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Corned Beef - History and Chemistry

Corned Beef - History and Chemistry
Ingredients/To Cure Corned Beef:
  • For a 4-5 pound piece of Brisket:
  • 3/4 cup Kosher Salt
  • 1 tablespoon Sodium Nitrite (Prague Powder, Pink Salt, etc…)
  • 3 tablespoons Brown Sugar, packed
For the Spice Rub:
  • 2 Tbsp Whole Coriander Seed
  • 2 Tbsp Whole Black Peppercorn
  • 2 Tbsp Whole Allspice Berries
  • 2 Tbsp Whole Yellow Mustard Seed
  • 5 Bay Leaves
  • 4 Whole Cloves


Directions:


  1. Rub the salt/sugar mixture on the beef first, then press the spices into the meat.
  1. Slide the meat into a ziploc bag, pressing out as much air as possible, and let it sit in your fridge for 7-10 days before cooking.
  1. Heat your oven to 200 degrees
  1. Put the brisket in a dutch oven and cover with water by a few inches
  1. On the stove, bring the water to a simmer over high heat
  1. Cover the pot and put it in the oven for 7-10 hours, until the meat is fork tender and slices easily


History and Chemistry of Corned Beef - Home & Family

Food nerd Dan Kohler talks about the long history of corned beef!


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For more information on Dan Kohler, go to:  www.renegadekitchen.com

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