MrsDangermouse
Guru
Making your own corned beef requires patience.....but its totally worth it!
To make your own corned beef you'll need:
1. The meat:
- beef - approx 2kg of brisket. If its rolled when you buy it you'll need to either unroll it or at least loosen it off a bit so that the brine can get to the middle
2. Make a pickling spice (which you'll use later in steps 3 & 5):
- 20g corriander seeds
- 20g mustard seeds
- 20g peppercorns
- 12g chili flakes
- 14g allspice berries
- 8g ground mace
- 2 small cinnamon sticks
- 6g whole cloves
- 8g ground ginger
In a dry frying pan, toast the corriander, mustard seeds and peppercorns, then lightly crush them in a pestle and mortar and add the rest of the ingredients.
Store in an airtight jar.
3. Make the brine:
- 450g salt
- 100g sugar
- 3 cloves garlic (crushed)
- 25g prague powder #1 (sodium nitrite)
- 20g pickling spice
Add the brine ingredients to four litres of water and bring to a simmer, stirring so that the sugar and salt totally dissolve.
Let the brine cool completely.
4. Brine the meat
Put the meat in a container which will fit in your fridge, pour over the cool brine making sure the meat is completely covered. If needed, use a plate to weight the meat down to keep it fully submerged in the brine.
Refrigerate for at least 5 days, turning the beef over every couple of days.
5. Cook the meat
Remove the meat from the brine and rinse under cold running water.
Put the meat in your cooking pan, cover with fresh water and add another 20g of the pickling spice and then cook according to your preferred method:
- The original recipe calls for simmering the meat gently on the hob for 3 hours.
- I used my pressure cooker, so I reduced the amount of water by half cooked it for about 70 mins (electric pressure cooker, a stovetop one would be quicker as they generally reach a higher pressure)
- You could probably also braise it in the oven, but I don't have any timings for that as I haven't tried that way.
Original recipe from here:http://www.them-apples.co.uk/2014/05/how-to-make-corned-beef/
To make your own corned beef you'll need:
1. The meat:
- beef - approx 2kg of brisket. If its rolled when you buy it you'll need to either unroll it or at least loosen it off a bit so that the brine can get to the middle
2. Make a pickling spice (which you'll use later in steps 3 & 5):
- 20g corriander seeds
- 20g mustard seeds
- 20g peppercorns
- 12g chili flakes
- 14g allspice berries
- 8g ground mace
- 2 small cinnamon sticks
- 6g whole cloves
- 8g ground ginger
In a dry frying pan, toast the corriander, mustard seeds and peppercorns, then lightly crush them in a pestle and mortar and add the rest of the ingredients.
Store in an airtight jar.
3. Make the brine:
- 450g salt
- 100g sugar
- 3 cloves garlic (crushed)
- 25g prague powder #1 (sodium nitrite)
- 20g pickling spice
Add the brine ingredients to four litres of water and bring to a simmer, stirring so that the sugar and salt totally dissolve.
Let the brine cool completely.
4. Brine the meat
Put the meat in a container which will fit in your fridge, pour over the cool brine making sure the meat is completely covered. If needed, use a plate to weight the meat down to keep it fully submerged in the brine.
Refrigerate for at least 5 days, turning the beef over every couple of days.
5. Cook the meat
Remove the meat from the brine and rinse under cold running water.
Put the meat in your cooking pan, cover with fresh water and add another 20g of the pickling spice and then cook according to your preferred method:
- The original recipe calls for simmering the meat gently on the hob for 3 hours.
- I used my pressure cooker, so I reduced the amount of water by half cooked it for about 70 mins (electric pressure cooker, a stovetop one would be quicker as they generally reach a higher pressure)
- You could probably also braise it in the oven, but I don't have any timings for that as I haven't tried that way.
Original recipe from here:http://www.them-apples.co.uk/2014/05/how-to-make-corned-beef/
