Spicewalla Corned Beef

Spicewalla Corned Beef

You may have heard of corned beef and cabbage being eaten around St. Patrick's Day; you may have also seen corned beef sandwiches at a Jewish deli. But what exactly is corned beef? We are all familiar with the traditional St. Patrick's day meal in every Irish pub in March, but there is a little confusion over the name ‘Corned Beef’; it has absolutely nothing to do with corn. Before refrigeration, meat was dry-cured in the course “corns of salt to preserve it. So the act of ‘corning’ is a form of curing meat.

This recipe uses spices like whole peppercorns, mustard seeds, coriander, bay leaves, and cinnamon to create the classic sweet, sour, salty, spicy and meaty flavor of corned beef with a soft, tender texture.

  • Ingredients

    3 lb of Brisket or beef belly

    PICKLING SPICE INGREDIENTS

    1 Tbsp Spicewalla Black Peppercorns

    1 Tbsp Spicewalla Yellow Mustard Seeds

    1 Tbsp Spicewalla Coriander

    1 Tbsp Spicewalla Red Pepper Flakes

    1 Tbsp Spicewalla Allspice

    1.5 tsp Spicewalla Mace

    1/2 tsp Spicewalla Cinnamon

    12 Spicewalla Crumbled Bay Leaves

    1 Tbsp Spicewalla Whole Cloves

    1.5 tsp Spicewalla Ground Ginger 

    BRINE INGREDIENTS

    8 Cups Water

    1 Cup Salt

    1/4 Cup Sugar

    .5 oz Pink Curing Salt

    2 Cloves Garlic

    1 Tbsp Pickling Spice (recipe above)

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    Preparation

    Boiling Method 

    1. Combine brine ingredients in a large pot over medium heat, heating and stirring until the salt and sugar have fully dissolved. Remove from heat and cool completely.  

    2. Submerge brisket (or beef belly) in the cooled brine, and vacuum seal or cover. Let sit in the refrigerator for 14 days. 

    3. Remove from brine and boil in a large pot of water for 2-3 hours. The brined cut of meat will already have lots of flavors, but you can add additional seasonings like red pepper flakes, salt, garlic, bay leaves, and stock to the pot as desired. 

    4. Boil until the meat is easily pierced with a fork. 

    5. Remove the Brisket from the pot and cool at room temp until cool enough to cut.

    6. Slice to make sandwiches, serve alongside cabbage and potatoes, or cut into small cubes for hash. Enjoy!

     

    Oven Roasting Method 

    1. Combine brine ingredients in a large pot over medium heat, heating and stirring until the salt and sugar have fully dissolved. Remove from heat and cool completely.  

    2. Submerge brisket (or beef belly) in the cooled brine, and vacuum seal or cover. Let sit in the refrigerator for 14 days. 

    3. Preheat the oven to 325 F setting the oven rack in the middle position.

    4. Rinse the corned beef  several times under running cold water (no need to dry it)

    5. Place the corned beef fat side up in a large roasting pan or dutch oven. Pour about ⅛ inch of water around the meat and sprinkle a few tablespoons of the pickling spice over the beef and into the water. Cover the pan tightly with heavy-duty aluminum foil or a heavy lid and roast on the middle rack for 3 hours.

    6. Remove the Brisket from the pan and cool at room temp until cool enough to cut.

    7. Slice to make sandwiches, serve alongside cabbage and potatoes, or cut into small cubes for hash. Enjoy!

     

    **When cooking your corned beef, you should be roasting 1 hour per lb of meat.

Shop the Recipe

3 lb of Brisket or beef belly

PICKLING SPICE INGREDIENTS

1 Tbsp Spicewalla Black Peppercorns

1 Tbsp Spicewalla Yellow Mustard Seeds

1 Tbsp Spicewalla Coriander

1 Tbsp Spicewalla Red Pepper Flakes

1 Tbsp Spicewalla Allspice

1.5 tsp Spicewalla Mace

1/2 tsp Spicewalla Cinnamon

12 Spicewalla Crumbled Bay Leaves

1 Tbsp Spicewalla Whole Cloves

1.5 tsp Spicewalla Ground Ginger 

BRINE INGREDIENTS

8 Cups Water

1 Cup Salt

1/4 Cup Sugar

.5 oz Pink Curing Salt

2 Cloves Garlic

1 Tbsp Pickling Spice (recipe above)

PREPARATION

Boiling Method 

  1. Combine brine ingredients in a large pot over medium heat, heating and stirring until the salt and sugar have fully dissolved. Remove from heat and cool completely.  
  2. Submerge brisket (or beef belly) in the cooled brine, and vacuum seal or cover. Let sit in the refrigerator for 14 days. 
  3. Remove from brine and boil in a large pot of water for 2-3 hours. The brined cut of meat will already have lots of flavors, but you can add additional seasonings like red pepper flakes, salt, garlic, bay leaves, and stock to the pot as desired. 
  4. Boil until the meat is easily pierced with a fork. 
  5. Remove the Brisket from the pot and cool at room temp until cool enough to cut.
  6. Slice to make sandwiches, serve alongside cabbage and potatoes, or cut into small cubes for hash. Enjoy!

Oven Roasting Method 

  1. Combine brine ingredients in a large pot over medium heat, heating and stirring until the salt and sugar have fully dissolved. Remove from heat and cool completely.  
  2. Submerge brisket (or beef belly) in the cooled brine, and vacuum seal or cover. Let sit in the refrigerator for 14 days. 
  3. Preheat the oven to 325 F setting the oven rack in the middle position.
  4. Rinse the corned beef  several times under running cold water (no need to dry it)
  5. Place the corned beef fat side up in a large roasting pan or dutch oven. Pour about ⅛ inch of water around the meat and sprinkle a few tablespoons of the pickling spice over the beef and into the water. Cover the pan tightly with heavy-duty aluminum foil or a heavy lid and roast on the middle rack for 3 hours.
  6. Remove the Brisket from the pan and cool at room temp until cool enough to cut.
  7. Slice to make sandwiches, serve alongside cabbage and potatoes, or cut into small cubes for hash. Enjoy!

**When cooking your corned beef, you should be roasting 1 hour per lb of meat.

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