Homemade Corned Beef Brine Recipe- Easiest Recipe Ever:-The process of making corned beef brine at home is a satisfying one since it gives you the ability to maintain control over the flavors and components. Corned beef that is soft and tasty is the result of this time-honored dish, which is ideal for St. Patrick’s Day or any other occasion when you feel the need for a hearty supper.
Homemade Corned Beef Brine Recipe- Easiest Recipe Ever
Presented below is a comprehensive instruction to preparing corned beef brine at home, along with information regarding its nutritional value.
Ingredients
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 tablespoons pink curing salt (sodium nitrite)
- 2 cinnamon sticks
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice berries
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon juniper berries
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 bay leaf, crumbled
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Instructions
Prepare the Brine Mixture:
- Mix together water, kosher salt, brown sugar, and pink curing salt in a big pot, and stir until the ingredients are completely dissolved.
- The following ingredients should be added: cinnamon sticks, cloves, allspice berries, peppercorns, mustard seeds, coriander seeds, juniper berries, thyme, rosemary, garlic powder, onion powder, ginger, nutmeg, and a bay leaf that has been crumbled off.
- Heat the mixture until it reaches a boil, then reduce the heat and let it simmer for ten to fifteen minutes. After removing the brine from the heat, let it to cool down entirely.
Brine the Beef:
- Make sure that your beef brisket or beef round is placed in a brining bag or a big container that is safe for food.
- The beef should be completely buried in the brine once it has been poured over it after it has cooled. One way to ensure that it remains submerged is to use a plate to weigh it down.
- To ensure that the beef is brined evenly, seal the container or bag and place it in the refrigerator for five to seven days. Turn the steak once a day.
Cooking the Corned Beef:
- In order to get rid of any extra salt, remove the beef from the brine after it has been brined and then thoroughly rinse it under cold water.
- The corned beef should be placed in a large pot, and then fresh water should be used to cover it. In order to enhance the flavor, you may choose to use chopped onions, carrots, and celery in the dish.
- The corned beef should be simmered for three to four hours, or until it reaches the desired tenderness, once the water has been brought to a boil.
- Remove any foam that has risen to the surface of the liquid.
- After the corned beef has finished cooking, take it out of the saucepan and allow it to rest for ten to fifteen minutes before slicing it going against the grain.
Nutritional
Nutritional Information (Per Serving – 4 ounces of cooked corned beef):
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 1050mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 23g
