Imagine sinking your teeth into a perfectly tender, flavorful corned beef that's not just delicious, but also free from harmful nitrates. This isn't just another recipe – it's a game-changing culinary experience that will transform your St. Patrick's Day feast or any special dinner. By crafting your own nitrate-free corned beef from scratch, you'll impress your guests and take control of exactly what goes into your most beloved comfort food. Get ready to embark on a mouth-watering journey that combines traditional Irish cooking techniques with modern health-conscious preparation!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3-4 lbs brisket
- 1/4 cup sea salt
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 2 cloves garlic, minced
- Water to cover
Instructions
- Begin by preparing the brine for your nitrate-free corned beef. In a large mixing bowl, combine the sea salt, black peppercorns, mustard seeds, coriander seeds, and minced garlic. Stir the mixture until well combined.
- Place the brisket in a large, non-reactive container (like glass or food-safe plastic). Pour the prepared brine mixture over the brisket, ensuring that it is evenly coated. Add enough water to fully submerge the brisket, approximately 4-6 cups, depending on the size of your container.
- Cover the container with a lid or plastic wrap and refrigerate. Allow the brisket to brine for at least 5 days, turning it every couple of days to ensure even curing. If you prefer a stronger flavor, you can brine it for up to 10 days.
- After the brining period, remove the brisket from the brine and rinse it under cold water to remove excess salt and spices. Pat it dry with paper towels.
- Preheat your oven to 300°F (150°C). Place the rinsed brisket in a large oven-safe pot or Dutch oven. Add enough fresh water to cover the brisket completely. You can also add additional spices if desired, such as bay leaves or peppercorns.
- Cover the pot with a lid or aluminum foil and place it in the preheated oven. Let it cook for about 3 hours, or until the brisket is fork-tender. Check occasionally to ensure there is enough liquid in the pot, adding more water if necessary.
- Once the brisket is cooked, remove it from the oven and let it rest for about 15 minutes before slicing. This will help the juices redistribute throughout the meat.
- Slice the brisket against the grain into thin slices. Serve warm with your choice of sides, such as cabbage, potatoes, or carrots, for a traditional Irish meal.
Tips
- • Use a high-quality, fresh brisket for the best results • Be patient during the brining process – this is where the magic happens! • Ensure the brisket is completely submerged during brining to guarantee even curing • Use a non-reactive container like glass or food-safe plastic to prevent any metallic taste • Turn the brisket every couple of days during brining to ensure uniform flavor distribution • Check the liquid levels while cooking to prevent the meat from drying out • Let the meat rest after cooking to help retain its juices and maximize tenderness • Slice against the grain for the most tender and easy-to-eat pieces • Experiment with additional spices like bay leaves or whole cloves for extra depth of flavor
Nutrition Facts
Calories: 350kcal
Carbohydrates: 0g
Protein: 30g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 90mg
