Homemade Corned Beef
I love corned beef and making your own can be a little expensive if you are using brisket. I discovered chuck roast or even rump roast makes a delicious, mouth watering corned beef.
- 3 pounds brisket or chuck roast or rump roast
- Brine :
- 1 gallon spring water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup pickling spice
- 1 tablespoon pink curing salt
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.
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.
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.
Allow the meat to cool in it’s liquid so some of the juice is reabsorbed.
Use your corned beef as you will. I like using it in red flannel hash or a grilled rueben sandwich.
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