Okees Healthy Gray Corned Beef Brisket From Scratch: A Comprehensive Guide

Corned beef brisket is a culinary classic, often associated with St. Patrick’s Day celebrations. However, the traditional method of preparing corned beef can be high in sodium and may contain undesirable additives. This article provides a detailed, step-by-step guide to making a healthier, “gray” corned beef brisket from scratch, using Okees seasoning and focusing on reducing sodium and eliminating unnecessary preservatives. This method produces a flavorful and tender corned beef that you can feel good about serving to your family.

## Understanding “Gray” Corned Beef

The term “gray” corned beef refers to the color of the meat after it has been cured. Traditional corned beef gets its pink or red hue from the use of sodium nitrite or sodium nitrate in the curing process. These nitrates react with the myoglobin in the meat, creating a characteristic color change. “Gray” corned beef, on the other hand, is cured without these nitrates, resulting in a more natural, grayish-brown color. While the color may be different, the flavor is still rich and delicious.

## Why Make Corned Beef From Scratch?

There are several compelling reasons to make corned beef brisket from scratch:

* **Control Over Ingredients:** When you make corned beef at home, you have complete control over the ingredients. This allows you to reduce sodium, avoid artificial preservatives, and choose high-quality spices.
* **Healthier Option:** Homemade corned beef can be significantly healthier than store-bought versions, particularly in terms of sodium content. Reducing sodium intake is beneficial for heart health and overall well-being.
* **Superior Flavor:** Many people find that homemade corned beef has a richer, more complex flavor than commercially produced versions. The ability to customize the spice blend allows you to create a corned beef that perfectly suits your taste.
* **Satisfaction of Homemade:** There’s a unique satisfaction in creating something from scratch, especially a dish as iconic as corned beef. The process is rewarding and allows you to connect with the food you’re preparing.

## Key Ingredients and Equipment

Before you begin, gather the following ingredients and equipment:

**Ingredients:**

* **Beef Brisket:** A 3-4 pound beef brisket, preferably point cut (also known as deckle). Point cut briskets tend to be more flavorful and tender due to the higher fat content. You can use flat cut, but the final product will be drier.
* **Okees Corned Beef Seasoning:** (See recipe below or use a commercially available blend, ensuring it’s nitrite/nitrate free).
* **Kosher Salt:** Essential for the curing process. Use kosher salt, as it doesn’t contain iodine, which can negatively affect the flavor of the corned beef.
* **Sugar:** Brown sugar or granulated sugar can be used to balance the saltiness and add a touch of sweetness. Molasses can also be incorporated for a deeper flavor.
* **Water:** Filtered water is best to ensure purity.
* **Optional Vegetables for Cooking:** Carrots, celery, onions, potatoes, cabbage (added later in the cooking process).

**Equipment:**

* **Large Food-Safe Container:** A non-reactive container (glass, ceramic, or food-grade plastic) large enough to hold the brisket and brine.
* **Weight:** A plate or other weight to keep the brisket submerged in the brine.
* **Large Pot or Dutch Oven:** For cooking the corned beef.
* **Meat Thermometer:** To ensure the corned beef is cooked to the correct temperature.

## Okees Corned Beef Seasoning Recipe

This spice blend provides a delicious and authentic flavor to your homemade corned beef. Adjust the quantities to your preference.

**Ingredients:**

* 2 tablespoons coriander seeds
* 1 tablespoon black peppercorns
* 1 tablespoon mustard seeds
* 1 tablespoon allspice berries
* 1 tablespoon juniper berries (optional, but highly recommended)
* 1 teaspoon ground ginger
* 1 teaspoon dried thyme
* 1/2 teaspoon bay leaves, crushed
* 1/2 teaspoon cloves, whole
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

**Instructions:**

1. **Toast the Spices (Optional):** Toasting the spices enhances their flavor. In a dry skillet over medium heat, toast the coriander seeds, black peppercorns, mustard seeds, allspice berries, and juniper berries for 2-3 minutes, or until fragrant. Be careful not to burn them.
2. **Grind the Spices:** Combine all the spices in a spice grinder or mortar and pestle. Grind until coarsely ground. You don’t want a fine powder; some texture is desirable.
3. **Store:** Store the spice blend in an airtight container in a cool, dark place until ready to use.

## Step-by-Step Instructions for Making Gray Corned Beef Brisket

**Phase 1: Brining (Curing)**

1. **Prepare the Brine:** In a large pot, combine the following ingredients:
* 1 gallon filtered water
* 1 cup kosher salt
* 1/2 cup brown sugar (or granulated sugar)
* 1/4 cup Okees corned beef seasoning
* 4 cloves garlic, crushed
* 2 bay leaves
2. **Boil and Cool the Brine:** Bring the brine to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let the brine cool completely to room temperature. This is crucial to prevent the brine from cooking the brisket.
3. **Prepare the Brisket:** Rinse the brisket under cold water and pat it dry with paper towels. Trim any excess fat, leaving a thin layer (about 1/4 inch) on top. This fat will help keep the brisket moist during cooking.
4. **Submerge the Brisket:** Place the brisket in the food-safe container. Pour the cooled brine over the brisket, ensuring it is completely submerged. If necessary, add more water to cover the brisket. If the brisket floats to the top, use a plate or other weight to keep it submerged. This is essential for even curing.
5. **Cure in the Refrigerator:** Cover the container tightly and refrigerate for 7-10 days. The longer the brisket cures, the more flavorful it will be. Turn the brisket over every 2-3 days to ensure even curing. This helps the brine penetrate all parts of the meat.

**Phase 2: Cooking**

1. **Rinse the Brisket:** After the curing period, remove the brisket from the brine and rinse it thoroughly under cold water. This removes excess salt from the surface of the meat.
2. **Place in Pot:** Place the rinsed brisket in a large pot or Dutch oven. Cover it with fresh, cold water. The water level should be about 1-2 inches above the brisket.
3. **Add Additional Spices (Optional):** You can add additional spices to the cooking liquid for extra flavor. Consider adding a few peppercorns, bay leaves, and coriander seeds.
4. **Simmer the Brisket:** Bring the water to a boil over medium-high heat. Then, reduce the heat to low, cover the pot, and simmer gently for 3-4 hours, or until the brisket is fork-tender. The cooking time will depend on the size and thickness of the brisket. Use a meat thermometer to check for doneness. The internal temperature should reach 203°F (95°C). This is the ideal temperature for a tender, pull-apart brisket.
5. **Add Vegetables (Optional):** About 1 hour before the brisket is done, add chopped carrots, celery, and onions to the pot. These vegetables will add flavor to the broth and become tender themselves. About 30 minutes before the brisket is done, add quartered potatoes and wedges of cabbage. Adding the vegetables at different times ensures they are cooked to perfection without becoming mushy.
6. **Rest the Brisket:** Once the brisket is cooked, remove it from the pot and let it rest for at least 20-30 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful corned beef. Tent the brisket loosely with foil to keep it warm during the resting period.

**Phase 3: Slicing and Serving**

1. **Slice Against the Grain:** This is the most crucial step for achieving tender corned beef. Locate the grain of the meat (the direction of the muscle fibers). Using a sharp knife, slice the brisket thinly against the grain. Slicing with the grain will result in tough, chewy corned beef.
2. **Serve:** Serve the sliced corned beef with the cooked vegetables and some of the cooking broth. You can also serve it with horseradish sauce, mustard, or other condiments.

## Tips for Success

* **Use High-Quality Brisket:** The quality of the brisket will directly impact the flavor and tenderness of the corned beef. Choose a brisket with good marbling (intramuscular fat) for the best results.
* **Don’t Skip the Curing Process:** The curing process is essential for developing the characteristic flavor and texture of corned beef. Allow ample time for the brisket to cure in the brine.
* **Keep the Brisket Submerged:** Ensure the brisket remains fully submerged in the brine during the curing process. This will ensure even curing and prevent spoilage.
* **Simmer Gently:** Avoid boiling the brisket during the cooking process. Simmering gently will result in a more tender and flavorful corned beef.
* **Don’t Overcook:** Overcooked corned beef will be dry and tough. Use a meat thermometer to monitor the internal temperature and remove the brisket from the heat when it reaches 203°F (95°C).
* **Rest Before Slicing:** Resting the brisket before slicing is crucial for allowing the juices to redistribute and prevent the meat from drying out.
* **Slice Against the Grain:** Always slice the corned beef against the grain for maximum tenderness.

## Variations and Additions

* **Spice Variations:** Experiment with different spices in the corned beef seasoning to create your own unique flavor profile. Consider adding ingredients like fennel seeds, star anise, or smoked paprika.
* **Liquid Variations:** Instead of water, you can use beef broth, beer, or a combination of liquids for cooking the corned beef. These liquids will add depth of flavor to the dish.
* **Sweeteners:** Experiment with different sweeteners in the brine, such as maple syrup or honey, for a different flavor dimension.
* **Vegetable Variations:** Add different vegetables to the pot during the cooking process. Parsnips, turnips, and rutabagas are all good choices.
* **Pickling Spice:** Add a tablespoon or two of pickling spice to the brine for a more complex flavor.

## Serving Suggestions

Corned beef brisket is a versatile dish that can be served in many different ways:

* **Classic Corned Beef and Cabbage:** The most traditional way to serve corned beef is with boiled cabbage, carrots, potatoes, and onions.
* **Corned Beef Sandwiches:** Use sliced corned beef to make delicious sandwiches on rye bread with mustard and Swiss cheese.
* **Corned Beef Hash:** Dice the corned beef and combine it with potatoes, onions, and peppers to make a hearty corned beef hash.
* **Reuben Sandwich:** A Reuben sandwich is a classic combination of corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.
* **Corned Beef Tacos:** Use shredded corned beef as a filling for tacos, topped with salsa, cilantro, and lime.
* **Corned Beef Salad:** Dice the corned beef and combine it with mayonnaise, celery, onions, and pickles to make a flavorful corned beef salad.

## Health Benefits of Homemade Gray Corned Beef

Making corned beef from scratch allows you to control the ingredients and reduce the amount of sodium and preservatives. This can have several health benefits:

* **Reduced Sodium:** By using a measured amount of kosher salt and avoiding pre-made curing mixes, you can significantly reduce the sodium content of your corned beef. This is beneficial for individuals with high blood pressure or other health conditions that require sodium restriction.
* **No Artificial Preservatives:** Homemade corned beef is free from artificial preservatives like sodium nitrite and sodium nitrate, which are commonly found in commercially produced corned beef. Some studies have linked these preservatives to potential health risks.
* **Control Over Fat Content:** You can trim excess fat from the brisket before curing and cooking, allowing you to control the fat content of the final product.
* **Nutrient-Rich Vegetables:** Serving corned beef with vegetables like carrots, celery, onions, and potatoes adds essential vitamins, minerals, and fiber to your meal.

## Storing Leftover Corned Beef

Store leftover corned beef in an airtight container in the refrigerator for up to 3-4 days. You can also freeze corned beef for longer storage. Wrap the corned beef tightly in plastic wrap and then place it in a freezer bag. Frozen corned beef can be stored for up to 2-3 months.

To reheat corned beef, you can simmer it gently in a pot of water or broth, or microwave it until heated through. Be careful not to overcook the corned beef, as it can become dry.

## Conclusion

Making your own gray corned beef brisket from scratch is a rewarding experience that allows you to create a healthier and more flavorful version of this classic dish. By following this detailed guide, you can enjoy a delicious and satisfying meal that is free from artificial preservatives and lower in sodium. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty and flavorful meal, homemade corned beef is sure to impress.