Homemade Corned Beef
Make a standard brine with a bunch of salt and water (I guess something like 1pt salt to 4 parts h2o).
Boil brine to dissolve salt then take off heat
Add a fair pile of pickling spices, and handful of nice hot peppers and about 10 bay leaves to the hot brine
Submerge the meat in the brine (keep it under with some dinner plates or something)
I use a brisket but any big hunk of low grade stew beef will do fine.
Leave it to soak in a cool place.
I keep it in one of the drawers in my fridge for a few days and change out the brine, do this two or three times (I usually wait about 2 weeks before I move on to the cooking)
When you’re ready to cook the meat (2+ weeks – some sources recommend a month, that seems an awful long time for raw meat to be sitting in my fridge brined or not) rinse it well and cover it with water and throw in some onions and garlic. Bring it to a hard boil and then simmer for 2-3 hours until its well done (I use an all day crock pot).
*note 1 pastrami is exactly the same thing but it is smoked instead of stewed
*note 2 I get my brisket from at the farmers market of course any brisket will do but even from grassfed organic cows that are sung to and massaged daily and a hunk of brisket is very affordable.
Canning Corned beef hash (pressure canning):
Grind your corned beef in a meat grinder.
Then grind several quartered RAW potatoes.
About 1:1 ratio
Mix with very little oil in a large bowl and fry in batches until hot (don’t cook the taters through)
Process: Pints at 10 pounds pressure for 75 minutes