EASY Corned BEEF ANY Joint of BEEF

Homemade EASY Corned BEEF ANY Joint of BEEF is a labour of love that transforms any simple cut of beef into a flavourful, tender masterpiece. The process begins with a careful curing that infuses the meat with a blend of salt, curing agents, and spices like coriander, mustard seeds, and cloves. Over several days, the beef absorbs these flavours, developing a deep, aromatic, savoury and subtly spiced profile.
Once cured, the meat is slow-cooked, simmered gently on the stovetop, in a slow cooker or even pressure-cooked in an Instant Pot. This cooking method ensures the beef becomes melt-in-your-mouth tender, breaking down the tougher fibres of cuts like brisket, chuck, rib eye roll or cube roll.
Thanks to the curing process, the result is a richly flavoured corned beef with a tender, juicy texture and a vibrant pink colour. Unlike store-bought versions, homemade corned beef offers a complex taste with a balanced saltiness and a hint of spices, enhanced by careful control over ingredients and preparation. Sliced thin for sandwiches or served with traditional sides like boiled potatoes and cabbage, homemade corned beef is a rewarding dish showcasing home curing and cooking craftsmanship.
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Ingredients:
1.67 kg (3.7 lbs) Beef Cube Roll / Ribeye roll
28.5 grams table salt (or 16 grams kosher salt)
4.2 grams of pink curing salt (Prague Powder #1)
Water (enough to cover the beef in the pot)
1 stock cube (optional for added flavour)
Spice Blend (using powdered spices):
1.5 teaspoons ground black pepper
1 teaspoon ground coriander
1 teaspoon ground mustard
1 teaspoon ground allspice
1/2 teaspoon ground juniper berries (optional)
1/2 teaspoon red pepper flakes (optional, or use cayenne pepper for heat)
2-3 bay leaves (crushed into small pieces if needed)
1/2 teaspoon ground cloves
6-8 crushed garlic cloves (or 1 teaspoon garlic powder)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (or 1/4 teaspoon powdered ginger)

Instant pot 75 mins
Slow cooker: On Low: 8 to 10 hours - On High: 4 to 6 hours
Stovetop Cooking Time: About 2.5 to 3 hours.

NOTE: A general rule is to use 2.5 grams of Prague Powder #1 per kg of meat, which means you should use about 5 grams for 2 kg of beef, dry rub. Wet brine submerged 7.5 - however, if cured long enough, the lower value works. The recommended time to cure is 7 days.
The recommended percentage of salt for curing corned beef is typically 1.5% to 2% of the meat's weight. Here's how that translates to kilograms:
For Corned Beef:
The commonly used range is around 1.7%, which balances flavour without being overly salty:
For 1 kg of beef: Use approximately 17 grams of salt.
For 2 kg of beef: Use approximately 34 grams of salt.
This percentage ensures the meat is adequately cured, developing both flavour and texture without being excessively salty.

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