Corned Beef from Start to Finish

By á-58

Corning is a method of curing meat with salt. Preserving meat by way of salt-curing (the chemical reactions inhibit bacterial growth) has been in practice for centuries. We mainly cure meat now for the flavor and texture qualities it gives meat.

To properly cure this brisket, prague powder #1 (pink curing salt) is an essential ingredient. The sodium nitrite slowly decomposes into nitric oxide, which reacts with myoglobin in the meat to create the pink color of the brisket. This reaction is also what gives cured meat its slightly tangy flavor.

Ingredients

• 1 brisket flat
• 3/4 cup kosher salt
• 1 tablespoon pink curing salt (prague powder #1)
• 2 tablespoons brown sugar
• 2 tablespoons whole black peppercorns
• 1 tablespoon yellow mustard seeds
• 2 tablespoons whole coriander seeds
• 1 tablespoon allspice berries
• 6 whole cloves
• 1 tablespoon ground ginger
• 6 bay leaves, roughly torn
• 1 pound carrots, peeled and roughly chopped
• 2 pounds russet potatoes, peeled and roughly diced
• 1 whole head white or green cabbage, cut into 6-8 wedges

Preparation

Step 1

Curing
Combine salt, curing salt, and brown sugar and rub evenly over the surface of the brisket.

Combine peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves and evenly coat the brisket with the spices, pressing them in. Place brisket into a zipper-lock bag, squeezing out as much air as possible, and seal. Lay sealed brisket on a sheet pan and refrigerate for 7-10 days. Flip the brisket over once a day to evenly cure the meat. We refrigerated our brisket for 10 days to be sure it was fully cured.

Cooking
Preheat oven to 200°F (93°C). You can set the oven temperature higher to speed up the cooking time, but a low and slow cook will yield the best results.

Remove the brisket from the bag, rinse off spice rub completely, and pat dry.

Place brisket in a cast-iron Dutch oven, and insert ChefAlarm probe into the thickest part of the meat (before boiling is the easiest time to place the probe). Set the high alarm to 180°F (82°C).