Compared to the packaged varieties seen this time of year, home cured Corned Beef is deeply spiced and flavorful. Pickling beef is a practice that was employed regularly until refrigeration was possible. Actually the word corn refers to the ‘corns’ of salt. A term that essentially means grain. While the process helped to expand the self-life of beef, it also served to make it quite delicious as well. Today, corned beef is found at some deli’s, but as St. Patrick’s Day approaches it starts to take its place in the meat department as well.
The only real tricky part about Corned Beef is timing. It takes 7-10 days to properly brine, so if you plan to make your own in time for St. Patty’s, get started today or as soon as possible. We often hear concerns about nitrates in our meat, especially with items such as a bacon. For Corned Beef, pink salt or saltpeter is the common nitrate used in recipes and it serves to keep the meat rosy pink inside. If you intend to slow roast or use a crock pot to cook it, the shade of meat matters less as it will cook through. Therefore, instead of using pink salt I opted to use the nitrates that naturally occur in celery. If you are concerned about the beef turning grey without the pink salt, it sounds like you can find it at pharmacies and you only need a couple tablespoons mixed in with the salt.
Corned Beef
3-4 pounds brisket (or a similar cut near the shoulder)
1 cup kosher salt
1/2 cup pickling spice
1/4 cup brown sugar
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2 stalks celery, roughly chopped
2 cups water, or more as needed
Pat the beef dry and prepare a ceramic crock for brining it or dish with a lid. Alternatively, use a large ziploc bag and place in a baking dish or similar for the curing process.
Combine the kosher salt, pickling spice (breaking up any large pieces) and brown sugar. Rub into the beef until it is thickly coated with the salt mixture. Place in the container where you plan to brine it.
Place the celery stalks in a blender. Cover with the water and blend until liquid smooth, some chunks or threads are not a big deal.
Pour over the beef. Add more water until your beef is submerged in liquid. Cover with a lid or seal the bag.
Place in the fridge. If it is in a plastic bag, simply flipped it over about 2-3 times per day. If you are lucky enough to have a better container for curing it, place a weight on the meat, such as a ceramic plate and cover. You will still want to check it periodically to make sure it remains covered with liquid.
After 6-10 days, strain the brining liquid off. Rinse well to remove any excess salt. At this point, it is ready to cook as you might the packaged varieties from the store. We toss ours in a crockpot for about 7 hours until it was falling apart and satisfyingly salty.