Sunday, September 07, 2008

Corned Beef

As mentioned in my last post we caught some lovely roasts on sale and decided to purchase several to make corned beef. The hardest part about making corned beef is the amount of time it takes for the meat to cure which is one week per inch of thickness. With an average sized roast that can take anywhere from3 to 6 weeks in the refrigerator to cure completely.

From my readings, the taste is more like the salted beef so popular along the Atlantic Coast than it is the stuff you buy in the store, which appears to be a liquid cured beef brisket. We've enjoyed our version with potatoes, cabbage, and even smoked to make a nice lunch meat. The beef does have to be rinsed well before using in your favourite recipe other wise it is very high in the sodium content.

Corned Beef Curing Powder
1 4-6 lb beef roast
5 Tbsp Morton's Tender Quick or similar curing salt
2 Tbsp Brown Sugar
1 Tbsp Black Pepper
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Allspice
3 Tbsp pickling spice mix (optional)

Coat beef roast with powder and place in a sealed container, along with any leftover powder you may have, in the refrigerator. Leave to cure for one week per inch of thickness. A 6" round roast will take 6 weeks to cure. Once it is cured you can rinse and cook right away or freeze for later use.

We always prepare more more than one roast at a time so we coat the meat, place it individually into a Food Saver vacuum bag, and seal it being careful not to get any powder or juice in the heat seal. This allows us to place the roasts tightly in the refrigerator while letting them cure. As soon as they are cured they go right into the freezer as is. During the curing process the meat juices will blend with any dry powder left in the corners of the bag which will then leach into the meat.


Anonymous said...


You will have to let us know how your corned beef turned out. I love corned beef but never tried to make any.


Dee said...

This isn't the first time we've tried this recipe. Last year we did up three roasts and loved it. We used the first for Corned Beef & Cabbage, which is when we learned you have to rinse the roast or it will be to salty. The second we used to make corned beef hash which was very tasty. The last we smoked and sliced into lunch meat, which was also very tasy.

The curing salt is a tad difficult to find around here so I may have to order a case from Morton's Salt company in the US.