How Do They Make Corned Beef? A Step-By-Step Guide

Corned beef is a salt-cured beef product that has been around for centuries The term “corned” refers to the coarse, granular salts used to cure the beef While you can buy pre-made corned beef at the grocery store, making it yourself at home results in a more flavorful, high-quality product. Here is a step-by-step guide to making corned beef from scratch.

Selecting the Right Cut of Beef

The first step is selecting the right cut of beef to make corned beef The most common and best cuts are

• Brisket (flat cut): This leaner cut of brisket makes for easy slicing. It’s the most commonly used cut for corned beef.

• Brisket (point cut): The point cut has more fat marbling which makes it more tender. However, it can fall apart more easily when sliced.

• Rump/round: Lean like the flat brisket but not as commonly used. Can be tougher.

• Silverside: Also lean but not as flavorful.

For best results, choose a fresh brisket flat cut if you can find it. Opt for a large 3-5 pound piece.

Making the Curring Brine

The curing brine is what gives corned beef its signature flavor. It’s easy to make your own brine at home with just a few ingredients:

• Water – Cover the brisket completely. Use around 4 cups of water per pound of meat.

• Salt – Kosher or pickling salt. Use about 1/2 cup per pound of meat. Helps cure the beef.

• Sugar – 1/4 cup per pound of meat. Balances out saltiness.

• Spices – Pickling spices like mustard seeds, peppercorns, cloves, allspice berries etc.

• Curing salt – Gives corned beef its pink color. Use 2 teaspoons per pound of meat.

Combine the brine ingredients together in a pot and bring to a boil until the salt and sugar dissolve. Let cool completely before using.

Curing the Beef

Place the brisket in a container and cover completely with the cooled brine mixture. Seal and refrigerate for 5-10 days, flipping occasionally. The longer it cures, the more flavorful it will be.

Once cured, rinse off the brisket and it’s ready for cooking. The brined beef is now considered corned beef.

Cooking the Corned Beef

There are several methods for cooking your homemade corned beef:

• Stovetop: Simmer in a Dutch oven or stock pot with some broth or water for 2-4 hours until fork tender.

• Oven: Braise covered in the oven at 300°F for 3-4 hours.

• Crockpot: Cook on low setting for 8-10 hours.

• Pressure cooker: Pressure cook for 45-90 minutes depending on size.

For maximum flavor, cook with pickling spices and aromatics like onions, garlic, and bay leaves. Cook any vegetables like cabbage, potatoes, and carrots for the last 30 minutes.

Once cooked, let rest 15 minutes before slicing across the grain into 1/4 inch slices. Now you can enjoy your homemade corned beef!

Tips for Making Great Corned Beef

• Use fresh, high-quality beef – avoid pre-packaged corned beef.

• Make sure the meat is completely submerged in the brine.

• Cure for 7-10 days for best flavor.

• Use pickling spices you enjoy – customize to your taste.

• Simmer gently – don’t boil aggressively or meat can get tough.

• Cook to an internal temp of 190-210°F for tender beef.

• Let rest before slicing across the grain.

• Store leftovers in broth or au jus to keep moist.

• Add to soups, hash, sandwiches and more for versatile meals.

Making your own corned beef at home gives you control over the quality and flavor. With a few simple ingredients and steps, you can make delicious old-fashioned corned beef with amazing homemade flavor.

Frequently Asked Questions

What is corned beef exactly?

Corned beef is a salt-cured cut of beef, usually brisket. It gets its name from the “corns” or large grains of salt used to cure the meat. The curing process gives it a distinctive pink color and flavor.

What’s the difference between corned beef and pastrami?

Pastrami starts out cured and brined as corned beef. It is then smoked and steamed for a deeper flavor. Both are made from brisket but pastrami has an added smokey, peppery taste.

What meat is best for corned beef?

Brisket is considered the best cut for corned beef. The flat cut of brisket is leaner and makes nice slices. The point cut has more fat for tenderness but can fall apart. Other cuts like round, rump or silverside can also be used.

Why cure the beef instead of just cooking it?

The curing process tenderizes the meat while adding a depth of flavor you can’t get from just cooking alone. It gives corned beef its signature salty, tangy taste and rosy pink color that people love.

Do you have to boil corned beef?

No, boiling is not necessary. Gentle simmering or low oven braising are best to keep the meat tender. Boiling can make the meat tough and dry. Cook until fork tender, not falling apart.

With this guide, you should have all the information you need to make your own delicious corned beef at home. Get ready to enjoy quality old-fashioned flavor!