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How To Make and Cook Corned Beef - Homemade Corned Beef Recipe

4,784 views · Published 9 March 2017 · 8:25 · Indexed 30 October 2026

Channel: No Hippie BBQ & Cooking · 2017 · Howto & Style

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This Corned Beef recipe is excellent. Making Corned Beef is something anyone can do. The only hard part to making this homemade corned beef is waiting for it to cure. The best thing about making your own homemade corned beef is that the taste is a lot more subtle. The beef doesnt have that overly drined salty taste that you get from most corned beef sold in stores.
 Use this recipe to make some of the best corned beef sandwiches ever. The recipe for this corned beef was from amazingribs.com

Corned beef Cure recipe:
3 to 4 quarts of water (I used 3 quarts)
8 Ounces Kosher Salt
2 1/2 Tbsp Prague powder #1 (Pink curing salt)
1 Cup Brown sugar
5 Tbsp Pickling Spice
5 Garlic cloves (smashed)

You can use either a brisket point or flat in this recipe. 
Trim as much fat off of the brisket as possible as the fat will be gummy after cooking.
Place the trimmed brisket in the curing liquid for at least 5 days.
Remove the brisket from the curing liquid. Technically it is corned beef now.
Steam the corned beef in a double boiler until it reaches an internal temperature of 195 to 200 degrees
When the corned beef hits the above temperature let it cool down.
Once cooled, place in the refrigerator for 6 hours to overnight (longer is fine also)
place in oven at 200 degrees just long enough to loosen it up. (about 15 minutes)
Trim off any remaining fat.
Slice and serve


Check out the pastrami video: https://youtu.be/lOPV_F9Yuxc

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This Corned beef would be great for making corned beef and cabbage on St. Patrick's Day.

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