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Homemade corned beef is nothing like the overly salty, generally bland store bought corned beef. Making it at home gives you full control over the salt levels and the seasonings. It also is really easy to do!
I based my corned beef recipe on Michael Ruhlman's from his book Ratio. Ratio is one of my favorite cookbooks and I highly recommend it if you don't have it already. It has a wide variety of recipes, including my go-to recipe for pancakes, chicken stock, popovers, corned beef, and blueberry muffins.
You can use either the brisket point or brisket flat in this recipe. You can also use other tough cuts of meat such as short ribs or a chuck roast.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
Combine the water, salt, sugar, pink salt and all the remaining ingredients in a pot. Heat over medium heat while stirring until the salt and sugar dissolve. Remove from heat and let cool to room temperature, then place in refrigerator and cool completely.
Once the brine is cooled, place the brisket in a large container or vacuum bag and fully cover with the brine. Make sure the brisket is completely submerged, weighting it down if needed.
Place it in the refrigerator and let sit for 3 to 10 days, turning once or twice a day. I prefer around 3 or 4 days.
Once fully cured, remove the corned beef from the brine and wash it off. It is now ready to be cooked and served. You can always braise it in the traditional manner, but I prefer cooking it with sous vide or a pressure cooker.
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