Homemade corned beef
4 | 180 | expert
BY: ANDREA ALDEN
This St. Patrick's Day, after the stunning success of homemade bacon, I decided to make homemade corned beef. A little research revealed that corned beef, which is widely consumed on St. Patrick's Day by people who want to celebrate the day the Irish way, does not come from Ireland at all. When the Irish migrated to North America, they needed cheap meat and thanks to their Jewish neighbors, they discovered the benefits of brisket. You too can enjoy brisket that you proudly turned into corned beef yourself! Trust me, the wait is worth it.INGREDIENTS
- 1450-2270 g beef brisket with minimal fat, well cut
- 1/2 cup hot mustard
- Grill spice mix such as Montreal Steak Spice
Brine
- 8 cups of water
- 1 cup kosher salt
- 1/2 tbsp curing salt
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 tsp mustard seeds
- 1 tsp ground black peppercorns
- 1/2 tsp ginger
- 3 bay leaves
- 8 cups of ice cream
Smoking and serving
- 1 bag of smoking chips, soaked for at least 30 minutes
- 1 bag of charcoal
- 2 medium-sized floury potatoes
- 2 large carrots
- 1 small cabbage
PREPARATION
- Start by making the brine. Combine the salts, brown sugar, cinnamon, mustard seeds, peppercorns, ginger and bay leaves in a saucepan. Stir in the water. Bring the brine mixture to a boil until the salt and sugar are dissolved. Remove the pot from the burner and the bay leaves. Add the ice until the mixture cools.
- It's best if you have a zip-top freezer bag large enough to hold the brisket and brine. But a large container to keep the brisket submerged in the brine is fine too. Completely submerge the brisket in the brine.
- Curine the beef for ten days. Shake or stir gently once every day for ten days.
- Remove the brisket from the brine on the tenth day. Now it's cured. Rinse it well. Rub it with hot mustard and then with a barbecue seasoning mix. Set aside until the smoker is ready.
- Soak your smoking chips in water while lighting the charcoal. Preheat the smoker to 120°C.
- Smoke the brisket for 3 to 5 hours or until the internal temperature of the meat reaches 165°F. To measure, use a Napoleon wireless thermometer. When the corned beef is ready, remove it from the grill and let it sit wrapped in aluminum foil for an hour before carving.
- Cut your corned beef into suitable slices for sandwiches or whatever you prefer to eat your corned beef with. You can also try serving it to the family with cabbage steaks, carrots and grilled potato wedges. This is a super easy and delicious Irish dish. Or you can try serving corned beef on rye bread.
Aside from the obvious advantage - you made it yourself - homemade smoked corned beef is much better than the stuff you buy canned (shake!) or from the Indian place at your local supermarket can. You know exactly what's in it and you can do as much or as little as you want. This was a wonderful learning experience. I hope you have as much fun making it as I did. What do you prefer to make yourself instead of buying it? Write a comment and let us know!
Grill community
Become part of our grilling community and share your experiences on social networks.
Show us your favorite grilled dish on our pages MaennerLeben, Grills Facebook and Grills Instagram.
Our hashtags:
#men's life
#NapoleonGrill
source: 
Manufacturer information:
Wolf Steel Europe B.V.
De Riemsdijk 22
4004 LC Tiel
Niederlande
0
