Are you craving a truly delicious Reuben sandwich? Look no further! This recipe guides you through making incredibly flavorful homemade corned beef, taking your classic Reuben to the next level. Forget those pre-packaged slices; this method delivers tender, perfectly seasoned corned beef that will have you reaching for seconds. It's easier than you think to create this healthy and satisfying meal from scratch, perfect for a quick dinner idea or a special occasion. Let's get started on this journey into homemade cooking and delicious dishes!
Ingredients:
- 3-4 pound beef brisket (point cut preferred)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup pickling spices (available at most grocery stores)
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
- 1 large onion, roughly chopped
- 4 cloves garlic, smashed
- 1 bay leaf
- 8 cups water
Equipment:
- Large pot or Dutch oven
- Ziploc bag (large enough for the brisket)
Instructions:
Preparing the Brine:
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In a large bowl, combine the kosher salt, brown sugar, pickling spices, peppercorns, coriander seeds, onion, garlic, and bay leaf. Mix well to ensure even distribution of spices.
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Place the beef brisket in the Ziploc bag. Pour the spice mixture over the brisket, ensuring it's evenly coated. Seal the bag, removing as much air as possible.
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Place the bagged brisket in a large container (like a food-safe bucket) and fill the container with cold water until the brisket is fully submerged. You might need to weigh down the bag to keep it under water. Marinate in the refrigerator for 7-10 days, flipping the bag halfway through.
Cooking the Corned Beef:
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After brining, remove the brisket from the bag and rinse thoroughly under cold water. Discard the brine.
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In a large pot or Dutch oven, add the brisket, the reserved chopped onion (from the brine), and enough fresh water to cover the brisket by about 2 inches.
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Bring the water to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is fork-tender. Check the internal temperature; it should reach 190-200°F (88-93°C).
Finishing and Serving:
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Remove the brisket from the pot and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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Slice the corned beef against the grain into thin slices. Serve immediately on your favorite Reuben recipe.
Cooking Tips & Variations:
- For a richer flavor: Add a few juniper berries to the brine.
- Adjust the salt: If you prefer a less salty corned beef, reduce the amount of kosher salt by 1/4 cup.
- Don't skip the resting period: Allowing the brisket to rest is crucial for achieving maximum tenderness.
- Make it a meal prep staple: This recipe makes enough corned beef for multiple meals, perfect for meal prepping healthy meals for the week.
- Leftovers? Leftover corned beef can be used in salads, hash, or enjoyed cold in sandwiches.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your brisket and the number of servings. A general estimate for a 4-ounce serving:
- Calories: Approximately 250-300
- Protein: Around 25-30 grams
- Fat: 15-20 grams
- Sodium: High (due to the brining process)
This easy corned beef recipe is a fantastic way to elevate your homemade cooking and create truly delicious dishes. Whether you are a beginner or an experienced cook, this recipe delivers impressive results, making it a perfect addition to your collection of best recipes and quick dinner ideas. Enjoy!