Corned Beef
Recipe by: Chop Shop Family
Corned beef is a celebrated dish closely associated with St. Patrick's Day, particularly in the United States, where it serves as a cornerstone of holiday feasts. This tradition, stemming from Irish-American culture, represents a culinary adaptation, where corned beef was used as a substitute for the Irish bacon in the classic dish of bacon and cabbage. The dish's deep flavors and tender texture make it an ideal centerpiece for gatherings, symbolizing not only a nod to Irish heritage but also the immigrant experience and the blending of traditions. Substituting brisket with tri-tip or beef tongue for corned beef dishes on St. Patrick's Day can add a twist to the traditional fare, offering a unique and flavorful way to celebrate the holiday while honoring the spirit of culinary innovation and cultural fusion.
Ingredients
5 pounds Beef Brisket or Tri Tip
1 gallon Water
1 ½ cups Kosher Salt
½ cup Brown Sugar
2 tablespoons Pink Curing Salt (NOT himalayan Pink Salt)
3 tablespoons Pickling Spices (you can buy a pre-mixed pickling spice or make your own with mustard seeds, black peppercorns, coriander seeds, red pepper flakes, allspice berries, cloves, and bay leaves)
5 cloves, crushed Garlic
Ice (to cool the brine quickly)
Instructions
Brining the Beef:
**Make the Brine**: In a large pot, combine ½ gallon of water, kosher salt, brown sugar, pink curing salt, 3 tablespoons of pickling spices, and crushed garlic. Bring to a simmer, stirring until the salts and sugar are dissolved. Remove from heat.
**Cool the Brine**: Add 3 pounds of ice to the mixture to cool it down quickly. Ensure the brine is at room temperature or colder before proceeding.
**Brine the Beef**: Place the brisket in a large, deep container that is non-reactive (plastic, glass, or stainless steel). Pour the cooled brine over the brisket, ensuring it is completely submerged. You can use a plate or a heavy bowl to keep the brisket submerged.
**Cure the Beef**: Refrigerate the brisket in the brine for 5 to 7 days. Check daily to ensure the beef remains submerged, and stir the brine around a bit if possible.
Cooking the Corned Beef:
**Prepare for Cooking**: After the curing process, remove the brisket from the brine and rinse it thoroughly under cool water to remove any residual salt.
**Cook the Beef**: Place the rinsed brisket into a large pot and cover it with fresh water. Add an additional 2 tablespoons of pickling spices. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook for about 2.5 to 3 hours, or until the beef is tender. The cooking time may vary depending on the size and thickness of the brisket.
**Serving**: Once cooked, remove the beef from the pot, and let it rest for 10-15 minutes before slicing. Slice against the grain for the most tender eating experience.
Enjoy your homemade Corned Beef with your favorite sides, such as cabbage, carrots, and potatoes, or use it to make sandwiches. Making Corned Beef is a rewarding process that yields delicious results far superior to most store-bought options.