OK – I admit – this was a pretty easy recipe, but FIGURING it out kicked my butt. But – I am here to tell ya – it’s all figured out – and oh boy – did I ever miss corned beef! And oh wow, have I been having CORNED BEEF these past two days!
- 2 to 3 lb grass-fed beef brisket
- 3/4 cup unrefined sea salt
- ½ cup pickling spice ( bay leafs, cloves, coriander, peppercorns etc.)
- 2 cups fresh whey
- Additional salt, pepper and bay leaves for cooking process
- Rinse the beef brisket and pat it dry.
- Stir ½ cup unrefined sea salt with ½ cup pickling spice together and vigorously rub it into the beef.
- Set the beef in a lidded bowl or crock, and pour two cups fresh whey over the beef to cover. Add the remainder of the salt. If the fresh whey does not completely submerge the meat, add enough filtered water to cover.
- Weigh down the beef with a clean ceramic plate or other weight, cover your pot or bowl securely.
- Cure it in the refrigerator for a minimum of five days or upwards of ten days. (I did eight days and it was perfect!)
- As the beef sits in brine, it’s important to turn the meat each day so that it cures evenly.
- Once the curing process is complete, approximately a week in the fridge, strain the beef and pickling spice from the brine.
Then on to the cooking!
1. Place inside a deep pot and fill with water until corn beef is completely covered. Add two tablespoons of salt, peppercorns and a spoonful of chopped bay leaves.
2. Place pot with lid on a stove top with the heat on medium.
3. Cook brisket for four hours. Keep an eye on the water, if you can see the brisket add more water, but just enough to cover the brisket