Homemade Corned Beef

Patricia Stagich

Ingredients

  • 1/4 Cup  meat cure, such as Tender Quick*
  • cloves garlic, minced
  • 2 Tablespoons  brown sugar
  • 1 Tablespoon  minced ginger
  • 5 Teaspoons  pickling spices, finely ground
  • 4 Pounds  beef brisket, fat trimmed
  • 3 Cups  beef broth
  • garlic cloves
  • 1 Tablespoon  pickling spice

By doing a little planning and choosing your own piece of choice brisket, you can enjoy corned beef like never before.

Directions

Combine meat cure, garlic, brown sugar, and ginger in a small bowl. Prick the brisket thoroughly on both sides with a fork, then place in a 9-by-13-inch glass baking dish and vigorously rub with curing mixture.

Cover the dish with plastic wrap and weigh the meat down with something heavy (like cans of tomatoes). Cure brisket in the refrigerator for 72 hours, flipping halfway through.

 

When ready to braise, rinse the cure from the corned beef under cool running water. Add the beef broth, garlic, and pickling spices in a large pot. Add the corned beef to the braising liquid and bring to a boil over high heat. Cover and transfer to a 300-degree oven.

 

Braise until fork-tender, turning halfway through, about 3-½ to 4 hours depending on the size of the meat. Once braised, let the beef rest in the braising liquid partially covered about 1 hour.

 

Remove to a cutting board and thinly slice against the grain. The braising liquid is almost like a gravy. I strain it and use it to reheat the brisket.

Nutrition

Calories per serving:

661 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

33%

Servings:

8
  • Fat 405g 624%
  • Carbs 44g 15%
  • Saturated 164g 818%
  • Fiber 1g 2%
  • Trans 0g
  • Sugars 31g
  • Protein 346g 691%
  • Cholesterol 1,728mg 576%
  • Sodium 2,518mg 105%
  • Calcium 433mg 43%
  • Magnesium 395mg 99%
  • Potassium 6,526mg 186%
  • Iron 30mg 169%
  • Zinc 80mg 534%
  • Phosphorus 3,310mg 473%
  • Vitamin A 4IU 0%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 2mg 105%
  • Riboflavin (B2) 3mg 176%
  • Niacin (B3) 80mg 402%
  • Vitamin B6 9mg 448%
  • Folic Acid (B9) 180µg 45%
  • Vitamin B12 26µg 431%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 40%
  • Vitamin K 32µg 41%
  • Fatty acids, total monounsaturated 174g
  • Fatty acids, total polyunsaturated 16g
See detailed nutritional info Have a question about nutritional data? Let us know.

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