How to corn your own beef
When whipping up a delicious corned beef recipe most opt to buy the beef already cured or corned, but did you know you can just as easily corn your own?
While it may sound intimidating, the process is quite simple and some swear the end result is far superior to store-bought. Follow the steps below for the perfect corned beef that is just asking to be cooked.
- 1.5kg of beef brisket or beef silverside
*You can buy pre-made spice packs
- 1 tbsp mustard seeds, ground allspice, coriander seeds, chilli flakes and peppercorns
- 2 tbsp whole cloves
- 2 tsp ground ginger
- 5 tsp pink curing salt (this is made using sodium nitrate and turns the meat the reddish-pink colour it is known for)
- 9 whole cardamom pods
- 6 large crumbled bay leaves
- ½ stick of cinnamon
- 3.8 litres of water, filtered if possible
- 1 cup of kosher salt
- 5 tbsp pickling spices
- ½ cup of brown sugar
- 3 cloves of minced garlic
Toast the mustard seeds, coriander seeds, chilli flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant.
Remove spice mix from the heat and use a mortar and pestle to crush the spices.
Add in the crumbled bay leaves, ground allspice, and ground ginger to the spice mix.
In a large pot combine water, kosher salt, brown sugar, three tablespoons of pickling spices, cinnamon, garlic, and pink curing salt.
Bring brine to a simmer and stir until the salt and sugar are dissolved.
Allow the brine to cool to room temperature and then chill in the refrigerator before adding the meat.
Add the meat to the brine, ensuring the whole cut is covered, and place in the refrigerator. If the meat is floating you will want to weigh it down with a plate.
Let the meat sit in the brine for five to seven days, turning the meat once or twice daily for an even cure.
Remove the brisket from the brine and rinse thoroughly before cooking.