Recipe: Yummy Homemade Corned Beef

Homemade Corned Beef. Find Deals on Cornned Beef in Seafood on Amazon. Corned beef is typically made from brisket, and there are two cuts of brisket: the flat and the point. The point is more marbled with fat; it's often used in barbecue and tends to fall apart.

Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Bring to a boil, then remove from heat and let cool to room temperature. Corned beef has been a staple of old-school diner menus and Irish-American diets for decades. (Just like many of these classic Irish recipes.) You might find it mingling with sauerkraut in a tasty Reuben sandwich or next to potatoes at a St. You can cook Homemade Corned Beef using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Homemade Corned Beef

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

Well, after testing a few different ways to cook corned beef at home, it turns out that low and slow is the way to go. When you make it right, corned beef has a lot of flavor and has an amazing melt in your mouth texture that you can't recreate with other methods. I also like to go the extra mile and make a mustard glaze. Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich.

Homemade Corned Beef instructions

1. 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..
2. 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..
3. 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..
4. Allow the meat to cool in it's liquid so some of the juice is reabsorbed..
5. Use your corned beef as you will. I like using it in red flannel hash or a grilled rueben sandwich..

This year I was determined to make a homemade corned beef recipe. I ordered my pink salt (more on the corned beef seasoning recipe later) online because it's damn near impossible to find at normal stores and I made it happen. As expected, making corned beef isn't actually that hard make. Corned beef is simply beef soaked for about a week in a curing solution. The next step is cooking it.