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 51g 78%
  • Carbs 6g 2%
  • Saturated 20g 102%
  • Fiber 0g 0%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 22g
  • Polyunsaturated 2g
  • Protein 43g 86%
  • Cholesterol 216mg 72%
  • Sodium 315mg 13%
  • Calcium 54mg 5%
  • Magnesium 49mg 12%
  • Potassium 816mg 23%
  • Iron 4mg 21%
  • Zinc 10mg 67%
  • Phosphorus 414mg 59%
  • Vitamin A 0µg 0%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 10mg 50%
  • Vitamin B6 1mg 56%
  • Folic Acid (B9) 23µg 6%
  • Vitamin B12 3µg 54%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 4µg 5%
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