

Recipe Introduction

Quick Hook

Ever wondered how to turn brisket into something truly spectacular? Honestly, this corned beef recipe is a total game-changer. Forget bland, shop-bought stuff.

Get ready for salty, spiced flavour that'll knock your socks off!

Brief Overview

Corned beef is a classic. It's thought its origins lie in salting and preserving techniques used for centuries. This is proper comfort food.

This recipe is a medium level of difficulty, mostly hands-off. Curing takes 7-10 days . It yields about 8-10 servings. Perfect for a proper St.

Patrick's Day celebration.

Main Benefits

This homemade corned beef is packed with flavour. It’s lower in additives than store-bought versions. It is delicious served with cabbage and potatoes.

Or go wild with a Reuben. It’s perfect for a family dinner or a St Patrick's Day feast. This recipe uses my secret blend of pickling spice.

Okay, let's get cracking! Based on that lovely description, here's a list of 10 to help that brisket recipe shine, drawing inspiration from the text and thinking like we're crafting the perfect search query:

• corned beef recipe
• brisket corned beef
• homemade corned beef
• St Patrick's Day recipe
• curing brisket
• pickling spice recipe
• corned beef brine
• how to cure meat at home
• best corned beef recipe
• authentic corned beef

Turning Brisket into Corned Beef

This isn't your average recipe. This is my attempt to make real corned beef recipe . Honestly, the shop-bought stuff just doesn't cut it.

The secret is in the brine and patience. You need to let it cure properly.

Think of it this way. Your transforming tough brisket into something incredible. It's more than just a St Patrick's Day recipe , it's a labour of love.

Plus, you know exactly what goes into it. No nasty additives here! Just pure, flavourful goodness.

What You'll Need: The Shopping List

Time to talk ingredients! You'll need a 4-5 pound (1.8-2.3 kg) beef brisket. Point cut is preferred if you can get it.

Also, make sure you have kosher salt and pink curing salt ( essential !).

Now comes the good bit, the pickling spice recipe ! Feel free to use a pre-made blend, or make your own.

I’ve put my recipe below. The key is getting the balance right. Don't forget the garlic and orange zest. They add a lovely aroma!

Ingredients & Equipment

Okay, let's get cracking! You wanna know how to turn brisket into amazing corned beef, right? Forget the shop bought stuff! This recipe is easier than you think.

Let's dive into what you'll need.

Main Ingredients for Your homemade corned beef

First, the star of the show:

• 4-5 pound (1.8-2.3 kg) Beef Brisket . I like point cut, but flat works too.

Then, the brine. This is where the magic happens.

• 1 gallon (3.8 Liters) Water , cold.
• 1 cup (200g) Kosher Salt . Honestly, don't use iodized!
• ½ cup (100g) Brown Sugar .
• ¼ cup (50g) Pink Curing Salt . This is vital! Don't skip it for safety.
• 2 tablespoons (15g) Pickling Spice . You can buy it or make your own.
• 1 tablespoon (6g) Black Peppercorns , crushed.
• 2 teaspoons (4g) Mustard Seeds .
• 2 teaspoons (4g) Coriander Seeds .
• 1 teaspoon (2g) Whole Allspice Berries .
• 4 Bay Leaves , crushed.
• 4 cloves Garlic , minced.
• 1 teaspoon grated orange zest.

If you want, you can make your own pickling spice.

• 1 tablespoon Black Peppercorns
• 1 tablespoon Coriander Seeds
• 1 teaspoon Mustard Seeds
• 1 teaspoon Allspice Berries
• ½ teaspoon Red Pepper Flakes
• 2 Bay Leaves, crumbled
• ½ teaspoon ground ginger

To cook, you might want:

• 1 large Onion , quartered
• 4 Carrots , peeled and chopped
• 4 Celery stalks , chopped

Seasoning Notes: The Heart of Your brisket corned beef

Essential Spice Combinations: The pickling spice is key. It's that authentic corned beef flavour. The peppercorns and coriander give it a kick.

Flavor Enhancers and Aromatics: The garlic and orange zest? Honestly, they elevate the brine. Don't skip 'em! It's a great St Patrick's Day recipe

Quick Substitution Options: No pickling spice? Use a mix of peppercorns, coriander, mustard seed, and bay leaves. Brown sugar? Maple syrup works.

Equipment Needed: Simple, Really!

• A large non-reactive container. Glass or plastic works.
• A weight to keep the brisket submerged. A plate and jar filled with water are perfect.
• A large pot or Dutch oven. For cooking, obvs.
• An instant-read thermometer. For checking the temperature.

I used a stainless steel pot my grandma gave me. Honestly? How to cure meat at home is less scary than it sounds. Enjoy your corned beef recipe !

From Brisket to Ballymaloe: Your Corned Beef Adventure

Okay, let's get cracking! Ever wondered how to turn brisket into that tender, flavorful corned beef everyone raves about? Honestly, it's way easier than you think.

Forget the shop-bought stuff, we're making homemade corned beef ! I'm talking proper, authentic flavour, just like a St Patrick's Day recipe should be.

I remember the first time I tried this, I thought, "Oh my gosh, why haven't I been doing this all my life?"

Prep Steps: Getting Your Ducks in a Row

First things first, let's get organized. The essential mise en place here is having all your brine ingredients measured and ready to go.

This saves a ton of time. Make sure your brisket is thawed.

Safety first! Always use food-safe containers and remember to wash your hands thoroughly after handling raw meat.

Step-by-Step: Making the Magic Happen

1. Brine Time: In a large pot, mix all the brine ingredients: 1 gallon of cold water, 1 cup of kosher salt, ½ cup of brown sugar, ¼ cup of pink curing salt, 2 tablespoons of pickling spice, 1 tablespoon of crushed black peppercorns, 2 teaspoons of mustard seeds, 2 teaspoons of coriander seeds, 1 teaspoon of allspice berries, 4 crushed bay leaves, 4 minced garlic cloves and 1 teaspoon of grated orange zest. Bring it to a boil and then cool.
2. Brisket Bath: Submerge that 4-5 pound brisket completely in the brine, using a weight (like a plate and jar of water) to keep it down.
3. Curing Chamber: Pop it in the fridge for 7-10 days , flipping the brisket every other day. This is curing brisket .
4. Rinse & Repeat: After curing, give the brisket a good rinse under cold water. Sayonara to the brine!
5. Simmer Down: Put the brisket in a big pot. Cover with fresh water, plus onion, carrots, and celery if you like. Simmer for 3- 4 hours until it's fork-tender and reads around 203° F ( 95° C) .
6. Rest Up: Let it rest for at least 30 mins before slicing.

Pro Tips: Level Up Your Corned Beef

• Don't skimp on the pink curing salt! It's essential. You can find it online or at a local butcher.
• Slice against the grain! This is a game-changer for tenderness. Trust me.
• Make-ahead? Absolutely! Cook the corned beef a day or two in advance and store it in the fridge. It actually tastes better the next day.

Honestly, how to cure meat at home might sound intimidating, but it’s genuinely straightforward. Based on that lovely description, here's a list of to help that brisket corned beef recipe shine.

You'll be curing like a pro in no time! I hope this recipe will elevate your cooking game this year.

Recipe Notes for Brisket Bliss

Okay, let's get cracking! You've put in the time and effort to how to turn brisket into amazing corned beef.

Now what? Let's talk about the finishing touches. This isn't just about cooking; it's about creating an experience. Honestly, nothing beats homemade corned beef .

Serving It Up Right

Plating and presentation? Think rustic. A wooden board piled high with sliced corned beef, maybe some colourful veggies. Honestly? Simple is best here.

It's about the flavour, not fancy stuff. Want to kick things up a notch? Pair it with a good Irish stout, like Guinness.

The bitterness cuts through the richness. Or keep it simple with some soda bread. A dash of horseradish sauce adds a real kick!

Storage Savvy

Leftovers? If you're lucky enough to have any, here's the drill. Fridge-wise, keep your cooked corned beef in an airtight container. It'll be good for about 3-4 days.

Freezing is an option too! Wrap it well in cling film and then foil. It can last up to 2-3 months. I honestly think freshly cooked is best, but sometimes needs must.

For reheating, steaming is your best bet. Keeps it moist! Or, you can gently warm it in a pan with a little broth.

Variations on a Theme

Fancy a little tweak? Based on that lovely description , how about a spicier corned beef ? Throw in some chopped chillies into the brine.

The result can be magnificent. Or, if you're watching your salt intake, try reducing the salt in the brine slightly.

I've done this, and while it affects the flavour profile, it still tastes amazing.

You can also swap out the water for dark beer (like stout) for a delicious flavor alternative.

Nutrition Nuggets

Let's talk numbers. We're looking at roughly 400-500 calories per serving. You're getting a good whack of protein. But keep in mind the sodium content can be high!

The health benefits? Well, protein is essential for building and repairing tissues. And let's be honest. Authentic corned beef is good for the soul, right?

Don't be shy, give it a go. With a little patience, you'll be whipping up corned beef recipe better than anything you can buy in a shop.

And trust me, you'll feel amazing when you do! Don't be afraid to share this St Patrick's Day recipe too!