Corned Beef

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this is the only recipe i use for corned beef. if you cant find salt peter it is in the spice isle under allum

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Can't get salt peter anywhere so I took the advice of others here and got Morton's Tender Quick. I increased the size of the mixture by 50% to accomodate the larger portions of meat that I had. I also used a pre-packaged item called "pickling spices", about 4 oz in size and dumped the whole thing in my mixture. It had all the ingredients called for in Alton's recipe except pepper corns, which I forgot to add. But, no matter, it all came out superbly. I gave a hunk to my daughter and I will be making another batch very soon. I was concerned about the amount of Tender Quick since it's a mixture of other things besides sodium nitrate and sodium nitrite, but it worked just fine the way it was.
It was a little on the salty side though, so I'll try using a little less salt next time. Sure beats the store bought kind for sure.
Great recipe though thanks Alton.

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Absolutely the best corned beef I've ever had, hands down. My only regret was that I didn't make two batches at once. I used Morton's Tender Quick for the salt and the saltpeter, available at a great online spice company...everyone loved it.

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What a great recipe! What do you serve with this, it's so good? I'm having guests in a couple days, so I cooked up a test piece that has been soaking for 7 days. I used 10 kobe sirloin steaks instead of brisket, and the test piece came out a nice pink with perfect texture. Can't wait to cook the rest, but as for side dishes? Fried okra and mac-n-cheese...and cornbread with maple butter... Please, enjoy this recipe, it's deffinitely "Good eats".

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My husband and I have made this three years in a row for St. Patricks day and we plan on continuing the tradition. This is such and great recipe and worth the advance planning. We start looking forward to this weeks worth of meals about the time we recover from our holiday food coma.

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i followed it to a tee but it salty. i'm soakin it now will that take some salt

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Hey Dennis, Did you accidently included the meat in the quick boil to dissolve the salt and spices....that would make it dry and tough.

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This is absolutely the best corn beef recipe! I recently used it on a 5 lb flank beef brisket and the result was divine. I was not able to get Salt Peter in the local stores, so I used Morton's Tender Quick (1% nitrates & Nitrites the color was still prefect. Here?s to many now corn beef meals.
Incidentally, while I respect those who have reservations about using Salt Peter in this recipe, a word of caution ,they may also which to avoid processed meats and fish of any kind; as there is a 99% chance that they contain nitrates/nitrites ? the pink coloration is a dead giveaway.
Thanks Alton!

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I have already done this recipe almost a dozen times. The first few I had to omit the saltpeter as it is impossible to find, but then I did a search on Amazon. It is possible to use either kind - potassium nitrate OR sodium nitrate, they both do the same thing.

One thing to add: if anyone likes to smoke meat, if you take this corned beef after it has finished corning & smoke for 4-6 hours until the internal temperature is about 160 (use hardwood like hickory you end up with home made pastrami.

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Went to NYC a couple of weeks ago and had a corned beef sandwich at Junior's. On the drive back to Boston we stopped at Rein's Deli and had a corned beef sandwich. Got home and started brining a brisket. Alton's recipe for corned beef was better tasting (not by too much than either of those two great places for corned beef.