Home Made Corned Beef

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Corned beef and cabbage is a traditional St. Patrick's Day meal around here.
For years, I bought my corned beef at the grocery store like pretty much every one else. Then, one year, the budget was a bit tighter than usual and the corned beef seemed a bit pricier than usual. The thought occurred to me that surely there was a way to corn beef at home.
After some researching of old cookbooks and internet sites, I pieced together the basics and devised my own recipe. Turns out we like it better than the store bought ones and so has everyone who has had it at our house!

One roast of beef. I usually buy a 3 lb. chuck roast for our family. You could of course buy a brisket or another cut.
3 quarts of water
1 cup salt.....I have used regular iodized salt and sea salt. Doesn't seem to make a difference so just go with your preference.
1 cup sugar
1/4 to 1/3 cup pickling spices
several cloves of garlic chopped in small pieces

Place all the above ingredients except the roast in a large saucepan on the stove and bring to a boil.
Place the roast in a non-reactive pan. I use my smallest enameled roaster.
Pour the boiling spice and water mixture over the roast. Add enough water to cover the roast if the 3 quarts is not sufficient to do so. You want the roast submerged in the brine, not floating in it.
Allow to cool a bit and place in refrigerator.
It is best to let this marinate at least overnight. A couple of days is better if you want a stronger "corned" flavor to your roast.

When you are ready to cook your roast, move it to the proper sized roasting pan and add what ever vegetables you wish. We usually use cabbage, carrots and potatoes.
Strain the spices and garlic from the brine and place them in the roasting pan with the roast and vegetables along with enough brine to cook the roast and vegetables. Usually about 2 inches deep in the roasting pan.
I generally cook this at 350º for 30 minutes per lb. of roast.

The one difference you will notice using this recipe is that the roast will not be the pink color of a store bought corned beef. That is because the chemical responsible for maintaining the pink color of the beef is sodium nitrate (saltpeter). It tastes just fine without that pink color and is healthier without the additional chemicals!