Lacto-Fermented Homemade Corned Beef
A few years ago, we tried this recipe from Nourishing Traditions by Sally Fallon because we wanted real Corned Beef, from our own organic Grassfed Brisket, made with good ingredients. Processed, store bought meats do not appear on our table. If we want traditional Corned Beef, it’s up to us.
That’s how we found ourselves making this recipe. Every time we make it, we’re thrilled with the results.
Not everyone will be comfortable with curing the meat on the counter. It’s how we do it but you could cure it in the refrigerator for a longer period of time.
We use our Corned Beef for making seriously good Reubens but it can certainly be used for the traditional Corned Beef and Cabbage dinner.
Important: The whey used in this recipe is raw whey – not acid whey. Raw whey is created by straining plain yogurt through a flour sack towel for several hours. The result is whey and a beautiful creamy yogurt cheese. Raw whey can also be produced by allowing raw milk to sit on the counter until it separates. Strain through a flour sack towel. Acid whey is produced by combining milk and an acid like lemon juice to create a simple fresh cheese. Upon heating the milk and adding the lemon juice, the milk will separated into curds and whey.
Recipe below is based on a 2 lb Brisket. Adjust recipe as needed for weight of the Brisket.
1 BBF Grassfed Organic Brisket, note weight and adjust all remaining ingredients
1/2 cup raw whey
1 cup filtered water
2 T sea salt
1 T mustard seeds
4-5 bay leaves, crumbled
1 T Juniper Berries, slightly crushed
1 tsp red pepper flakes
Mix all seasonings and rub into all sides of the brisket. Place in a container that just holds the beef. Mix whey with water and pour over brisket. Turn brisket over a few times. Cover and marinate at room temperature for 2 days, turning frequently. Alternatively, place brisket in refrigerator for 4 days, turning frequently.
Once beef is cured, cut into 3 or 4 large pieces. You can leave whole but cutting helps reduce cooking time. Based on the weight of the brisket, place one quart of water into stock pot for each pound of meat. Simmer on low until beef is fall apart tender. This will produce a delicious beef stock. If want a more gelatin rich stock, add a Beef Knuckle Bone to the pot before simmering the beef.
We make Corned Beef for the sole purpose of Reuben Sandwiches. With our sourdough Rye bread, Swiss Cheese, homemade Thousand Island and Bushel & Peck’s Sauerkraut, these sandwiches are a delicacy!