HOMEMADE CORNED BEEF - DRY BRINE
Adapted from Julia Child. I've been reading that many cooks have abandoned the dry brine method for a wet brine method. I have been using this recipe for several years and it always comes out delicious. Just be aware that the meat will be brown, not that reddish purple color sold in stores. Their color is from sodium nitrate which is not used here.
Provided by threeovens
Categories Meat
Time 10m
Yield 1 corned beef, 36 serving(s)
Number Of Ingredients 8
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.
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Abdulbasid Farah
[email protected]Reminds me of the corned beef my grandmother used to make. The dry brine really does make a difference. The meat was so tender and flavorful. I will definitely be making this again.
Reabetswedonald Nkadimeng
[email protected]I make this corned beef every year for our tailgate parties and it's always a crowd-pleaser. The meat is always tender and juicy, and the spices are perfect. I highly recommend this recipe for any corned beef lover.
Nasirimtiaz Nasir
[email protected]This was my first time making corned beef and it turned out great! I was worried it would be too difficult, but the recipe was easy to follow and the results were amazing. Thanks for sharing!
Yaytin Trestonp
[email protected]I'm always looking for ways to make my meals healthier, so I used low-sodium beef broth and reduced the amount of salt in the spice rub. The corned beef still had plenty of flavor and it was much better for my blood pressure.
Tanisha
[email protected]I love spicy food, so I added a few extra teaspoons of chili powder and paprika to the spice rub. The corned beef had a nice kick to it without being overpowering. Yum!
Loraine Attard
[email protected]As a busy mom, I appreciate recipes that are easy to follow and don't take a lot of time. This dry-brined corned beef is perfect for that. I threw it in the fridge in the morning and it was ready to cook by dinnertime. And the results were delicious!
Jason Casarez
[email protected]I've made corned beef before, but this dry brine method is next level. The meat was so tender and flavorful, it practically melted in my mouth. Highly recommend this recipe for a special occasion dinner.
Mahinislam Rony
[email protected]Followed the recipe to a T and the corned beef turned out perfect. The meat was juicy and flavorful, and the spices were well-balanced. Highly recommend giving this recipe a try.
HaydenFideler
[email protected]Wow, this corned beef was a hit at our St. Patrick's Day celebration. The dry brine really made a difference in the flavor and tenderness of the meat. Will definitely make this again!