Corned Beef - Homemade and Nitrate Free!
This from scratch corned beef recipe is one of my favorites and yes- better than anything I had in Ireland! The best part is that is is nitrate free, which means no pink sludge (pink curing salt, aka saltpeter) that gives the store bought packaged corned beef its unnaturally bright red/pink color
Boil 3/4 gallon water, then add:
1c. Kosher or pickling salt
1/2 c. brown sugar
2 tbsp. pickling spice blend
3 crushed garlic cloves
1 cinnamon stick
1 bay leaf
1/2 tsp. ground ginger
Remove seasoned water from heat and allow to cool to room temperature, then add:
3-5 lbs Independence Ark Grass fed & finished beef brisket
4 c. ice cubes (Ensure brisket is fully submerged in brine)
Cover and brine for 5-7 days in fridge
After brining, rinse brisket with cool fresh water
Discard brine
Put brisket in a large pot, cover with fresh water and bring to a boil, reduce heat to a simmer, then add:
Halved Onion
2 tbsp. pickling spice blend
1 bay leaf
Simmer for 3-4 hours until brisket is tender
Remove Brisket and onion from seasoned water
Add peeled & cut carrots and potatoes and quartered cabbage to seasoned water and cook until soft.
Drain cooked vegetables
Serve Brisket with cooked vegetables (and mustard sauce if you know what's up)
Pickling Spice Blend:
1 Tbsp. black peppercorns
1 Tbsp. mustard seeds
1 Tbsp. coriander seeds
1 Tbsp. red pepper flakes
1 Tbsp. allspice berries
1 Tbsp. juniper berries
1 Tbsp. whole cloves
Mustard Sauce:
2 tbsp melted salted butter
2 egg
1/3 c. brown sugar
1/4 c. white sugar
1/4 c. yellow mustard
1/4 tsp. salt
1/8 tsp. ground pepper
3/4 c. cider vinegar
Wisk all ingredients together in small pan, stir sauce over medium heat until boiling, reduce heat and simmer for 3 minutes.
