Here at The Local Butcher Shop we make Corned Beef. We like our Corned Beef a lot. It is a very satisfying process to make something so luscious out of a piece of brisket, eye of round or bottom round. You can do it at home! Here’s how to it:
Adapted from Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn
Make a brine by combining 1 gallon on water, 2 cups of kosher salt, 1/2 cup of sugar, 3 garlic cloves (minced) and 2 tablespoons of Pickling Spice in a large pot that is big enough to put a 5 pound brisket into.
Bring the brine to a simmer, stirring until the sugar and the salt have dissolved. Allow the brine to cool to room temperature and then refrigerate until it’s chilled.
Put a 5 pound brisket (or beef round) into the brine and weigh it down to keep it submerged (a plate works well). Refrigerate for 5 days.
Remove the brisket from the brine and rinse it thoroughly under cold water in the sink.
Put the brisket in a pot and cover it with cold water. Add 2 more tablespoons of Pickling Spice and bring the water to a boil. Reduce heat and simmer, covered, for about 3 hours or until the brisket is fork-tender. The meat should always be covered with water, so if it gets low, fill ‘er back up! To use internal temperature as a guide for doneness, we recommend cooking eye of round
to 145°F and briskets to 165°F.
Remove the corned beef from the water. The water (now called cooking liquid) can be used to moisten the meat or you can add vegetables and serve as a broth with the meat. Slice the beef and serve warm, or cool, wrap and refrigerate. It should keep for about a week.
Let us know how it goes!