Nitrate-Free Corned Beef
Total Time
1 hour
Prep Time
1 hour
Rating
5 out of 5 stars
(4)
Ingredients
8 servings
- 2-3 pound thawed beef brisket (grass-fed preferred)
- 3 bay leaves
- 1 cinnamon stick
- 2 tablespoons mustard seeds
- 2 tablespoons whole coriander seeds
- 4 cloves
- 1/2-1 teaspoon red pepper flakes
- 1 tablespoon whole black peppercorn
- 1 tablespoon whole cardamom pods
- 2/3 cup sea or mineral salt
- 1/4 cup cane sugar
- 2 cups celery juice (1 bunch celery, see notes)
- 2 cups sauerkraut brine or whey (see notes)
- 1/4 cup beet juice or 1 tablespoon beetroot powder, optional (for color)
- 5 cloves of garlic
- 3 cups water
- 1 onion,
- 2 cloves of garlic
- 2 celery
- 1 carrot
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Preparation
Step 1
Brining the meat
Step 2
Rinse brisket and pat dry.
Step 3
Break up cinnamon stick and bay leaves, lightly smash cardamom. Mix together with mustard seeds, coriander, cloves, red pepper flakes, salt, and sugar.
Step 4
Rinse and dry brisket. Throughly massage spice/salt mixture into meat. Roll up tying with string to secure. Place rolled up brisket in jar or glass container.
Step 5
Pour sauerkraut brine (or whey-see notes), celery juice, and beet juice (if using) over the meat. Make sure meat is fully submerged. Though in the garlic cloves. Seal with lid.
Step 6
Place jar in the refrigerator for 5-10 days.
Step 7
Unwrap, rinse and cook.
Step 8
Cooking the Corned Beef
Step 9
Prepare onion, celery, carrot and garlic cutting in large chunks. Put in the bottom of a crockpot (or dutch oven)
Step 10
Place meat on top of the vegetables along with the water.
Step 11
Cook on high for 4-5 hours, until the meat, is tender and easily forks apart.
Step 12
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