Nitrate- Free Corned Beef
Easy to make and freezes well. Needs approximately 7 days to cure before cooking.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Servings: 14 servings
- 4-5 lb grass-fed beef brisket
- 2 qts filtered water
- 1 c kosher salt
- 1/2 c Molasses
- 6 cloves garlic
- 1/4 recipe pickling spice
- 1/2 c beet or purple sauerkraut juice
- 2 sm onions, quartered or 1 large
- 2 carrots, chunked
- 2 celery stalks, chunked
- 4 tbsp whole black peppercorns
- 4 tbsp whole mustard seed
- 4 tbsp whole coriander seed
- 2 tbsp crushed red pepper
- 4 tbsp whole allspice berries
- 4 sticks cinnamon, broken
- 4 tbsp whole cloves
- 2 tbsp ground ginger
- 8 bay leaves, broken
Place water, salt, molasses, garlic and pickling spice into pot on low heat. Stir until salt and molasses completely dissolve.
Remove from heat and add 2-4 cups of ice to cool liquid. Should be chilled. Stir in beet juice.
Add brisket. Meat should be totally submerged. Place saucer or plate to hold meat down if necessary. Cover and place in fridge for 5 to 10 days.
Check daily to ensure beef is staying submerged and to stir brine.
When ready to cook, remove beef and discard liquid. Trim off any excess fat.
Stove Top Method
Place brisket into large pot, cut into pieces if needed. add the onion, carrot and celery and cover with water by 1-inch (about 2 quarts). Bring to a boil, then reduce to a simmer. Partially cover and cook 3 to 4 hours until fork tender.