Corned Beef
For juicy and tender corned beef, pull out the slow cooker to make it easy. It takes a little longer, but you don't have to babysit the beef quite as much. Corned Beef is distinctively pink because of pink salt (aka Prague Powder #1, aka DQ Cure), a combination of sodium chloride, sodium nitrite and a bit of pink dye, supposedly added to prevent it being confused for regular salt. It's readily available via the Interwebs, but may also be procured from your local butcher shop or kitchenware store. Technically, you can make corned beef without it, but I’d sure miss that color. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia
- Time: 7440 min
- Servings: 6
Source: Alton Brown
Ingredients
- quart water
- ounces kosher salt
- light brown sugar
- teaspoons pink salt
- teaspoon mustard seed
- teaspoons whole black peppercorns
- whole cloves
- whole allspice berries
- whole juniper berries
- bay leaves, crumbled
- teaspoon ground ginger
- pounds ice
- beef brisket, trimmed
- small onion, quartered
- large carrot, coarsely chopped
- stalk celery, coarsely chopped