Homemade Corned Beef. Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. You know how BBQ masters have their own favorite homemade dry rubs? FULL RECIPE BELOW With a little advanced planning and a couple of ingredients, this famous Irish fare can be easily made at home.

Homemade corned beef is crazy easy to make. It's essentially brisket that's given a makeover by letting it linger in an easy brine with spices and then slowly braised until falling apart tender. Home made corned beef is not only fun, it also puts the prepared corned beef at your local Your first question has to be "Why bother?" And the answer is simple: Homemade corned beef is better. You can have Homemade Corned Beef using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Homemade Corned Beef

It's 3 pounds of brisket or chuck roast or rump roast.
Prepare of -------------------.
It's of Brine :.
It's 1 gallon of spring water.
Prepare 1 cup of kosher salt.
You need 1/2 cup of brown sugar.
It's 1/4 cup of pickling spice.
It's 1 tablespoon of pink curing salt.

Homemade Corned Beef using brisket that is brined with spices for a couple of days then cooked until tender,, succulent and flavorful. Now that it's March, the warmer weather has me thinking about traditional foods for the season. Making corned beef at home is rather simple. Drop it in the brine, then throw it in the crockpot - that's all there is to it!

Homemade Corned Beef step by step

Combine all of the brine ingredients in a large pot and bring to a boil, occasionally stirring to incorporate the salt and sugar. Remove from heat and let cool to room temperature..
Place the meat in plastic container and add the brine making sure that the meat is completly submerged. Use an injector to inject the meat with the brine to achieve a even and complete cure. Place in the refrigerator and allow to cure for 5 to 7 days. Check at least once a day to turn and make sure the meat is still completly submerged..
Place the corned beef in a pressure cooker on top of a small rack to keep the meat from touching the bottom. Add 2 cups of the brine and cook on high for 50 minutes. Allow the pressure to naturally release..
Allow the meat to cool in it's liquid so some of the juice is reabsorbed..
Use your corned beef as you will. I like using it in red flannel hash or a grilled rueben sandwich..

Nowadays, I make homemade corned beef from scratch to avoid the nitrates and junk in the store-bought versions, and it's unbelievably easy. To make sure that the very tender corned beef won't crumble when sliced, cool completely first. Any cut of beef can be "corned." (See my pastrami short ribs.) But the best cuts are the tougher The recipe for corned beef and cabbage, the dish featured above, is here. Home » Recipes » Homemade Corned Beef with Low Carb Mustard Sauce. Corned beef is the perfect example of turning a cheap cut of beef into a delicious and hearty meal.