This is a simple marinate for making savory tender “corned” beef. This recipe is best if marinated at least over night Although traditional corned beef is made from brisket, there is no reason other cuts can’t also be used, I like using London Broil. True “corned”, cured meats take a lot longer and are brined for around 2 weeks. The red color from American commercial corned beef is from chemical nitrites which can be replaced with celery seed. Home-made natural corned beef will have the color of a pot roast. If your wondering about the term “corned” it means grain, as in a grain of salt, nothing to do with corn.
E-Z Home-made Corned Beef
Best marinated 1-4 days ahead.
- 1 average size roast, best Grass Fed London Broil, or brisket
- 1 Cup Beet juice, best from Probiotic Fermented Whole or Sliced Beets ,option juice of 1 red beet, or store bought juice from pickled beets * store bought not Paleo
- 2 tablespoons unrefined sea salt
- 1 tablespoon white pepper corns
- 1 tablespoon black pepper corns
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- 1 teaspoon yellow mustard seed
- 1 teaspoon dill seed
- filtered water as needed
- fingerling potatoes if desired, not Paleo, or Low Carb
Pat meat dry. Grind seeds and peppers, to cracked stage, not powder. Mix in salt. Press evenly all over meat. Place in plastic bag, and glass dish large enough for meat to lay flat. Pour in beet juice. Add filtered water if needed to cover. Refrigerate over night or for a few days. Flipping meat over every 12 or so hours. Remove meat from refrigerator, pat dry. Just cover with filtered water. Bring to a boil, reduce and simmer, about 1 to 1 & 1/2 hours, until meat gives a bit when pierced with a fork. Add potatoes, and cabbage, cook until all are fork tender. Enjoy!