How to make your own naturally-cured Corned Beef without nitrates. It is easier and healthier than you may think! Allow one-week curing time.
Curing the Beef (Allow 5 – 10 days)
- 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 cloves
- 1/2–1 teaspoon red pepper flakes
- 1 tablespoon whole black peppercorn
- 1 tablespoon whole cardamom pods
- 2/3 cup sea or mineral salt
- 1/4 cup cane sugar
- 2 cups celery juice (1 bunch celery, see notes)
- 2 cups sauerkraut brine or whey (see notes)
- 1/4 cup beet juice or 1 tablespoon beetroot powder, optional (for color)
- 5 cloves of garlic
Cook the Corned Beef
- 3 cups water
- 1 onion,
- 2 cloves of garlic
- 2 celery
- 1 carrot
Brining the meat
- Rinse brisket and pat dry.
- Break up cinnamon stick and bay leaves, lightly smash cardamom. Mix together with mustard seeds, coriander, cloves, red pepper flakes, salt, and sugar.
- Rinse and dry brisket. Throughly massage spice/salt mixture into meat. Roll up tying with string to secure. Place rolled up brisket in jar or glass container.
- Pour sauerkraut brine (or whey-see notes), celery juice, and beet juice (if using) over the meat. Make sure meat is fully submerged. Though in the garlic cloves. Seal with lid.
- Place jar in the refrigerator for 5-10 days.
- Unwrap, rinse and cook.
Cooking the Corned Beef
- Prepare onion, celery, carrot and garlic cutting in large chunks. Put in the bottom of a crockpot (or dutch oven)
- Place meat on top of the vegetables along with the water.
- Cook on high for 4-5 hours, until the meat, is tender and easily forks apart.
You can use sauerkraut brine that you make from your own batch of cultured cabbage or strain store-bought sauerkraut. 1-quart yields about 1 1/2 cups. This amount will vary depending on the brands.
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 then 1 cup of whey.
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.
- Serving Size: 4 ounces
Keywords: corned beef recipe, How to cure corned beef, natural corn beef, corn beef without nitrates, homemade corned beef, naturally cured corn beef recipe