Michael Ruhlman's recipe. It works beautifully, even with cuts of meat that are not brisket. I've made it several times.
http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/
Hey I have one in the fridge right now! It is from the America's Test Kitchen Family Cookbook and I've made it once before, maybe a few years ago? You rub down a beef brisket with the peppercorns/salt/paprika/etc. and then poke it all over (I guess to let the rub penetrate) and then weight it down in your fridge (I stuck my baking stone on top of it - lol) and let it hang out in the fridge for 5-7 days.
Yay, just checked and it's on their website (I won a subscription!):
Why this recipe works:
The best corned beef recipe was made with beef we cured ourselves. For our home-corned beef recipe, we selected point-cut brisket. We added the vegetables in two batches, based on their cooking times, for the perfect combination of flavors and textures.
If you prefer a leaner piece of meat, feel free to use the flat cut. In fact, we found more flat cut than point cut briskets in supermarket meat cases, so you'll probably have to ask the meat department attendant or butcher to bring you a point cut. Leave a bit of fat attached for better texture and flavor.
Ingredients
1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry
Instructions
1. Mix salt and seasonings in small bowl.
2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
And with this, I'll be making Corned Beef and Cabbage, Reuben Sandwiches, and Corned Beef Hash (from their ATK Family Cookbook) and also the Reuben Stromboli Filling from King Arthur Flour Whole Grain Baking. I made them all last time that I did the corned beef and they were all great!
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http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/
Yay, just checked and it's on their website (I won a subscription!):
Why this recipe works:
The best corned beef recipe was made with beef we cured ourselves. For our home-corned beef recipe, we selected point-cut brisket. We added the vegetables in two batches, based on their cooking times, for the perfect combination of flavors and textures.
If you prefer a leaner piece of meat, feel free to use the flat cut. In fact, we found more flat cut than point cut briskets in supermarket meat cases, so you'll probably have to ask the meat department attendant or butcher to bring you a point cut. Leave a bit of fat attached for better texture and flavor.
Ingredients
1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry
Instructions
1. Mix salt and seasonings in small bowl.
2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
And with this, I'll be making Corned Beef and Cabbage, Reuben Sandwiches, and Corned Beef Hash (from their ATK Family Cookbook) and also the Reuben Stromboli Filling from King Arthur Flour Whole Grain Baking. I made them all last time that I did the corned beef and they were all great!