Home-cured corned beef

Home-cured corned beef


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About this recipe: If you enjoy scrumptious corned beef sandwiches and would like to cure your own corned beef at home, here's your chance! Corned beef is a type of salt-cured beef featuring prominently in Jewish, Irish American and Caribbean cuisines. You can find Prague powder #1® (a commercial pink curing salt) at your local butcher shop or through online sausage suppliers.


Serves: 100 

  • 4.75L ice water
  • 170g salt
  • 85g Prague powder #1® (pink curing salt)
  • 85g caster sugar
  • 2 tablespoons pickling spice
  • 11.5kg beef brisket

Prep:5min  ›  Cook:20hr  ›  Extra time:4days curing  ›  Ready in:4days20hr5min 

  1. In a large plastic bucket or tub, mix together the ice water, salt, Prague powder®, sugar and pickling spice. Submerge meat in the mixture and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
  2. Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

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