How to Make Award-winning Homemade Corned Beef

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Before you jump to Homemade Corned Beef recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

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You may possibly prefer preparing food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is actually greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many people incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is especially economical when it's full before a cycle is started. Don't dry the dishes by using heat, use the cool dry or air dry features to increase the money you save.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living just isn't that tough. Largely, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let's go back to homemade corned beef recipe. You can have homemade corned beef using 8 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Homemade Corned Beef:

1. Take 3 pounds of brisket or chuck roast or rump roast.
2. You need of -------------------.
3. You need of Brine :.
4. You need 1 gallon of spring water.
5. Take 1 cup of kosher salt.
6. Get 1/2 cup of brown sugar.
7. Take 1/4 cup of pickling spice.
8. Provide 1 tablespoon of pink curing salt.

Instructions to make Homemade Corned Beef:

1. Combine all of the brine ingredients in a large pot and bring to a boil, occasionally stirring to incorporate the salt and sugar. Remove from heat and let cool to room temperature..
2. Place the meat in plastic container and add the brine making sure that the meat is completly submerged. Use an injector to inject the meat with the brine to achieve a even and complete cure. Place in the refrigerator and allow to cure for 5 to 7 days. Check at least once a day to turn and make sure the meat is still completly submerged..
3. Place the corned beef in a pressure cooker on top of a small rack to keep the meat from touching the bottom. Add 2 cups of the brine and cook on high for 50 minutes. Allow the pressure to naturally release..
4. Allow the meat to cool in it's liquid so some of the juice is reabsorbed..
5. Use your corned beef as you will. I like using it in red flannel hash or a grilled rueben sandwich..

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