• Prep Time:
  • Cooking Time:
  • Serves: 4 Lb beef

Home-Cured Corned Beef

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 4 lb Beef roast
  • 1/4 c Curing salt
  • 1/4 c Pickling spice
  • 4 Whole cloves
  • 1/8 c Peppercorns
  • 1/4 c Brown sugar
  • 1 ts Saltpeter; for color, opt
  • 1 tb Garlic cloves, crushed


Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
mustard seed in blender. Blend until coarsly chopped. Add brown sugar.
Set aside.

Trim roast (venison, beef, etc.), weigh and measure 1 level Tablespoon of
curing salt per pound. Add measured curing salt to spice mixture you set

Rub spice mixture into roast, pressing in well. Measure roast at thickest
point. Place into heavy freezing bag and close securely. Place in shallow
pan in refrigerator. Cure 5 days per inch of measured thickness, turning
bag daily.

At end of curing time wrap and freeze.

To cook: Drain juices, if desired rinse thoroughly under cold running
water to remove extra salt and spice pieces, wrap in foil and bake sealed
at 300 degrees 2 to 3 hours or until tender. Or use in any corned beef

Dorothy's comments: This recipe has been tested by my whole family on both
beef and venison with the results that if I do not have one either in
process or residing in the freezer ready for instant cooking I certainly
hear about my oversight! It has become the most requested top of the list
for both Birthday and Christmas giftlists. For ease in converting the ratio
of meat to spices I have set my serving size to the most often used size of
roast by my family. I have used this on several different cuts of meat,
however, our favorite is bottom round. Recently I became lazy and instead
of grinding the spices in my blender I left them whole. The result was
exactly the same in flavor and since I hate to bite into a spice by mistake
and rinse them off before I cook the corned beef, it made the rinsing task
a whole lot easier! I haven't tried using brisket myself, however since
that seems to be the only cut of meat that you can get as corned beef in
the supermarkets around where I live, I imagine it would work fine.
Actually, avoiding brisket was one reason I decided to corn all my own meat
at home! IMHO briskets "might" make good doorstops! Seriously though, the
main reason we don't care for brisket is only because mostly it has a high
amount of fat. The corning process does such a good job of tenderizing that
there is no problem with the toughness. Our favorite cut of meat to corn is
the bottom round since it seems to be a leaner cut of meat. Usually I just
cook the corned beef in the oven with a few potatoes, carrots and celery
with it. Or my husband likes to wrap it in foil and cook it on the
barbecue grill, unwrapping and browning it the last 15 to 20 minutes of the
cooking time.

Sylvia's comments: on brisket, it produced a very flavorful corned beef,
usable after about 12 hours in the crockpot. I substituted 4 tb pickling
spice for 3 bay leaves, 2 tb coriander seeds, and 1 tb mustard seed. I also
used whole spices without grinding them.

Brought to you by Sylvia Steiger

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