All I need for fall is this spiced, fall-apart, homemade corned beef brisket!
When my twin sister and I were little our mom made us corned beef for St. Patrick's day and we decided that it was our favorite food. Whenever someone would ask us what our favorite food was, we would both yell "CORN BEEF!"
No one has asked me about my favorite food in a while, but especially since switching to carnivore and learning how to make my own homemade corned beef, I might saw the same thing (although I know now that it's called "cornED beef").
I’m required to get a flu shot for my job in the military and Safeway gives you a coupon for 10% off one purchase when you get it at their pharmacy. So, I used my 10% off coupon to buy this 16+ pound brisket and a large chuck roast.
Regardless of your thoughts on vaccines, whether they’re worth the risks or effective, the preservatives in them alone are putting some extra, temporary burden on your immune system. I’d like to think I’m negating the negative side affects of my flu shot and sticking it to the conventional medical establishment by using my vaccine coupon to buy 21 pounds of red meat.
The brisket was the only size they had available, but I took this to mean it was time to figure out how to make a killer, homemade corned beef!
Ingredients
- 5 lbs of beef brisket
- 1 1/4 cup sea salt
- 1 tablespoon whole allspice berries
- 1 tablespoon whole mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red pepper flakes
- 1 tablespoon whole black peppercorns
- 1 tablespoon ground bay leaves or 6 whole bay leaves
- 9 cardamom pods
- 2 teaspoons whole cloves
- 2 teaspoons ground ginger or about 1 inch sliced fresh ginger
- 1 small cinnamon stick
Instructions
- Mix together all the spices.
- Toast the spices in a pan over medium heat. Take off the heat once fragrant. It is easy to burn spices.
- Lightly crush the toasted spices with a mortal and pestle if you have one. If not, move the spices to a separate bowl and use a spoon or some other utensil to crush. Keep the cinnamon stick whole.
- Make the brine for your brisket in a large bowl or pot, which can be placed in your fridge and covered for several days. Reserve about two tablespoons of your spice mix for cooking the brisket later. Add the rest of the spices including the cinnamon stick, about a gallon of water, and salt to the pot and stir to combine.
- Place your brisket in the brine, ensuring it is covered by the water. If it floats, use a plate or other kitchen item to weigh it down.
- Move the covered brine to the fridge and store for about 5-7 days.
- When it's time to cook your brisket, remove from the brine and rinse.
- Place in a large cooking pot and cover the brisket with at least an inch of water. Add the remaining two tablespoons of spices and bring to a boil, then reduce to a simmer and cook for 3-4 hours.
- When serving, cut the brisket against the grain of the meat.
Why make your own corned beef? Store bought corned beef briskets include sugar and most homemade recipes call for it too. Additionally, the distinctive pink color of traditional corned beef comes from the pink curing salts. These salts include nitrites, which are thought to cause cell damage, and include food dyes, which have been linked to various health conditions. Most recipes still call for the pink curing salts to obtain the traditional color, but making your own gives you the option of leaving them out. Nothing is lost in the flavor or texture by skipping the sugar or pink salts in this recipe!
This recipe turns out wonderfully tender and flavorful. I've eaten it hot and cold. Enjoy!