Homemade Corned Beef

This time of year, every year, corned beef brisket returns in force to the butchers section of your local grocery store. Corned beef is a guilty pleasure of mine, and we’ve gone through 10-15 lbs every March. The pink interior of the brisket you’ve known and loved is from using either pink salt with sodium nitrate or other added nitrates/nitrites. Skipping this will result in a grayer brisket, but still great flavor.

This year, we decided to take the plunge and figure out how to make our own corned beef. Fun fact: the “corned” in corned beef has to do with salt-curing, or brining, the brisket. We experimented with a quick corning, and while the flavor was good after 24 hours, the brisket was dry and less tender. Make sure to allow the brisket to brine for at least 5 days, if not 6-10 days. If you don’t have that kind of time, find an already corned brisket and throw it in your Instant Pot—you’ll be up and running for St. Patrick’s day in record time.

Ingredients
corning ingredients
4 C water
1 C kosher salt
1 Tbsp pink Himalayan sea salt or pink salt
1/2 stick of cinnamon
1 tsp mustard seeds
1 tsp whole black peppercorns
1 tsp whole all spice
1 tsp crushed red pepper flakes
1/4 tsp ground ginger
1/4 tsp coriander
1/4 tsp crushed bay leaf
1/4 tsp (or 6) juniper berries (optional)
5 large cloves garlic, pressed
4 lb beef brisket

cooking
3 small carrots
1/2 yellow onion, quartered
2 stalks celery
4 small bay leaves
1 tsp whole all spice
1 tsp mustard seeds
1 tsp whole black peppercorns
1/4 tsp (or 6) juniper berries (optional)

Method

If brining your own brisket: dissolve salt in hot water. Allow to cool. Then, combine with other corning spices and brisket in an air-tight container. Brine in the fridge for one week. Or, if using a corned brisket, skip this step.

Place meat fat side up in your Instant Pot, then add veggies and cooking spices. Cover with 1 1/2 to 2 inches of water.

Press meat/stew button (high pressure) for 60 minutes. When the complete, release the valve to allow the steam to escape and depressurize the Instant Pot.

Serve beef with vegetables or other sides of your choosing.

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Corned Beef

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
corning ingredients
4 C water
1 C kosher salt
1 Tbsp pink Himalayan sea salt or pink salt
1/2 stick of cinnamon
1 tsp mustard seeds
1 tsp whole black peppercorns
1 tsp whole all spice
1 tsp crushed red pepper flakes
1/4 tsp ground ginger
1/4 tsp coriander
1/4 tsp crushed bay leaf
1/4 tsp (or 6) juniper berries (optional)
5 large cloves garlic, pressed
4 lb beef brisket

cooking
3 small carrots
1/2 yellow onion, quartered
2 stalks celery
4 small bay leaves
1 tsp whole all spice
1 tsp mustard seeds
1 tsp whole black peppercorns
1/4 tsp (or 6) juniper berries (optional)

Method

  1. If brining your own brisket: dissolve salt in hot water. Allow to cool. Then, combine with other corning spices and brisket in an air-tight container. Brine in the fridge for one week. Or, if using a corned brisket, skip this step.
  2. Place meat fat side up in your Instant Pot, then add veggies and cooking spices. Cover with 1 1/2 to 2 inches of water.
  3. Press meat/stew button (high pressure) for 60 minutes. When the complete, release the valve to allow the steam to escape and depressurize the Instant Pot.
  4. Serve beef with vegetables or other sides of your choosing.

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