Description
How to make your own homemade Corned Beef with natural nitrates from celery juice. It is easier and healthier than you may think! Allow one-week curing time.
Ingredients
- 2-3 pound thawed beef brisket (grass-fed preferred)
- 3 bay leaves
- 1 cinnamon stick
- 2 tablespoons mustard seeds
- 2 tablespoons whole coriander seeds
- 4 whole cloves
- 1/2-1 teaspoon red pepper flakes
- 1 tablespoon whole black peppercorn
- 1 tablespoon whole cardamom pods
- 2/3 cup sea salt or mineral salt
- 1/4 cup cane sugar
- 2 cups celery juice (1 bunch celery, see notes)
- 2 cups sauerkraut brine, whey (see notes) or beet kvass
- 1/4 cup beet juice or 1 tablespoon beetroot powder, or a few slices of fresh beet, optional (for color)
- 5 cloves of garlic
- 3 cups water
- 1 onion
- 2 cloves of garlic
- 2 celery
- 1 carrot
- 1/2 head of cabbage
Instructions
Brine the meat:
- Rinse the beef brisket and pat dry. Trim the fat to 1/4 inch or remove it completely.
- Break up the cinnamon stick and bay leaves, and lightly smash the cardamom. Mix together with mustard seeds, coriander, cloves, red pepper flakes, salt, and sugar.
- Thoroughly massage the spice/salt mixture into the meat (non-fat side). Roll it up tying with string to secure. Place rolled up brisket in a large jar or glass bowl.
- Pour sauerkraut brine, celery juice, and beet juice (if using) over the meat. Make sure the meat is fully submerged. Throw in the garlic cloves. Seal with lid.
- Place the jar in the refrigerator for 5-10 days to cure.
- Unwrap, rinse, and soak it in water for 1-2 hours to remove the salty flavor.
Cooking the Corned Beef
- Slow Cooker: Prepare onion, celery, carrot and garlic cutting in large chunks and place in the bottom of a crockpot. Place the meat on top of the vegetables (the fat side up) along with 4 cups of water. Cook on high for 4-5 hours, or 8-9 hours on low, until the meat is tender and easily forks apart.
- Baking instructions: Place the corned beef brisket in a Dutch oven or heavy pot with a lid (or cover tightly with foil). Add 2 cups water, broth, or beer. Cover and bake at 350°F for 1 hour, then reduce heat to 300°F and continue cooking 3–4 hours, until a fork slides easily into the center.
Cooking time will vary depending on the thickness of the brisket. Roast vegetables on a separate sheet pan, or add them to the pot during the last 2 hours of cooking.
To serve, slice the corned beef against the grain. Platter with the veggies and sprinkle with fresh parsley.
Notes
You can use sauerkraut brine, our gut shot brine, or beet kvass, which you can make from your own batch of homemade sauerkraut — or strain store-bought sauerkraut. 1-quart yields about 1 1/2 cups. This amount will vary depending on the brands. You can also buy Beet Kvass.
Celery juice can be made with a juicer, or blended in a blender with 2 cups water (then strained) or feel free to use store-bought celery juice.
If you choose to use whey, you can strain full-fat yogurt in a strainer lined with cheesecloth over a bowl left out at room temperature for about an hour. 1 quart usually yields a bit more than 1 cup of whey. The yogurt will now be thick – “labneh”.
Adding vegetables to the crockpot when cooking the meat is totally optional, it just adds more savory flavor. Alternatively cooking in just water will work just fine.
Store the cooked corned beef in the fridge up to 4 days in a seal container. Or freeze for 3-4 months. I like to freeze in meal sized portions.
Nutrition
- Serving Size: Used a 2 lb brisket - 4 ounce portions
- Calories: 235
- Sugar: 6.3 g
- Sodium: 966.5 mg
- Fat: 9.3 g
- Saturated Fat: 3 g
- Carbohydrates: 12.9 g
- Fiber: 2 g
- Protein: 25.2 g
- Cholesterol: 70.3 mg
