I strongly advise removing all surface fat before performing a whole packer if you want to. It inhibits penetration of the cure. Separate the flat from the point, and trim the fat between the layers. Discarding the fat will reduce the weight by as much as 30% and that will shorten the cure significantly The process will be accelerated by separating the two muscles because their thickness has been significantly reduced. For more on scaling read my article on the science of curing and use the curing calculator on that page to determine how much Prague Powder #1 you need and how long it will need to cure.
Place the brined brisket inside and add enough water to cover the meat. Add 2 tablespoons of pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork-tender.
Pro Tip: Use Pickling Spice
The corned beef is given that classic flavor with each bite by the pickling spice, which imparts a sweet and spicy flavor. Additionally, it gives the meat a nice color and helps to tenderize it. 24 hours prior to cooking, we advise brining your beef with the pickling spices. More details on this below.
Which Pickling Spice Works Best for Corned Beef?
Although there are numerous varieties of pickling spices, a mixture of any of the following spices should be suitable for corned beef:
- Mustard seed
- Allspice
- Coriander
- Bay leaves
- Cloves
- Cardamom
The Old Town Spice Shop also sells this exquisitely balanced pickling spice blend.
Corned Beef Recipe Using Pickling Spice Brine
You’ll be dancing the jig and toasting a pint of Guinness this holiday thanks to this simple, step-by-step recipe!
Here is a simple guide on how to do it:
Ingredients:
-1 corned beef brisket (3-5 pounds)
-1/2 cup pickling spice
-2 cups brown sugar
-1/2 cup white vinegar
-1 diced large white onion
-3-5 peeled and sliced carrots
Instructions:
- Dry the brisket with a paper towel, then season the beef with the pickling spice. After the beef has been completely covered in the pickling spice, place it in a plastic bag and refrigerate it for 24 hours.
- When you’re ready to cook, fill a sizable dutch oven with the onions and carrots. Then place the brined beef on top of the vegetables.
- Pour in enough water to cover the beef.
- The mixture is heated to a boil, then simmered.
- The meat should be tender after 3–4 hours of cooking under cover.
- Slice the corned beef against the grain after removing it from the pot.
- Serve with your favorite St. Patricks Day side dishes.
Your personal corned beef brined with pickling spice is now ready for St. Patricks Day with your friends and family. If you’re looking for a different spice, be sure to check out our website for a variety of popular blends and seasonings, herbs, extracts, and so much more. Stop by our store or place an order online today to get ahead of the pack and get your pickling spice. We ship nationwide. Happy celebrating!.
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CORNED BEEF RECIPE | Pickling a Brisket
FAQ
Is corned beef seasoning the same as pickling spice?
Peppercorns, bay leaves, mustard seeds, dill seeds, and at least a few other whole spices, all with warm and robust flavors, make up the majority of a typical corned beef seasoning packet, though brands vary.
How do you use store bought pickling spice?
How to Use Pickling Spice. Simply add it to your jar with the food you’re pickling, along with any other ingredients, and then add your brine to give all of your pickled foods flavor, such as cucumber pickles, pickled vegetables, and pickled fruits, to name a few.
What happens if corned beef doesn’t have spice packet?
You only need to add some pickling spices, which contain many of the same ingredients used to season corned beef, if your corned beef did not come with a spice packet.
What is the secret to best corned beef?
Low and slow is key. Experts concur that the best way to make corned beef tender and juicy is to cook it for a longer period of time on a low heat. They warn that if the internal temperature of the beef rises above 180 degrees Fahrenheit, it could start to crumble.