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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


  1. Boil 3/4 gallon water, then add:

    1. 1c. Kosher or pickling salt

    2. 1/2 c. brown sugar

    3. 2 tbsp. pickling spice blend

    4. 3 crushed garlic cloves

    5. 1 cinnamon stick

    6. 1 bay leaf

    7. 1/2 tsp. ground ginger

  2. Remove seasoned water from heat and allow to cool to room temperature, then add:

    1. 3-5 lbs Independence Ark Grass fed & finished beef brisket

    2. 4 c. ice cubes (Ensure brisket is fully submerged in brine)

  3. Cover and brine for 5-7 days in fridge

  4. After brining, rinse brisket with cool fresh water

  5. Discard brine

  6. Put brisket in a large pot, cover with fresh water and bring to a boil, reduce heat to a simmer, then add:

    1. Halved Onion

    2. 2 tbsp. pickling spice blend

    3. 1 bay leaf

  7. Simmer for 3-4 hours until brisket is tender

  8. Remove Brisket and onion from seasoned water

  9. Add peeled & cut carrots and potatoes and quartered cabbage to seasoned water and cook until soft.

  10. Drain cooked vegetables

  11. Serve Brisket with cooked vegetables (and mustard sauce if you know what's up)


Pickling Spice Blend:

  1. 1 Tbsp. black peppercorns

  2. 1 Tbsp. mustard seeds

  3. 1 Tbsp. coriander seeds

  4. 1 Tbsp. red pepper flakes

  5. 1 Tbsp. allspice berries

  6. 1 Tbsp. juniper berries

  7. 1 Tbsp. whole cloves


Mustard Sauce:

  1. 2 tbsp melted salted butter

  2. 2 egg

  3. 1/3 c. brown sugar

  4. 1/4 c. white sugar

  5. 1/4 c. yellow mustard

  6. 1/4 tsp. salt

  7. 1/8 tsp. ground pepper

  8. 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.







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