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Homemade Corned Beef Recipe

User Rating 3.5 Star Rating (2 Reviews)

By Poughkeepsie Journal March 8, 1995

Homemade Corned Beef Recipe
It's easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • 4 quarts water
  • 1 cup salt
  • 1 teaspoon saltpeter (see note 1 below)
  • 2 beef briskets, about 4 pounds each (see note 2 below)
  • 12 garlic cloves
  • 3 tablespoons pickling spices
  • 8 bay leaves

Preparation:

Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.

Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef.

Source: Poughkeepsie Journal March 8, 1995
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 3 out of 5
HOMEMADE CORNED BEEF, Member partyhat1

PICKLING RECIPE IS FINE BUT THERE S NO INDICATION OF HOW LONG OR HOW TO COOK IT.

8 out of 13 people found this helpful.

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