homemade corned beef
From bobbyc0117 15 years ago
- 180 minutes to make
- Serves 8
A great way to know exactly what is on that rueben
Ingredients
- 1 1/2 Qts. of water shopping list
- 1 1/2 C. kosher salt shopping list
- 1 C. brown sugar shopping list
- 1/4 C. pickling spices shopping list
- 1 flat brisket trimed (do not remove all the fat) shopping list
- 2 T. spoons Pink curing salt or salt peter (this will keep the meat that nice pink color instead of an ugly grey) shopping list
- 1 Bottle of beer shopping list
How to make it
- Pierce the brisket all over with a paring knife, then place in a very large zip top freezer bag
- Put the rest of the ingredients minus the beer in a large bowl a whisk
- till disolved
- Add the beer and mix to incorporate
- Pour over brisket, making sure to cover it completely with the brine, extract as much air as possible. seal the bag and lay it flat in the refrigerator.
- Turn the bag daily for 1 week.
- After one week your beef is now corned, remove from brine and rinse well.
- Place the corned beef in a large dutch oven and cover with water, add some onion, carrot ,and celery and cook on a simmer for 2- 3 hours till fork tender
- If you are making sandwiches allow to cool completely, then alice thinly against the grain.
- Enjoy
The Rating
Reviewed by 14 people-
Very nice
hungrybear
in Miner loved it
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Sounds sooo good! Love the addition of beer!
juels
in Clayton loved it
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Yo Bobby. I do something similar but never thought to add the beer (shame on me). That would give it a whole new taste. Now that you have opened my eyes I'll give your 5 method a try. I do one of these a month so it will be soon. Thanks
elgourmand
in Apia loved it
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