Sara Louise's Keto Corned Beef
There is nothing dull about this corned beef made from tasty beef brisket.
- 4 lbs beef brisket
- 6 tablespoons pickling spice
- 4 cloves garlic pressed or cut up
- 8 ounces kosher salt about 7/8 of a cup
- 2 teaspoons pink curing salt
- 1 gallon distilled water
- 1 teaspoons black peppercorns optional
Curing the Meat
Source a cooking large pot and place the brisket inside.
Start by adding the distilled water, kosher salt, pink salt, and pickling spice and the cloves. Now stir well until combined together.
Add the beef brisket to the curing solution and place in the chiller overnight. See this beef brisket recipe : http://ketofirst.com/sara-louises-keto-overnight-brisket/
Add the meat to your curing solution. If it floats to the top place a plastic container filled with brine on top of it to push it right down low.
Make sure to completely cover the meat with the brine. Leave it to cure in the pot for 6-7 days. Make a point of stirring the solution once a day.
When the meat is done it will appear red or grey in color, this is quite normal.
Cooking the Meat
Remove the brine from the meat. There are 3 ways to cook the corned beef.
You can siimmer it in a pot. If you want to do this, simmer for a half hour, remove the water. Add more fresh water and simmer for about 3 hours.
Or you can cook overnight in the oven.
Finally you could barbecue the meat how you like it.
Sprinkle with some black peppercorns and let sink in. ( optional )
Either way let cool down before slicing.
Calories: 290kcal | Carbohydrates: 2g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 146mg | Potassium: 636mg | Vitamin A: 20IU | Vitamin C: 1.4mg | Calcium: 33mg | Iron: 3.7mg