Corned Beef

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Excellent corned beef recipe! Makes a lot so it's good for a crowd. If there is leftovers you can make the best corned beef hash you will ever have, and of course it makes an awesome Ruben sandwich. Because I make my own sausage, all types (will never buy at store again I have Insata Cure #1 on hand which is much more reliable than Saltpeter, its what gives that classic pink color you find in corned beef, don't use red food coloring for goodness sake. You can get at The Sausage Maker online or see if you can get your local sausage maker or butcher to sell you some.

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Great recipe. Did this as an exercise, to just be able to say that I had tried it from scratch. But to be honest, it came out so nice, I would be happy to do it at least once a year for a psuedo-Irish meal.

I was able to find sodium nitrate at my spice shop being sold as "curing salt". As a matter of fact, it was only by accident that I learned it was nitrates. I was making gravlax (cured salmon and asked if curing salt would help. The shop owner got all freaked and said it was only for bacon (which also sometimes uses nitrates. Just mentioning to give others another label to look for.

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This is a great recipe for corning beef, so unlike the mass produced corned beef you find in supermarkets. It had an excellent flavor and texture. But Alton, darling, where in the world did you get the idea that a 5-pound brisket could feed 7 hungry men? I made two and there were no leftovers.

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Excelleng recipe. Came out exactly as I had hoped. Difficulty in finding potassium nitrate was solved by obtaining sodium nitrate from the butcher's. Fantastic!

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Very amazing flavor the aromatics were a perfect blend, the only problem I had was getting my hands on potassium nitrate in Madison Wi. So I purchased the "already corned beef", and used the recipe above along with 2 bottles of beer instead of so much water. I left it in the fridge fully immersed. It turned out AMAZING! Thanks Alton for a great recipe.

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I followed Alton's brine recipe exactly for the curing process. I added red food dye to the second. The first time I found the meat an off color purplish pink on the inside and the exterior gray. I did not get the meat as tender as I'd hoped either. This time I altered a couple of things which worked. I was pleased with the outcome. My discovery was adding red food coloring to the brine. I can't tell you the difference it made in appearance. I cut the amount of Salt Peter in half....since I wasn't trying to preserve the meat. I was a little worried about that but the end result was a wonderful color inside and out. It looked just as great after cooking as well...pink throughout unlike my first attempt. I was not disappointed. The other change I made was to rather than boil I brazed the meat at about 250 until it reached 180 degrees. I can't tell you how tender the meat was. I added cabbage and potatoes after I was finished cooking. Tasty? What did you think?

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Potassium nitrate (saltpeter can also be found at a compounding pharmacy - a special type of pharmacy that creates unique formulations of medications for patient specific needs. The only rub here is that you may need a prescription for it depending on where you live.

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Super Easy recipe, if you are considering making it. I have made the brine recipe five times now but I cook it in the oven low and slow as a braise. Concerning the Saltpeter, I did a lot of research online and it seems Pink Curing Salt works just as well and is better for you. I just 1tsp pink curing salt per 5lb and my corn beef turns out nice and pink. Again, Alton has spoiled me and I can't eat regular supermarket corn beef anymore.

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Best corned beef you're going to have! Love the flavor the vegetables take on in this dish... Truly a recipe you will be glad you made. I have made it with prepared corned beef and placed in the oven and it just wows the crowd every time! Making it tomorrow and can't wait!!! Giggity!!!

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Absolutely fantastic, despite not having saltpeter (I couldn't find a corned brisket here in Bulgaria, let alone a specialized seasoning/spice... must confess to having to order juniper berries on amazon as well. Corned the beef for 12 days and the spices were just right, not too salty. Served with colcannon (combined Tyler's Ultimate recipe and the one from Paula Deen's show. Leftovers will be great on a sandwich tomorrow!