Simple Scratch Corned Beef

Opting to craft your own corned beef provides control over ingredients often found in store-bought versions, such as sugar and pink-curing salts.

Many homemade recipes incorporate these elements for the traditional pink hue, but it’s worth noting that these salts contain nitrites, potentially linked to cell damage, and food dyes associated with various health concerns.

Creating your corned beef from scratch allows you the choice to exclude these additives without compromising flavor or texture. This recipe demonstrates that omitting sugar and pink salts does not sacrifice the authentic taste and quality of the final product.

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

1. Mix together all the spices.
2. Toast the spices in a pan over medium heat. Take off the heat once fragrant. It is easy to burn spices.
3. 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.
4. 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.
5. 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.
6. Move the covered brine to the fridge and store for about 5-7 days.
7. When it’s time to cook your brisket, remove from the brine and rinse.
8. 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.
9. When serving, cut the brisket against the grain of the meat.