Corned Beef and Cabbage
Homemade Corned Beef Recipe

Homemade Corned Beef Recipe
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Pickling Spices
  1. 1 tablespoon whole allspice
  2. 1 tablespoon whole mustard seeds
  3. 1 tablespoon coriander seeds
  4. 1 tablespoon red pepper flakes
  5. 1 tablespoon whole cloves
  6. 1 tablespoon whole black peppercorns
  7. 8 whole cardamom pods
  8. 6 large bay leaves, crumbled
  9. 2 teaspoons ground ginger
  10. 1/2 stick cinnamon
  1. 1 gallon water
  2. 2 cups kosher salt
  3. 5 teaspoons pink curing salt
  4. 3 tablespoons pickling spices
  5. 1/2 cup brown sugar
Brisket Cook
  1. 1 4-to-5 pound beef brisket
  2. 1 tablespoon pickling spices
Pickling Spices
  1. Using store-purchased pickling spices is just great. However, if you like making your own this is for you. To do so toast the allspice, mustard, coriander, red pepper flakes, cloves, peppercorns and cardamom pods in a medium saute pan on a med-high heat until it just becomes fragrant and you should just start to hear the mustard seeds pop.
  2. Remove the mixture from the heat and place into a small bowl. It's best if you use a mortar and pestle to crush the mixture as it wont pulverize the spices.
  3. Once slightly crushed add this to a small bowl and mix to combine the crumbled bay leaves and the ground ginger.
The Brine
  1. Add 3 tablespoons of the spice mix and the stick of cinnamon to a gallon of water to a large stock pot. Add the kosher, pink salt and the brown sugar. Bring this to a boil and then remove from the heat and allow to cool completely. Then place in the refrigerator to chill.
  2. Place the brisket in a large food save container that will allow the brisket to lay flat. Cover with the brine. The brine should just cover the meat. Weigh the brisket down with a plate or two to keep it submerged.
  3. Place in the refrigerator and and allow to chill for at least 5, but no longer than 7 days.
  4. Every day flip the brisket over to allow all sides to be brine equally.
  5. Remove the brisket from the brine and rinse off with cold water.
  1. Place the brisket in your pressure cooker and cover by one inch with liquid (generally water) and add a tablespoon of the pickling spices.
  2. Pressure cook the brisket for 1 hour on high. Use the immediate release method.
  3. Remove the meat to a cutting board.
  4. Cut the brisket against the grain, this will ensure any remaining muscle fibers are shorter and easier to cut and easier to eat.
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