Prepared without nitrate or nitrate salts, this recipe for home-cured beef is quite simple to prepare, requiring little preparation – just good, wholesome ingredients. We serve it with boiled cabbage and new potatoes seasoned with a sizable sprinkling of fresh parsley.
Stir ½ cup unrefined sea salt with ½ cup pickling spice together and vigorously rub it into the beef. Roll the brisket together and tightly tie with 100% cotton cooking twine, then tightly wrap the brisket in 100% cotton cheesecloth.
Place the beef in a resealable plastic bag in the refrigerator up to 1 week. Weigh it with a heavy plate and turn it daily .
Once the curing process is complete, approximately a week in the fridge, brush away the pickling spice. You can then serve home-cured corned beef as you would any corned beef. We prefer to add ours to the slow cooker along with fresh cabbage.