Lunch / Dinner
Homemade Corned Beef
Want to blow prepackaged corned beef out of the water? Make it at home.
GOOD TO KNOW: TENDER QUICK
When you corn beef at home, Tender Quick is the product to use. The curing mixture of salt, sugar, and small amounts of sodium nitrates draws moisture from the meat, retains the meat’s pink color, adds flavor, and inhibits bacterial growth. Find Tender Quick at your local supermarket near other salt products, or on Amazon (click here).
Grind mustard seeds, juniper berries, coriander seeds, allspice, cloves, pepper flakes, peppercorns, and bay leaf in a spice grinder until finely ground.
Combine spice mixture, Tender Quick, garlic, brown sugar, and ginger in a small bowl. Prick brisket thoroughly on both sides with a fork, then place in a 9×13-inch glass baking dish and vigorously rub with curing mixture.
Cover dish with plastic wrap and weight meat with something heavy. Cure brisket in the refrigerator 72 hours, flipping halfway through.