What makes this recipe for corned beef different? No curing salt is used, which is why it doesn’t have that distinct pink color. Personally, I would not want to use salt that contains nitrite, even in minimal amounts. So instead of using curing salt, I marinated the meat for two days in my fridge then cooked it in my Instant Pot for an hour and a half. The results were tender, juicy and delicious!
Ingredients:
- 4 lbs beef brisket, trimmed
- 7 cups of water
- 1/4 cup white vinegar
- 1/2 cup kosher salt
- 3 tbsp pickling spice
- 2 tbsp whole allspice
- 1 tsp mustard seeds
- 10 whole cloves
- 10 allspice berries
- 15 bay leaves
- 1 tsp peppercorns
- 10 cloves garlic
- 1/4 cup brown sugar
- 1 pc carrot, chopped
- 3 stalks of celery
- 1 whole yellow onion, quartered
Directions:
- In a big pot, add the water and all the spices. Bring to a boil and simmer for 30 minutes. Allow to cool completely.
- Transfer to a container large enough to hold this liquid AND the brisket, then add the brisket. Cover and refrigerate for up to two days.
- Remove the brisket from the marinade and scoop off all the spices using a slotted spoon.
- Place the brisket in a pot and add 3 cups of water, then the carrots, celery, onions and spices.
- Boil and simmer for 2 hours or until tender, depending on the kind of pot you use. A pressure cooker (I used an Instant Pot®) works great for this recipe!
- When cooked, slice the corned beef against the grain.
- Serve with sauerkraut or sliced tomatoes. This corned beef goes great with sourdough bread!
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