Homemade Cured Corned Beef

Bring water to the boil. Stir in curing salt, brown sugar, peppercorns, mustard seeds, coriander, juniper berries, bay leaves and crushed garlic cloves until salt and sugar are completely dissolved. Allow the brine to cool completely to below 4°C before adding the meat — never use warm brine.

Place the beef brisket in a sturdy freezer bag or a well-sealing container. Pour the cooled brine over the meat — it must be completely submerged. Press out air from the bag and seal. Cure at 2-4°C in the refrigerator for 7-10 days. Turn the meat daily to ensure even salt distribution.

After curing remove the meat from the brine and rinse thoroughly under running water. Then soak in fresh cold water in the refrigerator for 12-24 hours, changing the water 2-3 times. This step reduces the salt content and makes the final product milder.

Place the cured meat in a large pot and cover with fresh cold water (do not add salt). Bring to the boil once and taste the water — if it is very salty, discard and start again with fresh water. Simmer at 85-90°C (do not boil vigorously) for 2.5-3 hours until the meat is very tender and yields easily when tested with a fork. Core temperature at least 90°C.

For sliced corned beef: place the still-hot meat in a loaf tin lined with cling film, press down firmly and weight with 1-2 kg. Allow to cool completely and then press under weight in the refrigerator for at least 6 hours. For immediate serving: allow to cool in the cooking liquid and slice thickly across the grain.

Turn the pressed corned beef out of the tin, remove the film and slice 3-5 mm thin across the grain of the meat. Serve cold as sliced meat on bread or warm slices gently in broth. Shelf life refrigerated: 7-10 days vacuum-packed, 4-5 days unwrapped.