Corn your own beef: Homesteading Family
- Published on Mar 22, 2017
- Corn your own beef for a healthy alternative to the chemical laden store bought version. Happy St. Patrick's Day!
2 quarts water
4-5lb grass fed beef brisket (or other roast)
1 cups salt
2 Tbs Peppercorns
1 Tbs Mustard seed
2 Cinnamon sticks
1 tsp Whole allspice
1 tsp Coriander seeds
1/2 tsp Whole cloves
1/2 tsp ground ginger
4-5 Garlic cloves or 1/2 tsp garlic powder
1/2 tsp Thyme or savory
3 bay leaves
Mix 1 quart water with all spices and salt.
Heat and stir until salt is dissolved.
Add remaining water and stir. Cool until brine is at body temp or cooler.
Pour over meat in a non leaching container or put meat in a gallon ziplock bag and cover with brine. Seal removing air as you go.
Be sure your meat is completely submerged in the brine.
Place in refrigerator for 7-10 days turning meat every day or 2. Or keep on counter in cool kitchen for 3-5 days, turning every day.
Cook on low heat all day in crockpot or Dutch oven in a mixture of 2 cups brine and 4 cups fresh water. Add whole red potatoes and carrots for the last hour of cooking and cabbage wedges for the last 30 minutes.