With just a hint of Irish in my blood, I am happy to jump on the bandwagon to enjoy the Irish-American tradition of Corned Beef & Cabbage. While the shelves are packed with all sorts of brined brisket wrapped in plastic and waiting for attention these days, why would one even bother brining their own?

First, always first, it honestly tastes better.

Compared to the pre-made varieties, 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 literally means grain. While the process helped to expand the self-life of beef, it also served to make it quite delicious, too. 

Second, it is a simple ‘from scratch’ item to make. 

Home cooking is something that is often categorized as a leisure activity in our quick/fast food world. So, if you are wanting to try to make something more ‘from scratch’ it doesn’t get much easier than tossing this meat in salt and turning it every so often.

Now, why celery juice? 

Here is the deal, call me a lazy cook, busy mom or someone who has just lived in several places where not every random ingredient under the sun is easy to come by and rarely do I want to wait for an ingredient to be shipped. When brining meat or making bacon, curing pink salt is often a required ingredient. It is basically sodium nitrates. In my own personal research, I have yet to find any real health reasons to go out of my way to consume nitrate-free meats, since we consume most of our nitrates in our vegetables anyways. But, I love the idea of just blending up my own nitrate concoction with a few stalks from my farmer or grocery. So, save the time looking for pink curing salt and grab your blender instead!

In the end, the only real tricky part about Corned Beef is starting it. It takes 6-10 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.

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
2 stalks celery, roughly chopped
2 cups water, or more as needed

Pat the beef dry and pull out a ceramic crock or dish with a lid for brining it. 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.

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