How to Make Your Own Amazing Corned Beef with Generations Beef Brisket for St. Patrick’s Day
St. Patrick’s Day is the perfect time to enjoy a delicious homemade corned beef, and there’s no better way to do it than using a high-quality Generations Beef brisket. With a little patience and the right technique, you can cure your own corned beef at home and create a meal that’s packed with flavor and tenderness. Here’s how to do it step by step!
What You’ll Need:
1- Generations Beef Wagyu Brisket (5-7 lbs.)
1- gallon of water
1 -cup kosher salt
1/2 -cup granulated sugar
1 -tbsp pink curing salt (Prague Powder #1)
1 -tbsp black peppercorns
1- tbsp mustard seeds
1 -tbsp coriander seeds
1- tbsp allspice berries
1- tbsp crushed red pepper flakes
3-4 bay leaves, crumbled
4-garlic cloves, smashed
Step 1: Prepare the Brine
In a large pot, combine the water, kosher salt, sugar, pink curing salt, and all the spices. Bring to a boil, stirring until everything is dissolved. Let the brine cool completely, then refrigerate until chilled.
Step 2: Cure the Brisket
Place the brisket in a large food-safe container or a sealable plastic bag. Pour the chilled brine over the brisket, ensuring it is fully submerged. Cover and refrigerate for 5-7 days, flipping the brisket once per day to ensure even curing.
Step 3: Rinse and Cook
After the curing process, remove the brisket from the brine and rinse it thoroughly under cold water. Place it in a large pot and cover with fresh water. Add a few more bay leaves, peppercorns, and garlic cloves for extra flavor.
Bring the water to a boil, then reduce to a simmer and cook for 2.5-3 hours, or until the brisket is fork-tender.
Step 4: Serve and Enjoy
Slice the corned beef against the grain and serve with classic sides like cabbage, carrots, and potatoes. For an extra special touch, try making homemade mustard or a horseradish sauce to complement the rich, savory flavor of the Wagyu brisket.
Final Thoughts
For the past 2 years, I've corned a brisket for St. Patrick's day for our family meal. Believe me when I say this--making your own corned beef at home is easier than you think, and using a Generations Beef brisket takes it to the next level. By curing it yourself, you get complete control over the flavor and quality, ensuring a meal that’s far superior to store-bought versions. I did attempt to corn a brisket without using the pink curing salt called for in the recipe as I was hopeful to keep this as natural as possible. I used raw beet and cooked it with the making of the brine to pull out the red color traditional corn beef always has. It did add a slight pink color to the beef, however it lacked something in skipping the use of the pink curing salt. Last year I found the curing salt on Amazon and used some as called for in the recipe. It made all of the difference. I won't omit this ever again.
Get your Wagyu brisket in time for St. Patrick’s Day!
Order from Generations Beef today and celebrate with a truly exceptional homemade feast!