Homemade Corned Beef
Tender, delicious, and made entirely from scratch, making corned beef isn't hard! Grab some brisket and a few other things, and in 6 days you can be feasting on homemade corned beef!
Servings: 10 servings
Calories: 359kcal
Equipment
- Large container that can hold the brisket and brine and fit into your fridge
Ingredients
- 5 pounds brisket flat, point, or both
- 1 gallon distilled water
- 1 cup kosher salt
- 2 teaspoons Prague Powder #1
- 1/4 cup pickling spice
Instructions
- Mix the distilled water with the Prague Powder #1, and salt until dissolved in a large, non-reactive container that can hold the brisket and water and still fit in the fridge.
- Add the brisket and pickling spice to the liquid and pop the container into the fridge.
- Flip the brisket over once a day for 5 days, and give the water a good stir.
- Add the end of the 5th day, drain the wet cure and rinse the brisket. Refill the container and refrigerate the brisket for another 8-10 hours, draining and replacing the water at least once during that time.
- Cook your corned beef however you like!
Notes
Please note - the salt content is not calculated because I have no way of knowing how much salt is absorbed by the brisket.
For reference, a 3-ounce serving of store-bought corned beef has about 827 g of sodium.
Nutrition
Serving: 8ounces | Calories: 359kcal | Carbohydrates: 2g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 200mg | Potassium: 777mg | Fiber: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 5mg