Heather’s Home Cured Corned Beef

The corned beef method is not mine; it crossed my radar originally as part of a Farmer’s market newsletter a few seasons ago.  It’s the brainchild of the family that runs Watson Farm in Jamestown, RI.  Their Conimicut grass-fed beef and lamb are exceptional, I can solemnly attest; so I have no reason to think that they’d spoil such a lovely product with a lousy corned beef cure.  This is their annual go-to recipe for corning a beef brisket, no nitrates, nitrites, preservatives, or artificial anything required.

Heather’s Home Cured Corned Beef
3 lb beef brisket, point or flat
3 Tbs pickling spice mix, see below
4 cups water
1 1/2 cups Kosher salt

In large sauce pan or small stock pot, bring to boil the water, spice mix and salt. Remove from heat and allow to cool completely. Place brisket in a two gallon zip bag and pour corning brine over brisket. Seal bag, removing as much air as possible. Place bag in a large dish and weight down brisket so that it is completely submerged in brine. Refrigerate for five days. Rinse under cold water before cooking.

Pickling Spice Mix
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red-pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2-4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

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