Home Made Corned Beef
I grew up in New England. My family is from New Hampshire and I grew up in Connecticut. Once a year we had New England Boiled Dinner. This is also called Corned Beef and Cabbage by the rest of you. I don’t remember having it any day other than St. Patrick’s day but perhaps we did.
Corned beef is a good, old fashioned, wholesome food. Yet today, it has been infiltrated with not so traditional additives. The last time I checked most corned beef available at the grocery store contained corn syrup and preservatives. Not what I want to be serving my family. It turns out corned beef is easy to make at home if you have an anaerobic fermenting jar and a week to wait.
I do not know about the oxalate content of this food. Many of these spices are high oxalate but since you will not be eating the actual spices that should mean that the resulting meat is not as high oxalate as it would be if you were consuming the spices. Instead the spices are infusing their flavor into the meat I really do not know what kind of oxalate level the resulting meat will be. You can leave the spices out or make up your own mixture that suits your needs.
This recipe was inspired by this post about making Corned Beef
How to make Corned Beef.
- 1 beef brisket 3-4 lbs
- 2 tbsp corned beef spice (I used Penzies)
- 4 cups water
- 5/8 cup salt
- 1 tsp sugar
- 3L size anaerobic jar
This is super easy. Makes me wonder why I don’t do it more often other than the fact that each beef only has one brisket and we get most of our beef by the half or whole animal.
Heat the 4 cups of water to boiling. Add the salt and sugar to it and stir till they are dissolved. Set aside to cool.
Put the spice into a 3L anaerobic jar. Then add the beef brisket. It would be good to cut it into large pieces at this time to avoid having trouble removing it from the jar later. (Ask me how I know). Once the brine is cooled to room temperature, pour it over the meat and spices in the jar. If necessary weigh down the meat with a glass weight to keep it under the brine.
If you need more brine simply mix up more at the rate of 2 TBSP salt per cup of water and add as needed.
Insert the air lock and cover the jar on all sides to protect it from light. Leave it at room temperature for 8 hours. Be sure that the meat stays under the brine.
After 8 hours at room temperature move the entire jar to the refrigerator. Leave it in the refrigerator for 7 to 10 days.
I’ll have a description on how to make New England Boiled Dinner soon! Stay tuned!
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Seriously? That’s all you have to do? That is super easy, all I need now is a large jar!
Yes that is it. We ate it last night and it was delish!
I tried this a month ago with a beef tongue.. I let it set in fridge for 10 days before cooking it..
the smell was really good but the flavour of the tongue did not have the corn beef taste. was very tender..
I’m thinking this happened because the skin on the tongue stopped a lot of absorption of the brine…
next time I’ll peel the tongue before I brine it for 10 days.
what are your thoughts?
Interesting. Tongue is already very tender. I haven’t ever tried it with anything but brisket.
Do you cook it?
Yes. You cook it like any corned beef.
I found the recipe to ferment tongue in Sandor Katz’ book.. The Art of Fermentation… Yes tongue is tender to begin with.. the reason for fermenting I believe is to get that corn beef flavour.. I will try it again but will peel the it before I ferment it..
Does brisket have another name? We just purchased half a cow and we have rump roast, shoulder roast, chuck roast, and sirloin tip roast, as well as all sorts of steaks, but there is nothing labeled brisket. I just read that brisket and chuck roast come from the same general part of the cow. I wonder if they labeled our brisket as chuck, and whether I could use a chuck roast for corned beef? In fact, we got more chuck roasts than anything else except ground beef. Any thoughts?
I don’t know of another name. It is much leaner and tougher than chuck. It was probably made into ground if you don’t have something specifically labeled brisket.