There are many good reasons to make your own homemade corned beef for St. Patrick’s Day this year.
If you’re already a devoted pickle maker, corned beef is just another product of brining. If, like me, you’re conscientious about the source of your food, selecting grass-fed beef is the most healthful and sustainable option available for this March holiday feast.
Let’s start with the simple culinary adventure of “corning” beef. This archaic term just means salting, and it’s one of the most ancient methods for preserving meats. For today’s cooks, the brining process transforms the flavors and textures of the beef by expelling excess moisture and infusing it with salt and seasonings.
I was intimidated about making my own corned beef until I understood that it was just a matter of soaking meat in salted water and then simmering it until tender.
What could be easier?
Most of the “work” involves waiting four or five days for the beef to cure in the refrigerator, then waiting again while it simmers very slowly.
For your patience — with only about 15 minutes of active work time — you get a classic corned beef supper with all the trimmings of cabbage, carrots and potatoes plus leftovers for grilled Reubens, corned beef hash with poached eggs for brunch or sliced cold corned beef on dark rye with mustard.
Any way you use it, corned beef is the best entry into the wide world of cured meats, known officially as charcuterie.
Not Just For brisket
Brisket is the classic corned beef cut, and deservedly so. You can’t go wrong with this tried-and-true favorite. But, in the grass-fed market, brisket is a smaller cut due to the generally smaller frame size of these cattle, and there are only two on every animal.
Given its lack of abundance, brisket can be either hard to find or relatively expensive. So, I’ve learned to use other cuts that are well suited to corned beef.
For example, hard-to-use bottom round roast, also known as rump roast, in this recipe below, in particular, is remarkably good and very lean. Other inexpensive cuts, including sirloin tip and chuck roast are easy to find and will save you money. Tongue is another traditional choice with rich meat that brines wonderfully.
Step 1: Brining
The technique of soaking meats in a salt solution–brining–is a common method to maintain moisture and add flavor to pork and chicken. The science behind this is simple, according to French food scientist Hervé This: when meat is submerged in a salt solution, the water in the cells leaves the muscle until the concentration of salt inside and outside the cells is equal. The result is more tasty protein inside and out.
Salt, sometimes used in combination with curing salt or sodium nitrite (also known as pink salt for the color it is dyed to prevent confusion with table salt), is the main agent used to prevent the growth of bacteria in preserved meats.
When the meat is fully cooked as in this corned beef recipe, the curing salt is optional.
Another function of the brine is to convey other seasonings into the cells, including the cloves, allspice and coriander in the classic pickling spice, plus peppercorns and bay leaves. When you start with more flavorful grass-fed beef, then this works all the better.
Step 2: Simmering
After a quick rinse, simply cover the meat in a tight-fitting pot with fresh water. Bring it to a simmer and cook at a low and steady heat for several hours. When you can easily slide a skewer in and out of the meat without any resistance, it’s done. Or, you can slice of a piece to taste and make sure it’s tender to the bite. Cool and store the meat in the cooking liquid to keep it moist and your homemade cured deli meat is ready to eat.
The grass-fed difference
If you’ve heard that grass-fed beef cooks quicker than conventional beef, you will be in for a surprise. Although meat science states that heat penetrates the leaner muscle fibers of grass-fed faster than conventional beef, my experience is that grass-fed corned beef will take longer to cook — up to three and a half hours at a slow simmer.
Moreover, the texture of the meat will be firmer, not the melt-in-your-mouth texture some corned beef lovers expect.
For everyone who finds satisfaction in DIY creations, your own corned beef will be a triumph to share on March 17.
So, get curing and invite some over this weekend. Indulge in a platter of corned beef, generous with traditional boiled vegetables, like cabbage, carrots, potatoes, or unconventional ones like kale and parsnips. Garnish it all with good mustard and a strong craft ale.
Grassfed Corned Beef
Since my Pure Beef cookbook came out, I've tweaked this recipe a bit. The main change is that I've decided that it's worth making with curing salt, mostly so that it looks like what people expect corned beef to be: pink. Curing salt, also called pink salt, is sodium nitrite, and is available online. If you'd prefer not to use it for any reason, you can skip it. Just know that your corned beef will turn out pale red-brown. But you won't miss any of the flavors of traditional corned beef. Just add boiled cabbage and potatoes.
- ½ cup kosher salt
- 1 teaspoon pink salt (sodium nitrite) optional
- ¼ cup brown sugar
- 3 whole garlic cloves
- 2 tablespoons pickling spice
- 3 bay leaves crumbled
- 1 tablespoon black peppercorns
- 1 cinnamon stick
- 1 3½ to 4 pound bottom round roast or sirloin tip roast, chuck roast or brisket
- 2 medium onions peeled and quartered
- 4 medium carrots peeled and cut into 2-inch-long rounds
Bring 2 cups of water to a boil over high heat in a small saucepan. Remove it from the heat, add the kosher salt, pink salt (if using) and sugar, and stir until they dissolve. Pour the salt mixture into a 4-quart or larger glass, ceramic, or plastic container.
Add 4 cups ice-cold water along with the garlic, pickling spices, bay leaves, black pepper and cinnamon stick. Add 1 cup ice cubes and stir to chill the brine rapidly or put it in the refrigerator for 1 hour.
Pierce the beef all over with a wooden skewer to help the brine penetrate, submerge the beef into the brine, and refrigerate for 4 to 5 days.
Drain the beef along with the garlic and spices in a large strainer and rinse it briefly in cool running water, reserving the garlic and spices. Discard the brine. Put the beef in a pot that fits it snuggly and fill the pot with cool water to cover the beef by 1 inch. Add the reserved garlic and spices.
Bring the water to a boil over medium heat then reduce the heat to low, and simmer gently, partially covered. After about 2½ hours, add the onions and carrots, and continue to simmer until a skewer slides in and out of the beef with ease, 3 to 3½ hours total.
Serve the corned beef warm in thick slices moistened with some of the cooking liquid and with the vegetables on the side. To store, transfer the corned beef into a container, add enough cooking liquid to cover it, and refrigerate it for up to 4 days.