Did you know corned beef gets its "pink" coloring from nitrates added during the curing/marinading process? Most packaged corned beef you get at the store contains pink curing salt which is a chemical compound called sodium nitrite. Over time it turns to sodium nitrate. Sodium nitrate is used to prevent bacteria growth and to preserve colors in meats. You can 100% cure your meat without it, but you may have to shorten brining time. Also- do not get pink curing salt mixed up with pink himalayan sea salt! Both are different. So, if you're looking to brine a nice brisket into corned beef and don't mind that it won't come out bright pink, follow my recipe below!
Ingredients:
5-6 servings
brine ingredients
4.5 lb flat cut brisket
2/3 cup pickling spice
5.5 quarts filtered water
1 cup Himalayan sea salt
1/3 cup brown sugar
1/3 cup pickling spice
3 cloves of garlic
corned beef ingredients
brined brisket washed and patted dry
1/3 cup pickling spice
32 oz beef bone broth
Instructions:
Add all of the brine ingredients, minus the brisket, to a large 6 quart pot, mix and bring to a boil.
Remove from heat and let cool to room temperature.
Place brisket and brine into a container with a tightly sealed lid. Store in the refrigerator for at least 2 days and at most 5 days. Make sure to flip the brisket daily.
On the last day (cook day) remove the brisket from the brine. Wash and pat dry.
Preheat your oven to 375F (other cooking methods in the tips section).
Add your brisket to an oven safe deep pan. Season with remaining pickling spice and add the beef broth to the pan. You can use more broth or water if you want to fully cover brisket, but 32 oz should be good enough.
Add it to the oven and cook for 3 hours or until the brisket is tender and falling apart.
Remove from the oven, spoon some juices on it and let it cool down for about 15 minutes. Cut (remove fat) and serve however you'd like!
Tips
You can also boil the corned beef to cook it or add it to a crockpot.
For boiling method: add the brisket to a 6 quart stockpot with the pickling spice and broth. If the broth doesn't cover the brisket add filtered water until it is covered about an inch. Bring to a boil then lower to a simmer and cook for 3 hours or until the beef is tender.
If pairing with cabbage and potatoes: wash veggies and add straight to the crockpot before adding the broth and water. Then add broth and see if there is room for water, if not, cook the same amount of time.
For crockpot: place the brisket, pickling spice and broth to a crockpot. Add more water if needed to fully submerge. Cook for 8-10 hours on low or 4-5 hours on high.
If pairing with cabbage and potatoes: wash veggies and add straight to the crockpot before adding the broth and water. Then add broth and see if there is room for water, if not, cook the same amount of time.
By all means - you can add the pink curing salt to the brine if you want the pink color.
Use this recipe for your holiday celebrations. Pair with boiled cabbage, potatoes, carrots, Irish Soda Bread, or Rye bread.
Make a corned beef reuben! Get some rye bread (or make it), Swiss cheese and 1000 island dressing and make a delicious sandwich out of it.
Video Tutorials:
Corned beef is a staple in March for St. Patrick's Day, but it can also be enjoyed year round!
If you make this delicious dish, don't forget to share your creation with us by tagging us on social media. We'd love to see how you put your own spin on this classic recipe. Enjoy!
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and if you're smart, make a nice rueben with your St. Patty's Day leftovers 🕺