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Corned Beef feature

How to Make Corned Beef Brisket | 5 Ways


  • Author: Stephanie Parlegreco
  • Prep Time: Brine Time - 7 Days
  • Cook Time: 4 Hours
  • Total Time: 7 Days and 4 Hours

Description

Learn how easy it is to make your own Corned Beef Brisket from scratch. You start with a beef brisket that gets preserved in a brine with pickling spices and then can be cooked in 5 different ways. The result will be a flavorful, juicy, and super tender Corned Beef dinner! These ways also work perfectly to cook a pre-packaged corned beef.


Ingredients

Scale

Brine

  • 1 gallon water
  • 1 cup kosher salt
  • 2 tsp pink curing salt
  • 4 tbsp pickling spice blend 
  • 2 garlic cloves, minced 
  • ½ cup swerve brown sugar (use regular brown sugar if not eating low carb or on keto)

Cooking the Brisket

  • 5 lb brisket 
  • 1 tbsp pickling spice blend 
  • 4 cups beef broth (only if cooking in Instant Pot, Slow Cooker, or Boiled on the Stove) 

Pickling Spice Blend 

  • 2 tbsp mustard seed
  • 1 tbsp whole allspice berries 
  • 2 tsp coriander seeds
  • 2 tsp whole cloves
  • 1 tsp ground ginger
  • 1 tsp crushed red pepper flakes
  • 1 bay leaf, crumbled 
  • 1 cinnamon stick

Instructions

To Make the Brine (Can Skip if Using Pre-Packaged Corned Beef)

 

5 Different Cooking Methods

OVEN-BAKED (For a 5lb brined corned beef brisket):

 

BOILED (For a 5lb brined corned beef brisket):

 

INSTANT POT (For a 5lb brined corned beef brisket):

 

SLOW COOKER (For a 5lb brined corned beef brisket):

 

PRESSURE COOKER (For a 5lb brined corned beef brisket):

Notes

The point cut brisket is the more tender cut. 

Brining takes 7-10 days, so keep that in mind when preparing. 

For a keto and low carb version, replace the brown sugar in the brine with Swerve Brown Sugar, or another low carb brown sugar replacement. 

Rinse the corned beef after it’s been brined. Don’t worry it won’t rinse any of the flavors away.

High heat is no friend to corned beef. Cook slowly for the most tender corned beef. 

Corned beef can be cooked in 5 ways: Baked, Boiled, in an Instant Pot, a Slow Cooker, and a Pressure Cooker. 

Cook in the oven for a crispy coated corned beef. 

Rest the corned beef for a few minutes before slicing. 

Do not use a serrated knife, use a smooth sharp knife instead. 

Cut against the grain, it will give you less stringy and more tender slices. 

Corned beef isn’t the healthiest protein option, but when eaten occasionally it’s a great treat. 

Pink Curing Salt is what gives the corned beef it’s vibrant pink color. But DO NOT think it’s the same as table salt. Pink curing salt can be toxic when ingested in large amounts. It’s dyed pink so that you don’t get the 2 different salts confused. 

Potatoes, carrots, and cabbage are classic sides to be served with corned beef. 

For a low carb option replace the potatoes with Jicama. 

1.3 NET CARBS PER 6 OUNCES

  • Category: Main Courses
  • Method: Baking

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