Homemade Corned Beef
I love corned beef and making your own can be a little expensive if you are using brisket. I discovered chuck roast or even rump roast makes a delicious, mouth watering corned beef.
Homemade Corned Beef
I love corned beef and making your own can be a little expensive if you are using brisket. I discovered chuck roast or even rump roast makes a delicious, mouth watering corned beef.
Open in Cookpad AppSteps
- 1
Combine all of the brine ingredients in a large pot and bring to a boil, occasionally stirring to incorporate the salt and sugar. Remove from heat and let cool to room temperature.
- 2
Place the meat in plastic container and add the brine making sure that the meat is completly submerged. Use an injector to inject the meat with the brine to achieve a even and complete cure. Place in the refrigerator and allow to cure for 5 to 7 days. Check at least once a day to turn and make sure the meat is still completly submerged.
- 3
Place the corned beef in a pressure cooker on top of a small rack to keep the meat from touching the bottom. Add 2 cups of the brine and cook on high for 50 minutes. Allow the pressure to naturally release.
- 4
Allow the meat to cool in it's liquid so some of the juice is reabsorbed.
- 5
Use your corned beef as you will. I like using it in red flannel hash or a grilled rueben sandwich.
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