From Ranch to Table: Crafting Homemade Corned Beef with a Grass-Fed Wagyu Twist - The Hufeisen-Ranch (WYO Wagyu)

From Ranch to Table: Crafting Homemade Corned Beef with a Grass-Fed Wagyu Twist

Welcome to The Hufeisen-Ranch kitchen, where farm-to-table isn't just a trend—it's our way of life. Today, I'm Casey, your guide on a flavorful journey to making your own homemade corned beef with a twist that only the ranch can provide. Let’s dive into a recipe that’s as hearty as it is wholesome, featuring our all-natural Grass-Fed Wagyu beef brisket.

The Mischievous Start:

Now, before we begin, you might think you need your cow to get started on this adventure. But no worries, we've got you covered! Check out our link for an exceptional Grass-Fed Wagyu beef brisket that’s bound to knock your socks off. Today, we’re focusing on the flat of the brisket—the leanest cut for optimal flavor and tenderness without any preservatives. Craving that classic deep pink hue of traditional corned beef? Grab some pink curing salt, and you’re all set.

The Spicy Twist:

Forget the mundane; it’s time to spice things up. We’re enhancing our brine with an arsenal of flavors including peppercorns, coriander seeds, cloves, and allspice. But here’s where the cowgirl spirit kicks in—I’m adding a dash of daring with an Ancho Chile and a dried Guajillo Chile to the mix for a unique spiced flavor that’s all our own.

Toasting the Tradition:

The key to unlocking the deep, complex flavors of our pickling spices? Toasting them in a cast-iron skillet. This step transforms the spices, intensifying their flavors before they’re crushed into the perfect blend for our brining solution.

The Brining Solution:

Brace yourselves; we’re going old school with a twist—Guinness beer becomes the foundation of our brine, bringing a depth of flavor that’s unmatched. But remember, it’s not just for the brisket—a bottle for the cook ensures the culinary journey is as enjoyable as the destination. To this, we add brown sugar, coriander powder, allspice, pickling salt, ginger, and a gallon of water, creating a brine that’s rich in flavor and tradition.

The Brine Time:

Immerse the brisket in our masterful brine, sealing it in a vacuum bag for an intimate 9-12 day flavor infusion. Patience, my friends, is the secret ingredient here.

The Boil and Bake:

Once brined to perfection, it’s time to boil our brisket with a select reserve of our toasted spices. Then, nestled in a Dutch oven or a casserole dish with unsalted beef broth, red potatoes, and a head of cabbage, it’s ready for the oven. What comes out is a fork-tender masterpiece that pays homage to the art of ranch cooking.

The Rustic Serve:

After a slow bake, our corned beef is ready to be sliced against the grain and served steaming alongside cabbage and potatoes. It’s a dish that speaks of care, tradition, and the simple pleasures of ranch life.

Ingredients You'll Need:

  • Optional: 1 dried ancho chili
  • 2 crumbled cinnamon sticks
  • 4 bay leaves
  • 3 tablespoons whole peppercorns
  • 2 tablespoons mustard seeds
  • 1 tablespoon whole cloves
  • 1 14.9 oz can of Guinness beer
  • 1 cup light brown sugar
  • ¾ cup pickling/curing salt
  • 3 teaspoons kosher salt
  • 1 tablespoon coriander powder
  • 1 tablespoon allspice
  • 1 teaspoon ginger
  • 1 gallon water
  • 1 5-6 lb. brisket flat
  • 1 32 oz carton unsalted beef broth
  • 1 head green cabbage
  • 1 ⅕ lbs. small red potatoes


  1. Toast the spices until fragrant, then crush.
  2. Mix beer, sugars, salts, and spices for the brine.
  3. Submerge the brisket in brine, refrigerate for up to 12 days.
  4. Boil with reserved spices, then bake with broth, potatoes, and cabbage until tender.

Whether you’re a seasoned chef or a curious cook, this homemade corned beef recipe from The Hufeisen-Ranch promises a deliciously rewarding experience from start to finish. So, saddle up and let's bring a taste of the ranch to your table.

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