- 1 Tbsp whole allspice berries
- 1 Tbsp whole mustard seeds
- 1 Tbsp coriander seeds
- 1 Tbsp red pepper flakes
- 1 Tbsp whole cloves
- 1 Tbsp whole black peppercorns
- 9 whole cardamom pods
- 6 large bay leaves
- 2 teaspoons ground ginger
- 1/2 stick cinnamon
- 4 litres water
- 200g salt
- 5 teaspoons pink salt
- 100g brown sugar
- 4-5 lb brisket
home cured corned beef
jon wellington
21st February 2012
home cured corned beef
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Toast the spices and crush on pestle and mortarput half the spice mix and the rest of the ingredie...
Ingredients
Method
toast the spices and crush on pestle and mortar
put half the spice mix and the rest of the ingredients including the beef into a large pan and cover with the water
bring to the boil and cool
put beef and brine into a container or vacpac and leave for 5 days in the fridge
if in a container, turn every day to get an even marinade
after 5 days - wash the brisket and put in clean pan cover by 1 inch with water and put in other half of spice mix.
bring to boil and simmer for 3-4 hours until tender
skim as its cooking
after cooking cool and use or portion and vacpac
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
