Corned Beef from Scratch

Find our TF 100% grassfed beef Briskets here!

1. In a large pot, bring to a simmer 1/2 gallon (8 cups) of water then add the salt, sugar, optional garlic, and about 1/2 the contents of the TF pickling spice jar (about ~3 rounded Tbsp) including half of the cinnamon sticks, stir & simmer until the salt and sugar dissolve. For stronger and more flavorful seasoning, toast the entire jar of seasonings and gently crush before using.
2. Pour another 1/2 gallon (8 cups) of cold water & ice into the pot to cool the brine.
3. Add brisket and cooled brine to a pot or container (large ziploc or roasting bags work too) large enough to hold everything and ensure the brisket can be fully submerged (cut the brisket into smaller pieces if necessary). Refrigerate for 5-7 days, flipping the brisket daily.
4. Remove the brisket from the brine, discard brine. Rinse the meat thoroughly under cool running water.
5. Place the brisket in a pot large enough to fit it. Cover with water by at least one inch, add 1 Tbsp or the rest of the seasonings (toast and lightly crush if you haven’t and you’d like to), bring to a boil and skim off any foam.
6. Reduce the heat to low, cover, and gently simmer for 3-4 hours, or until the brisket is fork-tender. Top off the pot with more water if the water gets too low. Note that this method really needs boiling to cook, baking will make things too salty.
7. Remove the beef, serve by cutting against the grain and then get excited for leftovers: Ruebens and corned beef hash!

*450 grams (not using Morton’s kosher? weigh the salt since grain size differs significantly with Diamond Crystal kosher salt being about 3 1/3 cups by volume).

Note: because we are not using pink curing salt, it will be a dull grey and not bright pink like store-bought corned beef, add 4 tsp of pink curing salt to the brine if you’d prefer.

Leftover pickling seasonings? 

Make a simmer pot! 

• The rest of the jar of pickling spices
• Add cinnamon sticks so you have 3-4 of them
• 1 Tbsp vanilla extract
• 2-3 oranges (use the entire thing cut up or eat the inside and just use the peels)
• 1-2 apples (whole apple cut up or just the peels)
• 4 to 5 cups of water
• Optional: star anise, cranberries, lemons, ginger, pine needles, essential oils, bay leaves, fresh herbs. 
• Add everything to a pot on the stove, bring to a boil and then turn down to a simmer. Add more water throughout the day if needed. Or use a slow cooker with the lid off. 

Make pickled veggies (personally, I love pickled onions using this blend), go here to see 40 different foods you can pickle!