Steve’s Corned Beef
Moist and succulent corned beef, made at home without any unknown chemicals! This takes a while but the results are worth it. You can mix and change the pickling spices to taste. While not essential Prague powder is what makes the meat pink and is also a preservative.
Combine all brine ingredients over medium heat until salt and sugar are dissolved, allow to cool.
Place meat in container and cover with brine, refrigerate for 5-7 days, turning daily.
Drain and rinse meat, place all ingredients in a large pot and just cover with cold water.
Bring to boil and then gently simmer for 2 hours.
Remove meat and allow to rest for 15 mins before carving across the grain.
Onion and garlic can be reserved to add to gravy.
Serve with mashed potato, veg and white or brown gravy.
Brine (per kilo of brisket/bolar blade/rump)
1.8 - 2L boiling water
150g cooking salt
2 tsp Prague #1 Powder (optional, but does make the meat nice and pink)
1 TBS Pickling Spice* (plus 1 more for cooking)
¼ cup Brown Sugar
1 TBS Pickling Spice*
½ stick of Cinnamon
1 nutmeg seed
2 Bay leaves
½ cup Apple Cider vinegar
1 large onion quartered
1 clove garlic roughly chopped
1 Tbsp whole allspice berries
1 Tbsp whole mustard seeds (brown or yellow)
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole black peppercorns
2 teaspoons whole cloves
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon, crushed