Corned Beef
From mystic75 16 years ago
- 180 minutes to make
- Serves 8
this dish need lots of time and don't be disappointed the out come is wonderful i promise u.
Ingredients
- 2 quarts water shopping list
- 1 cup kosher salt shopping list
- 1/2 cup brown sugar shopping list
- 2 tablespoons saltpeter shopping list
- 1 cinnamon stick, broken into several pieces shopping list
- 1 teaspoon mustard seeds shopping list
- 1 teaspoon black peppercorns shopping list
- 8 whole cloves shopping list
- 8 whole allspice berries shopping list
- 12 whole juniper berries shopping list
- 2 bay leaves, crumbled shopping list
- 1/2 teaspoon ground ginger shopping list
- 2 pounds ice shopping list
- 1 (4 to 5 pound) beef brisket, trimmed shopping list
- 1 small onion, quartered shopping list
- 1 large carrot, coarsely chopped shopping list
- 1 stalk celery, coarsely chopped shopping list
How to make it
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
- actually serve round 6 to 8 roughly
The Rating
Reviewed by 4 people-
Sounds like a great brine except I would have to add 6-8 cloves of garlic. Will use this on my next brisket,I always corn my own beef....Bob
robertg
in loved it
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WOW!!! Great recipe! Corned beef is great and even better when cured at home. Thanks for posting this.
saltymike
in Naples loved it
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