Corned beef is a salt-cured beef product that has become a staple in many cultures’ cuisines. While you can easily buy pre-made corned beef at the grocery store, curing it yourself at home allows you to control the ingredients and result in a product vastly superior in flavor and texture.
Curing corned beef is a simple process that only requires a few ingredients and some patience. In this comprehensive guide I’ll walk you through the entire process of curing corned beef from start to finish.
Overview of the Corned Beef Curing Process
The term “corned” refers to the coarse grains of salt historically used to cure meats like beef While we now have more refined salt options available, the name stuck
To make corned beef, a beef brisket is cured in a salt brine solution for 5-7 days. This brining process firms up the meat texture, adds seasoning, and preserves the beef.
After curing, the corned beef is rinsed and then simmered in liquid until fork tender. The result is a beautifully seasoned and tender cured meat perfect for sandwiches, dinner entrees, or hearty appetizers.
Ingredients Needed
Curing corned beef only requires a handful of ingredients:
- Beef brisket (flat cut recommended)
- Water
- Salt (kosher or pickling)
- Sugar (white granulated)
- Curing salt (aka pink salt)
- Spices (pickling spice blend, garlic, bay leaves, etc.)
Let’s take a closer look at each ingredient:
Brisket
Opt for a 3-5 lb beef brisket preferably with the flat cut which will hold its shape better during cooking. Other beef cuts can work but brisket is traditional.
Water
You’ll need enough cold water to submerge the brisket completely. Figure 1 gallon of water per 3-5 lbs of meat. Use cold filtered water if possible.
Salt
Kosher salt or pickling salt are good choices. The salt firms the meat texture while seasoning. Use 1 cup per gallon of water.
Sugar
1/2 cup of white sugar balances the saltiness and adds subtle sweetness.
Curing Salt
Also called pink salt or prague powder, this contains nitrates/nitrites to preserve color and add tangy flavor. Use 2-3 teaspoons per gallon of water.
Spices
Pickling spice blends, garlic, bay leaves, peppercorns, etc add lots of flavor. Use 2-4 tablespoons per gallon of water.
Step-by-Step Instructions
Follow these simple steps for flawless homemade corned beef:
1. Mix the Brine
Combine 1 gallon cold water, salt, sugar, curing salt, and any spices in a pot. Bring to a boil, simmer briefly until salt and sugar dissolve. Remove from heat and add 2 cups cold water to cool the brine quickly.
2. Submerge the Brisket
Place brisket in a nonreactive container like a glass baking dish or food safe bucket. Pour the cooled brine over the brisket. Weigh down with a plate if needed to keep submerged.
3. Cure the Brisket
Cover and refrigerate the brisket in the brine for 5-7 days. Flip the brisket daily. The brine will penetrate the meat, seasoning it and firming up the texture.
4. Rinse the Brisket
After curing, remove the brisket from the brine and rinse it thoroughly under cool water. Pat it dry. At this point it can be refrigerated for up to a week before cooking.
5. Simmer the Brisket
Place the corned beef in a pot and cover with water. Add any seasoning vegetables like onions, garlic, peppers. Simmer covered for 2-4 hours until fork tender.
6. Rest, Slice and Serve
Once cooked, let the corned beef rest 15 minutes before slicing across the grain. Serve warm with side dishes of your choice and enjoy!
Tips for the Best Homemade Corned Beef
Follow these tips for top-notch homemade corned beef:
- Cure for the full 5-7 days for best flavor and texture penetration.
- Keep the brisket fully submerged in the brine during curing.
- Use an equilibrium brine with equal amounts of sugar and salt.
- Add pickling spices, garlic, bay leaves, and chili peppers for extra flavor.
- Rinse well after curing or the end result may be overly salty.
- Slice the cooked corned beef across the grain for most tender bites.
Serving Your Homemade Corned Beef
Homemade corned beef is incredibly versatile. Serve it:
- Hot in corned beef and cabbage or Reuben sandwiches.
- Chilled and sliced thin on a cheese board.
- Diced up in hashes or potatoes for breakfast.
- In tacos or burritos for a fun twist.
- On salads or pizza for an unexpected pop of flavor.
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Steps to Make Corned Beef
- In a gallon of cold water, combine the Kosher salt, Prague powder, and sugar. Stir until dissolved.
- Using a marinade injector, pump about 10 ounces of the brine into the beef brisket. Inject the brine at various locations evenly spaced around the brisket.
- Add the pickling spices, garlic, bay leaves and optional chili peppers to the remaining brine liquid.
- Transfer the brine into a shallow nonreactive (i.e. stainless steel or glass) container and then add the brisket. You can weigh it down with a dish to keep it submerged. Cover with plastic and refrigerate for 5 days.
- Now, its time to cook your corned beef.
Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications.
What You Need
- A five-pound brisket of beef, with fat trimmed to about ¼ inch.
- 1 cup Kosher salt
- 1 teaspoon Prague Powder
- ½ cup sugar
- 3 tablespoons pickling spices
- 4-5 small dried red chili peppers (optional)
- 3 cloves garlic, smashed
- 4 bay leaves
- Marinade injector (optional)
Time Required: 5 Days
How to Cure Your Own Corned Beef
FAQ
How long does corned beef take to cure?
Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally. Cook the corned beef: At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water.
What is the secret to the best corned beef?
- Curing the meat with spices, salt, and curing salt gives it corned beef’s characteristic flavor.
- Cooking at a temperature of about 180°F (82°C) for a long period of time ensures the brisket won’t dry out or get tough.
What do I add to the water when cooking corned beef?
To boil corned beef, put the meat in a large pot and cover it with plenty of water. Add a tablespoon or two of pickling spice as well as a few garlic cloves, a quartered onion, a carrot, and a few stalks of celery if you like. Bring everything to a boil, cover, and reduce the heat to maintain a steady simmer.
Is saltpeter necessary for corned beef?
Ultimately, this age-old method of preserving meat is what gives corned beef and other meat products its complex texture and color. Without the saltpeter or sodium nitrate curing agents, these items just wouldn’t be the same.
How do you cure corned beef?
To cure our beef, whether it is brisket or another cut we use a basic salt brine along with sodium nitrite in the form of Prague Powder #1. The sodium nitrite in this corned beef has a couple of roles. It is not strictly necessary to make corned beef but I prefer mine with this small addition. It is a preservative.
How to make corned beef?
The process of making corned beef is simple, first of all, we have: The beef is soaked in a salt and sugar solution along with some nitrates with spices and flavourings. The meat is left in the brine to cure for a period of 5 – 7 days in the refrigerator. The brine penetrates right through to the centre of the meat, this process is the curing.
How do you cure corned beef brisket?
With your brine ready, it’s time to cure the brisket. This step is vital for achieving that signature corned beef flavor. Submerge the cleaned brisket securely in the brine. Place your container in the refrigerator to keep the meat cool. Turn the meat every few days to ensure that it cures evenly.
How can I add more flavor to corned beef?
To spice up your corned beef, add about 3 tablespoons of the spice mix (reserve the rest for cooking the corned beef after it has cured), along with a half stick of cinnamon, to a gallon of water in a large pot. Also, include kosher salt, pink salt (if using), and brown sugar.
Should you soak corned beef before cooking?
Yes, soaking the cured meat in cold water for 8 hours dramatically improves the final taste of your corned beef by reducing saltiness. After soaking, rinse thoroughly under cold water to remove any remaining spices. Your corned beef is now ready to cook using your preferred method.