How to Cook Delicious Ox and Palm Corned Beef at Home

Corned beef is a salt-cured beef product that has become a staple in many households While you can buy pre-made corned beef at the grocery store, making your own at home results in a product that is far superior in taste and texture. In this article, we will explore how to cure and cook ox and palm corned beef so you can enjoy delicious homemade corned beef right in your own kitchen

Corned beef gets its name from the “corns” of salt used to cure the meat. Traditionally corned beef was made with beef brisket but other beef cuts work well too. Ox and palm refers to the cut of beef used – ox comes from the round/rump area and palm comes from the shoulder/chuck area. Both are lean, flavorful cuts ideal for corning.

The origin of corned beef can be traced back to Jewish communities in medieval Europe. It was considered a cheaper alternative to often unaffordable fresh meat. Jewish immigrants later introduced corned beef to America, where its popularity grew immensely. Today it remains a staple in many cultures.

Benefits of Homemade Ox and Palm Corned Beef

Making your own corned beef at home has many benefits over store-bought

• Better taste – Homemade has significantly more flavor than pre-made corned beef which can be bland and salty. You control the spices so it’s tailored to your tastes.

• Better texture – Store-bought is often mushy while homemade is nice and tender. Slow-cooking results in beef that just melts in your mouth.

• More affordable – Homemade costs a fraction of the price of pre-made corned beef. Buying an unprocessed brisket or beef round can save you lots of money.

• No preservatives – Pre-made corned beef contains nitrites for preservation. Making it yourself avoids these unwanted additives.

• Fun weekend project – It takes some time, but corning your own beef is a rewarding, hands-on kitchen project.

Step-by-Step Guide to Making Ox and Palm Corned Beef

Follow these simple steps for outstanding homemade ox and palm corned beef every time:

Ingredients Needed

• 3-5 lb beef brisket or round/rump roast
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tablespoons curing salt #1
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon yellow mustard seeds
• 1 tablespoon allspice berries
• 8 cups water

Corning the Beef

1. Trim excess fat from the beef to prevent spoilage during curing. Rinse well.

2. Make the brine by combining salt, brown sugar, curing salt, garlic, spices and 8 cups water in a pot. Heat to a boil then remove from heat and let cool completely.

3. Place beef in a shallow non-reactive pan or ziplock bag. Pour cooled brine over the meat until well-submerged. If needed, weigh down with a plate to keep meat fully immersed.

4. Refrigerate 5-7 days, flipping meat daily. The brine both flavors and preserves the meat.

5. After 5-7 days, remove beef from brine. Rinse well and pat dry. At this point the beef is corned and ready to cook.

Cooking the Corned Beef

There are two easy methods for cooking your corned beef – braising on the stovetop or cooking in a slow cooker.

Stovetop Method

1. Place corned beef in a Dutch oven and cover with water by about 1 inch. Add sliced onions, carrots and celery if desired.

2. Bring to a boil over high heat, then immediately reduce heat to low. Simmer covered 3-4 hours until very tender when pierced with a fork. Skim fat and foam during cooking.

3. Remove cooked corned beef from liquid and let rest 15 minutes before slicing across the grain.

Slow Cooker Method

1. Place corned beef in slow cooker and add enough water to just cover. Add onions, carrots, celery, garlic, bay leaves and other desired seasonings.

2. Cook on low setting for 8-10 hours or high for 4-5 hours until meat is fork tender.

3. Remove meat from slow cooker and allow to rest 15 minutes before slicing.

The slow cooking results in incredibly tender and flavorful meat that makes amazing sandwiches or can be served hot with veggies. Enjoy straight away or store leftovers in the fridge up to one week.

Helpful Tips for Ox and Palm Corned Beef Success

• Look for a well-marbled, evenly shaped brisket or round roast when buying beef. Avoid cuts with lots of fat.

• Use a non-reactive pan like stainless steel or glass when corning. Avoid aluminum.

• Weight the meat to keep fully submerged in brine using a heavy plate or bowl.

• Overcooking will result in dry, tough meat. Use a meat thermometer and stop cooking at 195°F-205°F.

• Let meat rest 15 minutes before slicing to allow juices to reabsorb for maximum moistness.

• Save the leftover corning brine. It can be reused 1-2 more times for corning beef.

• Add coriander, thyme, red pepper, celery seed or any spices you like to the brine. Get creative!

• Use leftovers for hash, stew, sandwiches, pizza topping, omelets, salad topping and more.

Frequently Asked Questions

How long does corned beef last in the fridge?

After curing, uncooked corned beef will last 1 week refrigerated. Once cooked, it keeps for 5-7 days refrigerated.

What’s the difference between corned beef and pastrami?

Pastrami starts with corned beef that is then smoked and steam roasted. Corning provides the preservation while smoking/steaming adds flavor.

What’s the white stuff on corned beef?

The white powder on store-bought corned beef is usually just salt and preservatives. It’s harmless but can be rinsed off before cooking if desired.

Can I use pork or chicken instead of beef?

You can absolutely corn pork or chicken! They may not need to corn quite as long as beef. Adjust brining time as needed.

Why add sugar to the brine?

The sugar balances out the harsh saltiness and imparts a subtle sweetness. Omit it if you don’t want the hint of sweetness.

Putting the “Home” in Homemade Corned Beef

From the enticing aroma filling your kitchen as it slow cooks to the first succulent bite of tender beef, homemade corned beef is extremely rewarding. By starting with an affordable brisket or round roast and adding your own signature seasoning, you can bypass the processed deli meat for corned beef made your way. Meat that melts in your mouth, tastes incredible, and has the label “homemade” makes this kitchen project well worth the effort.