Corned Beef

How to make Corned Beef?

Brine

 

  • 13 Pound Brisket
  • 2 Gallons of Water
  • 6 cloves of minced garlic
  • 4 cups of Kosher Salt
  • 1 cup white sugar
  • 2 oz Pink Salt (instant cure 1)
  • 4 Tbls Pickling Spice

Home Made Pickling Spice

  1. 2 Tsp  Whole Cloves
  2. 2 Tsp Allspice
  3. 2 Tsp Mustard Seed
  4. 2 Sticks Crumbled Cinnamon
  5. 1 Tsp Ground Ginger
  6. 2 Tsp Pepper Corns
  7. 1 Tsp Ground Mace
  8. 2 Tsp Coriander
  9. 24 Bay Leaves Crumbled
  10. 2 Tsp Red Pepper Flakes

Boil the Brine and let it come down to a complete cool

Then put it in the brine and place in the refrigerator for set it for 5 days.  The color of the beef going from red to pink is caused by the hemoglobin being changed to methaemoglobin.  

It was made since as far back as 880AD maybe older.  Cork out of Ireland made it for English Soldiers during the Napoleonic war. Uruguay made as many as 16 million cans exported in 1943.  It doesn’t spoil in cans for a long time.  Military use is great.  Camping out doors hiking long distance over long period of time its great.

Some societies like Atlantic Canada eat Corned Beef for Thanksgiving and Christmas. Its found in sandwiches, subs, Reuben Sandwiches.

Corned Beef has been used in Breakfast dishes, St. Patrick Day celebrations and has been a staple of some countries diet.  Its a nice change of pace and a Big brisket makes a lot.