Best 7 Homemade Corned Beef Recipes

HOMEMADE CORNED BEEF

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

HOMEMADE CORNED BEEF WITH VEGETABLES

Steps:

• Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
• Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
• Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
• Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
• Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
• Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

HOMEMADE CORNED BEEF

Steps:

• Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
• Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
• To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
• Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.

HOMEMADE IRISH CORNED BEEF AND VEGETABLES

Steps:

• For brine:
• Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
• Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
• For corned beef and vegetables:
• Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
• Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
• Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
• Do Ahead
• Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

HOMEMADE CORNED BEEF - DRY BRINE

Steps:

• Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.
• Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.
• The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.
• Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.
• Please note that once the meat has been de-salted it is just as perishable as fresh beef.

CORNED BEEF WITH HOMEMADE GLAZE

Steps:

• Place sliced onion in large slow cooker, adding 1 cup of water.
• Sprinkle lemon pepper liberally over corned beef and place on top of onion.
• Cover and cook on low for 7-9 hours.
• Remove corned beef from slow cooker and place in ovenproof pan.
• Preheat oven to 375 degrees.
• Prepare glaze by combining all ingredients and spoon over corned beef.
• Bake for 30 minutes and baste occasionally with glaze.

HOMEMADE IRISH CORNED BEEF & RUSSIAN DRESSING TO MAKE REUBEN SANDWICHES

Steps:

• 1. BRINE/ Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in *Insta Cure No. 1. Can get this at meat packing houses or places on line that handle it, such as Sausage Maker. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
• 2. Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days.
• 3. Remove brisket from brine. Rinse with cold running water. DO AHEAD Can be made 2 days ahead.If you do, wrap corned beef in plastic, cover with foil, and refrigerate until ready to cook.
• 4. COOKING CORNED BEEF : Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2-4 hours. You can also do this in the oven.
• 5. Remove from pot. Allow to cool, wrap in plastic & place in fridge overnight.
• 6. Next day, slice.
• 7. RUSSIAN DRESSING: Make it.
• 8. REUBEN SANDWICHES: Warm the corn beef. Put Russian dressing on 2 slices of bread. Put corned beef, sauerkraut,& swiss cheese on 1 slice of the bread. Place other slice of bread on top. Put butter on grill & lay the sandwich on. Place a heavy cast iron skillet on it to weigh it down. Turn over & do other side. Cut on an angle.