Classic Corned Beef

When I made my own corned beef for the first time it was a revelation. Can’t recommend it strongly enough! This is the first part of the recipe–where you actually, you know, cure the beef. After this, it’s simmered in water for a couple hours till super-tender, then sliced and served with roasted (preferably) or boiled vegetables for St. Patrick’s Day. Or just boiled for corned beef sandwiches. Or smoked with a rub for pastrami. You get the idea!

Ingredients

  • ½ cup diamond crystal kosher salt

  • 10% of above salt can be replaced by pink salt if you want a nitrated corned beef

  • 1 tablespoon black peppercorns , cracked

  • ¾ tablespoon ground allspice

  • 1 tablespoon dried thyme

  • ½ tablespoon paprika

  • 2 bay leaves , crumbled

  • 1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry

Directions

  • Mix salt and seasonings together in a bowl

  • Spear brisket 30 or so times per side with meat fork or metal skewer

  • Rub each side evenly with mixture.

  • Place in a 2-gallon Ziploc bag (Jumbo) and seal, forcing out as much air as possible

  • Place in pan large enough to hold it (a sheet pan is good for this), cover with a second, similar sized pan, and weight down with bricks or cans.

  • Refrigerate 5-7 days, flipping once per day