Homemade Corned Beef Recipe


Nutrition

Cal/Serving: 661
Daily Value: 33%
Servings: 8

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
Fat51g78%
Saturated20g102%
Trans0g0%
Carbs6g2%
Fiber0g0%
Sugars4g0%
Protein43g86%
Cholesterol216mg72%
Sodium315mg13%
Calcium54mg5%
Magnesium49mg12%
Potassium816mg23%
Iron4mg21%
Zinc10mg67%
Phosphorus414mg59%
Vitamin A0IU0%
Vitamin C1mg1%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg21%
Niacin (B3)10mg50%
Vitamin B61mg55%
Folic Acid (B9)23µg6%
Vitamin B123µg54%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K4µg5%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Patricia Stagich

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

INGREDIENTS

  • 1/4 cup meat cure, such as Tender Quick*
  • 5 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
  • 2 garlic cloves
  • 1 tablespoon pickling spice

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.

Recipe Details

Servings: 8
Total time: 4 hours
Cuisine: Irish

Notes and Substitutions:

* Morton Salt Tender Quick



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