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This is from It's All American Food by David Rosegarten. I'm posting the recipe as it is written in his book. Either eliminate the sugar or try experimenting with a sugar substitute. I'm including the recipe for home-curing your own corned beef and the recipe for cooking any corned beef.
Prague powder is a food grade sodium nitrate. You don't need the Prague powder, because it's only real purpose is to give the meat a pinkish color like ham and other cured meat. Mr. Rosengarten included an on-line source for Prague powder in his book. That on-line source is no longer on-line. You can try googling "food grade sodium nitrate" if you want to use this product. If do use it, follow the directions on the package, because Prague Powder appears to be a specific brand and the measurements for it in the recipe might not apply to all brands of food grade sodium nitrate.
I'm not too sure how you would count the carbs for this recipe. The sugar clearly adds to the count. So eliminating it will eliminate some of the carbs.
New York Style Homecured Corned Beef
1 gallon water
1 cup Kosher salt
2 teaspoons Prague powder*
1/2 cup sugar
1 tablespoon whole yellow mustard seed
2 tablespoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons whole dill seeds
5 bay leaves
5 pound beef brisket.
In a large non-reactive pot, combine the water, Kosher salt, Prague powder, sugar, mustard seeds, peppercorns, coriander seeds, dill seeds and bay leaves. Boil, uncovered, until the sugar and salt dissolve, about 1 minute. Transfer the brine to a non-reactive pot with a tight fitting cover. The pot should be large enough to contain all the brine and the brisket. Refrigerate the brione uncovered until cool.
Add the brisket making sure its completely submerged. Cover tightly. You might have to weigh down the meat to keep it submerged if necessary. (note from me: you could use a small ceramic plate or bowl to weigh the meat down)
Refrigerate for 14 days, turning the brisket every 2 days to ensure even curing. After 14 days the brisket is ready to cook as you would any corned beef. To cook, remove from brine and remove any vegetation that clings to it. Discard the brine solution.
1 gallon water
1 cup Kosher salt
2 teaspoons Prague powder*
1/2 cup sugar
1 tablespoon whole yellow mustard seed
2 tablespoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons whole dill seeds
5 bay leaves
5 pound beef brisket.
In a large non-reactive pot, combine the water, Kosher salt, Prague powder, sugar, mustard seeds, peppercorns, coriander seeds, dill seeds and bay leaves. Boil, uncovered, until the sugar and salt dissolve, about 1 minute. Transfer the brine to a non-reactive pot with a tight fitting cover. The pot should be large enough to contain all the brine and the brisket. Refrigerate the brione uncovered until cool.
Add the brisket making sure its completely submerged. Cover tightly. You might have to weigh down the meat to keep it submerged if necessary. (note from me: you could use a small ceramic plate or bowl to weigh the meat down)
Refrigerate for 14 days, turning the brisket every 2 days to ensure even curing. After 14 days the brisket is ready to cook as you would any corned beef. To cook, remove from brine and remove any vegetation that clings to it. Discard the brine solution.
I'm not too sure how you would count the carbs for this recipe. The sugar clearly adds to the count. So eliminating it will eliminate some of the carbs.
Corned Beef
12 cups water
3 bay leaves
1 head garlic, peeled and smashed
1 teaspoon whole yellow mustard seeds
2 teaspoons whole black peppercorns
1 teaspoon whole coriander seeds
2 allspice berries
2 onions peeled
1/2 teaspoon dill seeds
5 pound corned beef brisket
Combine all the ingredients and bring to a boil. Simmer until tender.
12 cups water
3 bay leaves
1 head garlic, peeled and smashed
1 teaspoon whole yellow mustard seeds
2 teaspoons whole black peppercorns
1 teaspoon whole coriander seeds
2 allspice berries
2 onions peeled
1/2 teaspoon dill seeds
5 pound corned beef brisket
Combine all the ingredients and bring to a boil. Simmer until tender.
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