How to Make Corned Beef
Corned beef may go hand in hand with St. Patrick’s Day, but it wasn’t a food most Irish could afford. Until recent times, beef was only for the wealthy. There is also some debate about whether corned beef is Irish at all.
We may never know for sure, but we do know the Irish preserved their beef in salt as early as the Middle Ages. By the 17th century, the English called this “corned beef.” (The “corned” part refers to the chunks of salt used.)
Meat for Corned Beef
Corned beef is traditionally made with beef brisket – a tough cut. However, when it’s cooked properly for corned beef, it becomes extremely tender.
In March, because of St. Patrick’s Day, you may be able to purchase the appropriate cut with a package of seasoning mix.
However, it’s easy enough to make your own spice mix.
DIY Corned Beef Spice Mix Recipe
DIY Corned Beef Spice Mix Recipe
Servings: 6 people
Ingredients
- 1/4 tsp Salt peter sold in drugstores and farm supply stores
- 2 tbsp Sugar
- 2 cloves Garlic, minced
- 2 tsp Paprika
- 1 tbsp Mixed pickling spices
- 3/4 cup Salt
Instructions
- In a bowl, dissolve the salt peter in ¼ cup warm water.
- Add the sugar, garlic, paprika, and pickling spices.
- In a separate bowl, dissolve the salt into 2 quarts of water.
- Combine the contents of both bowls.
- Place the meat in a large pan and pour the spice mix over it.
- Refrigerate, turning the meat once a week, for 3 weeks.
Corned Beef
Place the brisket in a large pot. Add the spices and even liquid (water, stock, or beer) to cover the meat. Bring to a boil over medium high heat, cover the pot, and reduce to a simmer.
If needed, add more water as the beef cooks; you’ll know it’s done when the meat pulls easily apart. A 3 lb. brisket takes about 3 hours to cook thoroughly.
You may also cook corned beef in a crock pot. Just be sure the crock is no more than two-thirds full. A 3 lb. brisket should cook on low for 10-12 hours, or on high for 5-6 hours.
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How to Make Corned Beef
