home cured corned beef

jon wellington

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

  • 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

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

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